Flat bread (Lepinje)
Procedure
Mix warm water with sugar and quick dry yeast. Leave to proof for about 5 minutes.
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 5 minutes to combine. Leave about 10 minutes to rest.
Once rested, start mixer again at slightly higher speed (2-4/10) for about 15-20 minutes.
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 15 minutes.
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.
Ingredients
| 500 g | Bread flour | |
| 400 ml | Warm Water | |
| 10 g | Sugar | 1 tbsp |
| 8 g | Salt | |
| 7 g | Quick dry yeast | 1 pk |
| 30 ml | Oil | 2 tbsp |