Serbian Flatbread (Lepinja)
Lepinja is a soft, thick Serbian flatbread that you bake in a single pan and tear into pieces. The dough rises twice before it is pressed out, which gives it a light, springy crumb rather than a dense one. A little warm milk wakes the fresh yeast, and the method needs only flour, salt and sugar besides. It is a good first yeast bread, and it suits grilled meats, stews or a bowl of dip.
Instructions
Stir the sugar, salt and yeast into a little warm milk. Leave it for a few minutes until the surface is foamy, which tells you the yeast is alive.
Work the yeast mixture into the flour. Pour in the warm water and knead until the dough no longer sticks to your fingers.
Cover the dough with a cloth and set it somewhere warm, such as near a heater. Leave it until it has doubled in size.
Knead the dough again and let it rest until it doubles a second time. Then knead it a little more and sprinkle it with flour.
Put the dough in the greased pan you will bake it in and spread it out to about ½ inch thick. Let it rest for about half an hour.
Bake in a 400 to 420°F oven until the top is golden and a toothpick pushed into the bread comes out clean.
Make it personal.
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