I was watching Diners, Drive-In’s and Dives the other night, and one of the restaurants was making Lepinja, a Serbian flat bread. I had never seen or heard of it, but it looked delicious. In the diner, they used the bread for serving hamburgers, but it can be used as any flat bread would be, and is similar to pita bread. The chef on the show also said its great with cream cheese, and I agree.
While searching for a recipe, I looked through my flat breads book and my brand spankin’ new Bread Bakers Apprentice book, but found nothing, so I scoured the internet and came up with not much more but two very loosely translated recipe’s (http://en.wikibooks.org/wiki/Cookbook:Lepinja) and (http://answers.yahoo.com/question/index?qid=20070315205940AAIqhdh)
I hope to have this included on one of my favorite sites, Wild Yeast’s Yeast Spotting Section.
I took the ingredients from the first recipe and directions from both recipe’s and came up with this:
350 g white flour (I used unbleached bread flour)
30 g fresh yeast (I used 15g of active dry yeast)
1 Tbs sugar
1 Tbs salt (Next time I would use 1/2 Tbs)
8 ounces by volume of warm water
“A Little Milk” (I used about 1/8 c)
1. Place sugar, salt and yest into warm (not hot milk). Let stand for a few minutes and when yeast dissolves and grows, pour it in your flour.
2. Add warm water and knead your dough until it doesn’t stick to your fingers. I used a hand kneading method, but you can also use your stand mixer, mixing until it is not sticky.
3.Cover dough with cloth and proof it in warm place - Since its been so cold, I heat my oven to the lowest temp turning it off when it reaches 170 and proof the dough in the oven.
4. Divide dough equally to make about 8 balls.
5. Put about 1/2 c. of flour on your board and gently shape your dough into disks, about 8 inches in diameter. Place each disk onto parchment paper which has been cut to fit your baking stone. If you don’t have a baking stone, you can use a cookie sheet.
6. Allow bread to rest for 15 minutes in a warm place.
7. Heat oven to 400 F with baking stone on the middle rack.
8. Use a peel or a cookie sheet to transfer the parchment paper with dough disks to baking stone.
9. Bake for 30 minutes or until golden brown.
10. Remove and cool for 15 minutes.