Croatian Lepinja Bread Recipe

Lepinja Bread… A Souvenir from Croatia

We’ve all experienced that moment when you bite into a special loaf of bread, and the 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. Last year I spent a couple of 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. PS – “Croatian Lepinja Bread” (also Lepinje) is a regional Balkan flatbread that crosses government borders in Southeastern Europe… Proving good food has no boundaries. It is found in Bosnia, Slovenia, and Serbia as well, and is often served with Bosnian Cevapi in the Balkans.

What Makes Croatian Bread Special?

I can’t get over the mouth-feel of Croatian Lepinja flatbread, 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 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 a little sugar. However, it’s the proofing and baking method that makes all the difference.

How to Make Lepinja

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. Croatian Lepinja Bread dough is very sticky. Therefore try to do most of 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 discs and press them flat. Then proof the dough again one last time.

Baking Notes

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

Serving Suggestions

Lepinja is so light and fluffy you will enjoy it as-is, or with a smear of soft room-temperature butter. However, it is most often served as a sandwich bread with sausages, kafta, grilled meats, skillet meat and vegetables, and even deli meats. Also, try Croatian bread with breakfast sandwiches or make smaller portions for dinner rolls!