I should be writing. Instead…lepinja.

Lepinja reduced

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.

Here is the recipe I followed…

Enjoy!

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