Lepinja

What is Balkan cuisine without lepinja? We offer you our recipe for lepinja, which can be a side dish for Balkan meals or daily bread.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 700 g Flour, Wheat, bread flour

  • 1 teaspoon Salt, table

  • 1 spoon Sugar, white

  • 1 cube Yeast, dry

  • 1 dl Yogurt, plain, from whole milk

  • 4 spoon Oil, plant, sunflower

  • 4 dl Water

Steps

  1. Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well. Sprinkle salt around the well, and add sugar, a tablespoon of oil, yogurt, and water to the well. Mix the ingredients in the well well with a fork, dust with a little flour, and let it rise for 10 minutes.

  2. Take an electric mixer (with spiral handles) and knead all the ingredients into a uniform mass without lumps. The dough will be slightly soft (almost liquid). Let the dough rise in a warm place for one hour.

  3. Preheat the oven to 220 degrees Celsius and line a baking tray with baking paper. Divide the dough into four parts and shape it into lepinja with wet hands. Place the lepinja on the baking tray and bake in the oven for 30 minutes. Push the baking tray into the not yet preheated oven so that the dough can rise a little more. Take the baked lepinja out of the oven and serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 357.34 kcal
  • Fat: 1.19 g
    • Saturated Fat: 0 g
  • Carbohydrates: 70.18 g
    • Sugars: 1.45 g
  • Protein: 12.27 g
  • Fiber: 3.17 g

Advice

If we have a cooler space, we let the dough rise in the oven, preheated to 50 degrees Celsius. Lepinja can also be baked on the grill.