Mediterranean Flat bread
This is a flat bread that is widely eaten in the Eastern Mediterranean called 'lepinja.' It has a muffin-like texture and is a usual accompaniment to the sausages known as cavapcici.
Ingredients
Serves: 12
- 1 (7g) packet active dry yeast
- 2 tablespoons warm milk
- 1 cup (250ml) warm water
- 1 tablespoon white sugar
- 2 1/3 cups (300g) plain flour
- 1 teaspoon salt
Directions
Preparation:30min ›
Cook:20min ›
Extra time:2hours rising ›
Ready in:2hours50min
- Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
- Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place until doubled in volume, about 1 hour.
- Deflate or 'punch down' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth and allow the dough to again rise until doubled in volume, about 30 minutes more.
- Preheat an oven to 200 degrees C. Lightly grease a baking tray.
- Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking tray; shape into an oval about 1cm thick. Set aside to rise a third time for about 30 minutes.
- Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (21)
Let me start with saying I've never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditional "bread" served with chevapcici, which is a minced sheep meat or beef meat (never pork) and it's origin is in Bosnia. Submitter has the ingredients right and has described the making process very well. However, you need to preheat your oven to as high as it will go prior to putting lepinja's in. Also, separate dough into flat rounds. You can make a ball and flatten it... Very hot oven will make the lepinja "split" and puff in the middle, making it easy to cut it open. - 02 Oct 2011 (Review from Allrecipes USA and Canada)
We loved this. I used my bread machine & after second rising I punched it down & rolled it into a big rectangle, like you would for pizza dough. I let it rise about 45 minutes & baked as directed. When it cooled we were able to cut it into 4 inch squares & carefully split it apart. It makes great pita like pockets or sandwich thins. Today we are splitting the whole thing for a pizza crust. Thank you for the great idea. ~~=^..^= - 06 Jul 2010 (Review from Allrecipes USA and Canada)
I'm the submitter and I want to clarify the baked loaf is somewhere between a pita and a focaccia. It is fluffier than pita, but you should be able to open a pocket. My friend served it stuffed with spiced pork called cevapcici. She won't part with that recipe though. - 02 Jul 2010 (Review from Allrecipes USA and Canada)