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Bosnian Lepinje Recipe

222kcal
5 from 1 vote
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Versatile bread, which goes well with anything from stews to salads to the national meal, cevapi.
Servings 8 Servings
Course bread, Side Dish
Cuisine Bosnian

Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 1 tsp active dry yeast
  • 2 tsp salt
  • Cornmeal for dusting

Equipment

  • Large mixing bowl
  • Clean cloth or plastic wrap
  • Baking sheet

Method

  1. In a large mixing bowl, combine the flour and salt. Mix well.
  2. In a separate bowl, mix the warm water and yeast until the yeast is dissolved.
  3. Pour the yeast mixture into the flour mixture and mix well until a dough forms.
  4. Knead the dough on a floured surface for about 5-10 minutes, or until it becomes smooth and elastic.
  5. Place the dough back into the mixing bowl, cover it with a clean cloth, and let it rest for about 30 minutes.
  6. Preheat your oven to 450°F. Sprinkle a baking sheet with cornmeal.
  7. Divide the dough into 8 equal parts and shape each part into a flat round. Place them on the baking sheet and let them rest for another 15 minutes.
  8. Dust the tops of the dough rounds with a little bit of flour and make small indentations with your fingers.
  9. Bake the lepinje in the preheated oven for 10-15 minutes, or until they are golden brown.
  10. Remove the lepinje from the oven and let them cool for a few minutes before serving.

Nutrition

Serving1ServingCalories222kcalCarbohydrates46gProtein6gFat1gSaturated Fat0gCholesterol0mgSodium584mgPotassium70mgFiber2gSugar0g

Notes

Tips and Tricks

Make sure the water is warm, but not too hot, or it may kill the yeast.
Knead the dough well until it becomes smooth and elastic. This will make it easier to work with and ensure a better texture for the bread.
Letting the dough rest before baking will help it rise and become more flavorful.
Dusting the baking sheet with cornmeal will prevent the bread from sticking to the pan and give it a nice crispy crust.

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