The Best Breads From Around the World and How to Make Them at Home

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Lepinja (Balkans)

Lepinja is a soft, airy flatbread that is a beloved staple across the Balkans, often served with grilled sausages or used as a base for hearty sandwiches. Its light and fluffy interior contrasts with a slightly crispy exterior, making it the perfect companion for soaking up savory sauces or stuffing with delicious fillings. Whether served with meats or dipped in sauces, this traditional bread is a must-try for any Balkan-inspired meal.

Ingredients (for 4 flatbreads):

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp sugar
• 1 cup warm water (110°F/45°C)
• ½ cup warm milk
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 min. until the mixture becomes foamy.
2. In a large bowl, combine the flour and salt. Make a well in the center, then pour in the yeast mixture, warm milk, and olive oil. Mix everything together until a sticky dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 10 min. until smooth and elastic. If the dough is too sticky, add a little more flour, but keep it soft.
4. Let It Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
5. Punch down the dough and divide it into 4 equal portions. Shape each portion into a ball, then flatten it into a round disc, about ½-inch thick. Place the rounds on a floured surface, cover, and let them rest for 20 min.
6. Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat up. Transfer the lepinja onto the hot baking surface and bake for 8-10 min. or until puffed and lightly golden.
7. Let the bread cool slightly before serving warm, ideally with cevapi or your favorite grilled meats and sauces.