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Lepinja (Balkan Flatbread)
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 170 minutes
Lepinja bread with rich, complex flavors from triple-rise yeast technique.
Ingredients:
1 (.25 ounce) packageactive dry yeast
2tablespoons warm milk (110 to 115 degrees F)
1cupwarm water (110 to 115 degrees F)
1tablespoonwhite sugar
2.3333332538605 cups all-purpose flour
Instructions:
In a small bowl, gently sprinkle the yeast over the warm milk. Allow it to sit for 5 minutes until it softens and forms a creamy foam. Then, stir in the warm water and sugar.
Combine the flour and salt in a separate bowl. Add most of the flour mixture to the yeast mix and knead by hand until a soft dough forms. Gradually add the remaining flour until the dough comes together. Cover the bowl and let the dough rise in a warm place (80-95 degrees F) for about 1 hour, until doubled in size.
Gently press down, then transfer the dough to a lightly floured work surface; knead for 5 minutes. Place the dough back in the bowl, cover with a cloth, and let it rise until doubled, approximately 30 minutes.
Preheat your oven to a toasty 400 degrees F (200 degrees C) and give your baking sheet a gentle greasing.
Gently press down the dough and transfer to a floured work surface; lightly knead. Place the dough on the baking sheet; shape into a 1/2-inch thick oval. Allow it to rise for 30 minutes.
Bake in the preheated oven for 20-25 minutes until golden brown and hollow when tapped.