Things to know about Lepinja Recipe
Lepinja is a thin and round bread similar to English pita bread, Lebanese bread, etc. The first traces of this bread are found in Jordan, then the second oldest was in Turkey. These are also the first traces of bread in general in the world. To Serbia and other East European countries, lepinja came from Turkey during the Ottoman Empire. Ottomans ruled Serbia and Balkan for 5 centuries so their cuisine is deeply rooted in Serbian tradition. This bread first came to Bosnia and Herzegovina where it is called Somun. Somun came from the Greek word psōmón which means bite. The recipe for this bread spread all over the Balkans and came to Serbia where the word Lepinja was popularized. Lepinja means pancake in Hungarian. The importance of this bread and bread in general in Serbia is huge. The bread, except in the cuisine, is used in numerous traditions. When used for traditional ritual purposes, several rules should be followed. This includes the person who will make the bread, type of the flour that will be used, the way of mixing, etc. Some of the rituals include childbirth, weddings, funerals, Slava, and the times when the family is going through a crisis.
My Grandmother’s Traditional Serbian Flatbread. Authentic Recipe of Lepinja.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 700 grams (1.54 lb) Flour
- 400 ml (13.53 floz) Water Lukewarm
- 10 tbsp Oil
- 2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tsp Salt
- 40 grams (1.41 oz) Yeast
- In a bowl with water, add sugar and yeast and let it sit for 10-15 minutes.
- In a separate bowl, combine flour and salt. Add in the oil and water mixture. Mix until it forms into a dough.
- On a floured surface, knead the dough until it is no longer sticky.
- Roll the dough into a cylinder and divide it into 10 (depending on the recipe size) pieces.
- Dust the dough with flour and cover them with a kitchen towel. Let them rest for about 20 minutes.
- Pre-heat the oven to 250°C/428°F.
- Shape the dough into a ball and flatten them to about 5mm (0.19inch) thick.
- Place the dough in an oiled pan and bale them for about 15 minutes or until golden brown.
- Once baked, place the bread in a bowl and cover with a damped cloth to retain freshness.
Serve with Kaymak, cream cheese or BBQ.
— Specific Atributes of This Recipe:
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