Lepinja Bread (Flatbread from the Balkans)
Lepinja are flatbread rolls typical of the Balkans. Made with yoghurt and milk, they are soft and fluffy and are the perfect accompaniment to a Balkan-style kebabs or any sandwich!
Ingredients
- 850 g strong white bread flour
- 14 g dried active yeast
- 1 tsp salt
- 200 ml water
- 200 ml whole milk
- 100 g natural yoghurt
Instructions
- Warm the milk in a small saucepan. Mix all the dry ingredients in a bowl (the stand mixer bowl that you'll use, to make things easier)
- Add the warmed milk, yoghurt and water. Mix utill the dough has formed. Knead with dough hook attached, for 5 minutes. The dough will be sticky and this is ok.
- Place in the dough in a different bowl which has been lightly oiled. Cover with a tea towel and leave to prove in a warm place for 30 minutes or until doubled in size.
- Knock back the dough with your hands and knead for 2 mins until smooth. Divide the dough into equal parts. Shape each part into a ball and flatten with your hand (about finger thickness).
- Place the flatbreads onto a baking sheet which has been lined with baking paper. Leave to rise for an extra 5 minutes.
- Make slits on top of each flatbead, sprinkle with water and cumin seeds. Dust lightly with some flour. Bake in a hot oven at 220°c for 10 minutes or until risen and golden.
- Remove from oven and wrap immediately in a tea towel (or just cover the tray). Serve warm or cold.