Bosnisches Fladenbrot "Lepinje" - mit Tasche - für Ćevapčići/ Bosnian Flatbread

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.

Warm the milk and add the dry yeast, letting it sit covered for about 10 minutes until it rises.

In a large bowl, mix the flour and salt together.

Add the milk and yeast mixture, yogurt, and warm water to the flour.

Knead the dough by hand until it is sticky but smooth, avoiding adding extra flour.

Cover the dough and let it rise in a warm place for about 1.5 to 2 hours, or refrigerate overnight in a larger bowl.

Prepare 2-3 sheets of parchment paper for baking.

Preheat the oven to the maximum temperature, around 300°C (572°F).

Divide the dough into 10 medium or 5 larger pieces, using oiled hands to prevent sticking.

Shape each piece of dough by pressing with fingers to about 1 cm thick, without using a rolling pin.

Place the shaped flatbreads on the prepared parchment paper.

Sprinkle the flatbreads with water and top with black cumin or sesame seeds, or leave them plain with flour for a rustic version.

Bake the first batch in the preheated oven for about 7 to 10 minutes until done.

Remove the flatbreads from the oven and wrap them in a clean kitchen towel to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens