Lepinja bread
Lepinja is a soft, yeast-raised flatbread popular across the Balkans, similar to pita or pide. It is most often served with čevapčiči, where it absorbs the juices and acts as a warm, slightly chewy accompaniment.
In Slovenia, both lepinja and čevapčiči became widespread in the 20th century, particularly after the Second World War, with migrations from Bosnia and other parts of the former Yugoslavia. Today, čevapčiči served in lepinja are a staple of urban food culture.
They are especially popular in early summer, during picnic season and the time of zaključki—end-of-season gatherings organized by companies and other groups. These events often take place outdoors and center around grilled food, serving as a social ritual that marks the close of the working period before the summer holidays.
Recipe
Ingredients:
7 g instant yeast
180 ml lukewarm water
500 g all-purpose flour
1 tsp granulated sugar
1 tsp salt
180 ml lukewarm milk
2 tbsp sunflower or vegetable oil
Instructions:
In a small bowl, combine the yeast with lukewarm water and sugar and let it sit until frothy, about 5–10 minutes.
In the bowl of a stand mixer fitted with a dough hook, mix the flour and the yeast mixture.
Add the milk, oil, and salt then knead until the dough is smooth and elastic. If needed, adjust with a little flour or water.
Place the dough in a bowl, cover, and let rise until doubled, about 45 minutes to 1 hour.
Punch down the dough, cover again, and let it rise a second time for another 45 minutes to 1 hour.
Preheat the oven to 250°C (480°F) and lightly oil two baking sheets.
Divide the dough into 6 pieces and shape each into a smooth ball. Let rest for 10 minutes. Then flatten each into a round disc, transfer to the baking sheets, cover, and let rest for another 15 minutes.
Using the back of a knife, gently press a grid pattern into the surface.
Bake until golden, about 8–12 minutes.
Remove from the oven, lightly sprinkle with water, and wrap in a towel to keep the bread soft.
Lepinje are best the day they are baked. Traditionally, the are served with čevapčiči. Two side dishes that go particularly well with čevapčiči are a bean dish, called prebranec and a salad called shopska salad.