Mix warm water with sugar and quick dry yeast. Leave to proof for about
In stand mixer pour proofed water with yeast. Then add flour, salt, and
oil. Start mixing to combine at slow speed (
1/10). Mix for
to combine. Leave about
10 minutes to rest.
Once rested, start mixer again at slightly higher speed (
Oil plastic bowl. Take dough out of mixer, transfer it into oiled bowl
and fold each side so it forms rough ball shape taking care that fold is
on the bottom (i.e. dough top is smooth). Cover with the plastic wrap
and leave it to rise for about
1 hour (until it’s double in size).
Cover wooden board with a lot of flour and pour risen dough on it. Cut dough into 6 equal pieces. Use lot of flour and with both hands form dough into round flat shape by folding edges underneath the bread leaving the top side nice and smooth.
Prepare baking tray with parchment paper and place each formed flat
bread onto it with at least
5 cm (
2") of spacing between them.
Dip fingers into cold water and futher gently stretch flat bread
starting from the middle. You can sprinkle a bit of salt of top of
each flat bread. Leave it to rise for about
Preheat the oven as high as it goes (
285 °C /
500 °F) and bake each
lepinja for about
15 minutes until light brown.
Once baked place into a bowl and cover with dry kitchen towel for
5-10 minutes before cutting.
||Quick dry yeast||