Lepinja (Balkan Flatbread) Soft and fluffy!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Sourdough adds flavor and probiotics.

In a small bowl or cup, dissolve sugar and yeast, mix and allow to activate for 5-7 minutes, until frothy.

In a bowl of a stand mixer, sift in the flour and add salt, mix.

Slowly add yeast and water mixture, oil, and 3/4 amount of milk (add the rest as needed).

With a dough hook attachment, start mixing the dough. Adjust with more milk if too dry, or flour if too wet.

Knead the dough on low speed for 10 minutes until soft and elastic.

Oil a large bowl or container and place your dough inside.

Let rise for 60 minutes.

Punch down the dough, then cover and let rise a second time for 45 minutes.

Preheat oven to 480°F (250°C).

Line a large baking sheet with parchment paper.

On a lightly floured surface, divide the dough into 6 equal pieces.

Form each piece into a smooth ball, seam down, cover and allow to rise for 15 minutes.

Press each piece into a disc 5" in diameter, making a 'diamond' pattern using a bread knife or skewer.

Cover and let rise for 10 minutes.

Bake in preheated oven until golden, 8-10 minutes.

Remove from the oven and immediately sprinkle tops with water.

Cover with a towel and let rest for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens