Lepinja Flatbread

Lepinja is the pillow-soft flatbread that makes a ćevapi plate complete. Slightly chewy, with a hollow pocket perfect for stuffing, it is one of the most satisfying breads you will ever make.

Ingredients

• 500g strong bread flour, plus extra for dusting
• 7g instant yeast (1 sachet)
• 1 tsp salt
• 1 tsp sugar
• 300ml warm water
• 2 tbsp sunflower oil
• 1 tbsp plain yoghurt

Method

1. Combine flour, yeast, salt, and sugar in a large bowl. Make a well in the centre.
2. Mix warm water, oil, and yoghurt together. Pour into the well and mix to form a soft, slightly sticky dough.
3. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back when poked.
4. Place in an oiled bowl, cover with a clean cloth, and leave in a warm place for 1 hour until doubled in size.
5. Punch down and divide into 8 equal pieces. Shape each into a flat oval about 1.5 cm thick.
6. Place on floured baking trays, cover, and prove for another 20 minutes. Preheat oven to 230°C.
7. Bake for 8–10 minutes until puffed and just golden. Wrap in a clean cloth immediately after baking to keep soft. Serve warm.