Lepinje Pita Bread Bosnia Herzegovina
Experience the irresistible charm of Lepinje, the traditional pita bread of Bosnia and Herzegovina, with this easy-to-follow recipe. Made with simple pantry ingredients like all-purpose flour, yogurt, and a touch of vegetable oil, Lepinje boasts a soft, pillowy texture and golden crust that's perfect for any meal. The dough rises beautifully to create a light, airy bread, with a crisscross scoring pattern that makes it as visually appealing as it is delicious. Whether served warm alongside hearty Balkan stews, used as a base for cevapi, or simply enjoyed with butter and spreads, Lepinje is a versatile and authentic addition to your bread-baking repertoire. Ready in just 90 minutes from start to finish, this recipe is a must-try for fans of traditional European cuisine. Perfect for sharing and easy to reheat, Lepinje brings the flavors of Bosnia and Herzegovina straight to your table.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 1 packet (7g) Instant yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 300 ml Warm water
- 100 g Plain yogurt
- 2 tbsp Vegetable oil
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the warm water, plain yogurt, and vegetable oil until combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is soft and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch it down and divide it into 6 equal portions. Shape each portion into a ball, then flatten each ball gently with your hands to form a disc about 1 cm thick.
Preheat your oven to 250°C (480°F) and line a baking sheet with parchment paper.
Place the flattened dough discs onto the prepared baking sheet, leaving space between each piece. Use a knife or fork to lightly score the tops with a crisscross pattern.
Bake in the preheated oven for 10-15 minutes, or until the lepinje are puffed up and golden brown on top.
Remove from the oven and let cool slightly before serving. Lepinje is best enjoyed warm and fresh but can be reheated later if needed.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 251 mg | 19% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
