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Donna R. Luis

Classic Croatian Lepinja Bread

A rustic Croatian flatbread with a crisp golden crust and soft, tender crumb, made through a simple yeast dough and high-temperature baking. Perfect for serving alongside flavorful dishes or soaking up savory sauces.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6 breads
Course: Baking, Flatbread, Street Food
Cuisine: Balkans, Croatian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour
  • 1½ teaspoons active dry yeast
  • 1 tablespoon sugar
  • ⅓ cup milk
  • 1 cup warm water divided as needed; the dough may require more or less
  • 1¼ teaspoons salt

Equipment

  • Stand mixer
  • Oven
  • Large mixing bowl, if mixing by hand
  • Small bowl for activating the yeast
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Tray suitable for holding water in the oven

Method
 

Making the Dough
  1. Activate the Yeast: Combine the warm milk, sugar, and active dry yeast in a small bowl, mixing until well incorporated.
  2. Proof the Yeast: Leave the mixture undisturbed for about 10 minutes, until it becomes frothy and bubbly.
  3. Combine the Dough Ingredients: Transfer the yeast mixture to a large mixing bowl or the bowl of a stand mixer, then add ½ cup of the warm water and the salt.
  4. Add the Flour: Add the bread flour to the bowl and begin kneading.
  5. Adjust the Dough: Gradually add more warm water as needed to create a very soft, sticky dough; the amount of water may vary.
  6. Knead the Dough: Knead for 6–8 minutes until the dough is thoroughly worked.
  7. First Rise: Cover or otherwise allow the dough to rise for about 1 hour, or until it has doubled in volume.
  8. Deflate the Dough: Once doubled, gently punch the dough down to release some of the accumulated air.
  9. Knead Again: Knead the dough with the stand mixer or by hand for a couple more minutes.
  10. Second Rise: Let the dough rise again until doubled in volume; the source notes that this second rise took about 45 minutes.
Shaping and Baking the Lepinja
  1. Prepare the Work Surface: Generously flour a work surface and transfer the risen dough onto it.
  2. Divide the Dough: With well-floured hands, divide the dough into 6 equal portions.
  3. Prepare the Baking Sheet: Line a baking sheet with parchment paper.
  4. Shape the Portions: Form each portion into a ball and place the dough balls on the prepared baking sheet.
  5. Flatten the Dough: Press each dough ball down to flatten it.
  6. Final Rise: Let the shaped dough rise for 20–30 minutes, or until it looks slightly puffy.
  7. Preheat the Oven: Heat the oven to 550°F, placing a tray filled with water on the bottom-most shelf while the oven preheats.
  8. Bake the Lepinja: After the third rise, place the baking sheet in the oven and bake for 6–7 minutes, or until the flatbreads are golden brown.
  9. Cool the Bread: Remove the Lepinja from the oven and transfer the breads to a cooling rack, allowing them to cool completely.

Notes

  • The dough should be very soft and sticky; avoid adding unnecessary flour while kneading.
  • The recipe uses three rising stages: the first rise after kneading, the second rise after gently punching down and kneading again, and the final rise after shaping.
  • The source notes that the second rise took about 45 minutes, although rising time can vary.
  • Use well-floured hands and work surface when dividing and shaping the sticky dough.
  • The oven should reach 550°F before baking, with a tray of water placed on the bottom-most shelf during preheating.
  • Watch the bread closely during the short baking period. It is ready when the Lepinja is golden brown.
  • Allow the baked flatbreads to cool on a cooling rack so they can cool completely.