Croatian Lepinja Bread

Best Authentic Croatian Lepinja Bread RecipeRustic bubbly Croatian Lepinja Bread, an absolute perfect sandwich bread!

The Perfect Authentic Croatian Lepinja Bread Recipe (Bosnian)
Pin it on Pinterest!

We’ve all experienced that moment when you bite into a special loaf of bread, and our body responds accordingly. Our shoulders slump in relaxed ecstasy and our eyes roll back. We chew very slowly, as to take in every second of this carby religious experience.

Only certain kinds of bread can initiate this sort of reaction.

MY OTHER RECIPES

Last year I spent a couple weeks in Croatia with a friend. We encountered many new and inviting things. Yet it’s the Croatian bread that has stuck firmly in my mind.

Perfect Authentic Croatian Lepinja Bread Recipe (Bosnian)

I can’t get over the mouth-feel of Croatian Lepinja bread, with it’s soft bubbly texture, and chewy pull. It’s a cross between the best ciabatta bread and middle eastern flatbread varieties… On steroids.

It has become the benchmark by which I measure all other breads.

What’s so crazy about Croatian Lepinja Bread is that it’s not much different than other bread recipes, as far as the ingredients go…. Bread flour, yeast, a little salt, and little sugar.

However it’s the proofing and baking method that make all the difference.

Bubbly Authentic Croatian Lepinja Bread Recipe (Bosnian)

How to Make Croatian Lepinja Bread

To make proper Croatian Lepinja Bread, you need to “proof” or allow the bread dough to rise three times. This creates the gaping bubbles that make it so wonderful for stuffing with sandwich fillings.

This process could take an entire day. Although if you set your oven at a low temperature, and proof the dough in the oven, you can easily reduce the proofing time by half.

How to Make Authentic Croatian Lepinja Bread Recipe (Bosnian)

Croatian Lepinja Bread dough is very sticky. Therefore try to do most the kneading with your stand mixer. You can knead the dough, then place the entire mixing bowl in the oven to proof, without ever touching it.

Repeat the kneading-rise process twice, then dump the dough out on a well-floured work surface and cut it into twelve equal pieces.

Roll the edges under to form circles and press them flat. Then proof the dough again one last time.

How To: Authentic Croatian Lepinja Bread Recipe (Bosnian)

Other than the 3-step proofing process, the secret to amazing Croatian Lepinja Bread is to bake it at a very high temperature, with a pan of water underneath to create steam.

This keeps the bread ultra moist on the inside, while still creating an alluring external crust.

Pillowy Authentic Croatian Lepinja Bread Recipe (Bosnian)

If you’ve never given bread-making a go, our Croatian Lepinja Bread is the place to start.

You can totally do this. Just don’t skimp on any of the listed kneading or proofing times in the recipe below, and you will experience the most tantalizing pillowy bread you’ve ever tasted.

The Best Authentic Croatian Lepinja Bread Recipe (Bosnian)

PS – What I’m calling “Croatian Lepinja Bread” is a regional bread that crosses government boarders… Proving good food has no boundaries.

It is found in Bosnia, Slovenia, and Serbia as well, and is often serve with Bosnian Cevapi!

 

Authentic Croatian Lepinja Bread Recipe
Print
5 from 4 votes

Croatian Lepinja Bread

Prep Time
30 mins
Cook Time
16 mins
Total Time
2 hrs 36 mins
 
Croatian Lepinja Bread - This simple and authentic bread recipe makes small sandwich loaves of bubbly slightly sweet Croatian flatbread!
Servings: 12 loaves
Nutrition Facts
Croatian Lepinja Bread
Amount Per Serving (1 roll)
Calories 69 Calories from Fat 3
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg 0%
Sodium 389mg 16%
Potassium 0mg 0%
Total Carbohydrates 13.6g 5%
Dietary Fiber 0.2g 1%
Sugars 2.9g
Protein 2.5g 5%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 6 cups sifted bread flour
  • 1 packet dry active yeast, 2 1/4 teaspoons
  • 2 tablespoons granulated sugar
  • 1/3 cup whole milk, lukewarm
  • 2 1/3 cups water, lukewarm
  • 2 1/2 teaspoons salt

Instructions

  1. Preheat the oven to the "proof" setting. If your oven does not have this setting, set it to the lowest temperature possible, around 160-175 degrees F. Move the oven rack to the lowest position the make room for a mixing bowl.
  2. Warm the milk until it's just barely above body temperature. Pour the milk and sugar in the bowl of an electric stand mixer and sprinkle the dry active yeast over the top. Allow the yeast to "sponge" or foam for 5-10 minutes. (If the liquid ingredients are too hot they will kill the yeast, instead of activating it.)
  3. Once the yeast is foamy, pour in the salt and lukewarm water. Using a bread hook attachment, turn the mixer on low and start adding the flour, 1 cup at a time. Let the mixer run for 6-8 minutes, kneading the dough. The dough will be very sticky.
  4. Cover the mixing bowl with plastic and set it in the warm oven for 1 hour.
  5. After an hour, flour your hands and punch down the dough. Fold it over a couple times in the bowl. (You can also "knead" the dough again with the mixer to avoid touching it. ) Cover again and place it back in the oven for another 30 minutes.

  6. Line two baking sheets with parchment paper. Flour a work surface with ample flour. Dump the dough onto the surface and cut into 12 equal pieces. Knead each piece and roll the edges under to create round mounds. Press the mounds flat with your hand, and set them on baking sheets. It's ok if the flattened dough has finger marks in it.
  7. Place the baking sheets back in the proofing oven for 20 minutes. Then take them out and adjust the oven racks, one at the bottom and one in the center. Place a large baking dish of water on the lower rack to create steam. Then reset the oven temperature to 550 degrees F.
  8. Once the oven is fully preheated, bake one sheet of rolls at a time for 6 minutes, then turn the oven on broil so the heat source is above. Broil for 1-2 minutes to create color on the rolls. Reset the oven to 550 degrees F, and repeat the process with the second sheet. Cool and enjoy!
posted in Bread
last updated October 1, 2018

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

8 comments on “Croatian Lepinja Bread

  1. Melissa Sperkaposted August 1, 2018 at 11:30 am Reply

    Sounds amazing!

  2. RandyRhodesposted August 1, 2018 at 1:52 pm Reply

    Yeah- It’s Croatian Bread, for sure! No doubt, buddy.

    I had some once along the Marginal Way in Ogunquit, Maine It was out of this world – and Croatian, for certain.

    I love to eat it while I’m listening to music. Especially upbeat music with a good tempo. But I like to cook it when I’m watching television. Mostly Frasier.

  3. Jacquie M.posted August 2, 2018 at 12:40 pm Reply

    These look really amazing! Looking forward to trying them and such an easy recipe. Love getting all your emails.

  4. Kathyposted August 14, 2018 at 8:47 pm Reply

    Made these today – Delicious! Dough was so wet, I was sure they weren’t going to turn out good, but they did! Husband loves them. I didn’t have to broil, as the rack was towards the top, and they browned with bake. Thank you for the encouragement to try this… Great recipe!

    Rating: 5
    • Sommer Collierposted August 15, 2018 at 9:07 pm Reply

      Hi Kathy,

      YAY! I’m so glad you gave the Lepinja a try! :)

  5. Sarah P.posted August 21, 2018 at 3:23 pm Reply

    I regularly make Peter Reinhart’s Pugliese bread with a few of my own additions. The bread takes 2 days, a pre-ferment, mashed potatoes, and potato water – it’s my family’s favorite. They declared this bread *almost* as good, but considering how much less work is involved they will happily accept these as an alternative when I can’t expend the effort on the Pugliese (homeschooling, running a co-op, other work, and general day to day life sometimes excludes worthwhile, but time-consuming bread) and this is a fantastic recipe. I’m making my second batch right now. I did get ahead of myself and threw together all the dry ingredients forgetting the yeast should have been bloomed first. As I use instant yeast I think it won’t be a problem. But we shall see!

    • Sommer Collierposted August 22, 2018 at 9:09 pm Reply

      Hi Sarah,

      Yay, that is high praise indeed. So glad you liked it!!

  6. Pingback: Lepinja Bread | Croatian Flatbread - My Cooking Journey ...