lepinja (serbian flatbread)

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons warm milk (110 to 115 degrees f)
• 1 cup warm water (110 to 115 degrees f)
• 1 tablespoon white sugar
• 2 1/3 cups all-purpose flour
• 1 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins


• sprinkle the yeast over the warm milk in a small bowl. let stand for 5 minutes until the yeast softens and begins to form a creamy foam. stir the warm water and sugar into the yeast mixture.
• stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
• deflate, or 'punch down,' the dough and turn out a work surface lightly dusted with flour; knead for about 5 minutes. return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
• preheat an oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
• deflate the dough and turn turn out a work surface lightly dusted with flour; knead lightly. place the dough the prepared baking sheet; shape into an oval about 1/2-inch thick. set aside to rise a third time for about 30 minutes.
• bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.