I had a Croatian coworker who would bake this anytime we had a celebration at work. I finally got her to share her recipe with me. I've had to tweak it quite a bit because some ingredients she doesn't measure and of those she does, she uses metrics.

BigShotsMom
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 onto 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 onto a work surface lightly dusted with flour; knead lightly. Place the dough onto 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.

Nutrition Facts

95 calories; 0.3 g total fat; 0 mg cholesterol; 196 mg sodium. 19.9 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2011
Let me start with saying I've never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditional "bread" served with chevapcici, which is a minced sheep meat or beef meat (never pork) and it's origin is in Bosnia. Submitter has the ingredients right and has described the making process very well. However, you need to preheat your oven to as high as it will go prior to putting lepinja's in. Also, separate dough into flat rounds. You can make a ball and flatten it... Very hot oven will make the lepinja "split" and puff in the middle, making it easy to cut it open. Read More
(113)

Most helpful critical review

Rating: 1 stars
04/09/2014
It wasn't bad by any means; it just had literally ZERO flavor. Read More
(4)
28 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/03/2011
Let me start with saying I've never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditional "bread" served with chevapcici, which is a minced sheep meat or beef meat (never pork) and it's origin is in Bosnia. Submitter has the ingredients right and has described the making process very well. However, you need to preheat your oven to as high as it will go prior to putting lepinja's in. Also, separate dough into flat rounds. You can make a ball and flatten it... Very hot oven will make the lepinja "split" and puff in the middle, making it easy to cut it open. Read More
(113)
Rating: 5 stars
10/03/2011
Let me start with saying I've never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditional "bread" served with chevapcici, which is a minced sheep meat or beef meat (never pork) and it's origin is in Bosnia. Submitter has the ingredients right and has described the making process very well. However, you need to preheat your oven to as high as it will go prior to putting lepinja's in. Also, separate dough into flat rounds. You can make a ball and flatten it... Very hot oven will make the lepinja "split" and puff in the middle, making it easy to cut it open. Read More
(113)
Rating: 5 stars
07/06/2010
We loved this. I used my bread machine & after second rising I punched it down & rolled it into a big rectangle like you would for pizza dough. I let it rise about 45 minutes & baked as directed. When it cooled we were able to cut it into 4 inch squares & carefully split it apart. It makes great pita like pockets or sandwich thins. Today we are splitting the whole thing for a pizza crust. Thank you for the great idea. =.. = Read More
(32)
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Rating: 5 stars
09/09/2010
I'm the submitter and I want to clarify the baked loaf is somewhere between a pita and a focaccia. It is fluffier than pita but you should be able to open a pocket. My friend served it stuffed with spiced pork called cevapcici. She won't part with that recipe though. Read More
(24)
Rating: 5 stars
11/05/2011
I am Croatian, and this is peaty much same recipe my grandmother use to make, but like your frien she never mesured anything. Hope where you live there are Croatian food stores, because here in Canada they carry seasonigs for chevapi and recipe is on the back. It's for 2 1/3 lb of pork or beef, sometimes I mix both kinds together add 1egg, some 1/2 and 1/2 cream, 1/4 cup of Italian seasoned bread crumbs and mix it all together by hand by kneading it gently until it forms a not to firm ball. Let it reast for about 1h in a fridge, take it out and take a handfull of mixture and form littel sausage roll, continue till all mixture is used up, BBQ. If you can't get seasoning mix; buy fine garlic powder, sea salt and finely ground black pepper and mix it, aproximatly 1/3 of each. Use 1 oz of mix for as above. Good luck. Read More
(22)
Rating: 5 stars
11/08/2011
We have been out of work for a while, and I make this nearly every week - out back on the grill in summer (between 1 and 4 min per side, depending on how hot the grill is) and in the oven (broiling at 500+ nearly as briefly) in winter. I roll it a little flatter -1/4 inch and it makes the most amazing, magazine photo-worthy pizzas, wraps, pita sandwiches etc. and I look amazing instead of poor! Read More
(19)
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Rating: 5 stars
09/07/2010
If it was supposed to split like a pita-I did something wrong... mine did not split- at all. BUT that wasn't what I was looking for anyhow.:D It was flat yet had some fluffiness. Much like a foccacia or naan yet COMPLETELY different. This was pretty darn good. Split the white flour with whole wheat flour. perfect. Read More
(15)
Rating: 5 stars
01/14/2011
Fantastic! I used bread flour and it turned out fantastic (although probably a bit chewier than intended) and added a pinch of savory as I intended to make a gyro-style burgers. Read More
(14)
Rating: 4 stars
02/28/2011
very goood and similar to baking bread. Read More
(7)
Rating: 5 stars
11/10/2012
really delicious bread with a good yeasty flavor. We made the cevapcici recipe and ate them together with cucumber yogurt and sliced tomatoes and onions. Great meal. Read More
(7)
Rating: 1 stars
04/09/2014
It wasn't bad by any means; it just had literally ZERO flavor. Read More
(4)