Continuing my flatbread kick…
My Yugoslavian friend mentioned this Serbian version called lepinja and I was intrigued.
The varied recipes online all called for three separate rises, so I did follow that instruction.
What didn’t I do? I probably didn’t flatten out the dough enough, but hey, the ingredients were mixed in the correct ratios, so I just adjusted the baking time. Result: a tender consistency. Is that the way it’s supposed to come out? I liked it too much to care.
I do agree with one baker’s suggestion to raise the oven temp as high as possible.
And I will now ask traditionalists to avert their eyes as I admit to kneading some of my homemade pesto into one of the loaves.