LEPINJA
Lepinja bread, also called lepinje or somun in Bosnia and Herzegovina, is the daily bread of the Balkans. It is very soft and airy.
Provided by Vera Abitbol
Categories Bread
Time 25m
Number Of Ingredients 7
Steps:
- In mixing bowl, combine all the dry ingredients except salt. Using the hook accessory, knead on medium speed and gradually incorporate milk and water.
- After a couple minutes, incorporate salt. Knead for 5 minutes at low speed and 3 minutes at medium speed until the dough gets a little sticky.
- Place the dough in a large container, cover and let it rise in a warm place for 45 minutes, until it doubles in size.
- On a floured surface, work the dough with the palm of your hands for a couple minutes, then put it in the large container, cover and let it rise in a warm place for another 45 minutes.
- Divide the dough into pieces of approximately ½ lb (230g). On a floured surface, work each piece of dough with the palm of your hands again, then form balls and let rise for 10 minutes.
- Flatten each piece of dough with the palm of the hand. If necessary, finish with a roll pin to level but without much pressure. Cut slits on each loaf and place on a baking sheet lined with parchment paper. Set aside for 20 minutes.
- Preheat oven to 410F/210C. Bake for 5 to 7 minutes. Lower the temperature to 300F/150C, and bake for an additional 10-12 minutes.
- Take the lepinja out of the oven, wrap the loaves with a cloth and let them cool off for 10 minutes so the crust softens.
SOFT AND CHEWY BALKAN BREAD
Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.
Provided by Courtney Lynn Hernandez
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h5m
Yield 5
Number Of Ingredients 7
Steps:
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 38.4 g, Cholesterol 2.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 248.5 mg, Sugar 2.9 g
BOSNIAN BREAD
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Provided by John T. Edge
Categories weekday, appetizer
Time 1h25m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- With your hands, mix together the flour, salt, yeast and 4 1/2 cups warm water (115 degrees) in a very large bowl until the batter is mixed thoroughly. It will look more like thick cake batter than dough and will be very sticky; do not knead.
- Cover with plastic wrap and let rise at room temperature for 4 to 10 hours.
- Butter two 9-inch-by-5-inch metal loaf pans. Quickly stir down the batter, and divide evenly between the pans. Spray or very lightly brush tops of loaves with oil. Let them rest at room temperature for 30 minutes.
- Put the pans into the middle rack of a cold oven, then turn to 500 degrees. After 30 minutes, reduce heat to 300 degrees and bake until risen and light golden, an additional 40 to 45 minutes. Cool loaves thoroughly before serving.
LEPINJE (PITA BREAD) (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Lepinje is a traditional Bosnian pita bread. I made mine to go with cevapi, a lamb/beef sausage.
Provided by GiddyUpGo
Categories Breads
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl.
- When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water). Mix well. Your dough should be a little bit sticky.
- Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size.
- Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes.
- Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust.
- Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so.
- Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven.
- Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.
Nutrition Facts : Calories 239.7, Fat 0.8, SaturatedFat 0.1, Sodium 874.6, Carbohydrate 49.8, Fiber 2.4, Sugar 1.2, Protein 7.5
CEVAPI (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.
Provided by GiddyUpGo
Categories Meatballs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
- Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
- Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
- Pan fry the cevapi in a little olive oil until nicely browned.
- To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
Nutrition Facts : Calories 442.8, Fat 16.4, SaturatedFat 6.8, Cholesterol 103.5, Sodium 450.2, Carbohydrate 35.4, Fiber 1.9, Sugar 1.5, Protein 36.8
LEPINJA (BALKAN FLATBREAD)
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.
Provided by BigShotsMom
Categories Flat Bread
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
- 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 : Calories 95.5 calories, Carbohydrate 19.9 g, Cholesterol 0.2 mg, Fat 0.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 196.2 mg, Sugar 1.2 g
More about "bosnian bread food"
BALKAN FOOD: AN EASY BOSNIAN ĆEVAPI RECIPE TO MAKE …
From chasingthedonkey.com
TOP 12 BOSNIAN FOODS YOU MUST TRY - MEET THE SLAVS
From meettheslavs.com
30 CLASSIC BOSNIAN FOOD & EASY RECIPES TO FOLLOW - OUR …
From ourbigescape.com
SERBIAN AND BALKAN POGACHA BREAD RECIPE - THE SPRUCE …
From thespruceeats.com
10 BEST BOSNIAN RECIPES | YUMMLY
From yummly.com
BOSNIAN FOOD: 20 TRADITIONAL DISHES TO TRY | WILL FLY FOR FOOD
From willflyforfood.net
BOSNIAN BREAD ( LEPINJA ) : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
THE 21 BEST DISHES TO EAT IN BOSNIA AND HERZEGOVINA
From theculturetrip.com
BOSNIA AND HERZEGOVINA CUISINE - WIKIPEDIA
From en.wikipedia.org
BOSNIAN FOOD GUIDE: WHAT TO EAT IN BOSNIA - BACKPACK ADVENTURES
From backpackadventures.org
10 MOUTH WATERING DISHES FROM BOSNIA AND HERZEGOVINA
From twoscotsabroad.com
BOSNIAN CEVAPI - THE BEST ORIGINAL FAST FOOD FOR BOSNIANS
From modest-traveler.com
THREE UNIQUE RECIPES FOR TRADITIONAL BOSNIAN PITA: AT THE …
From immigrantstable.com
THIS BREAD BRINGS A 'TASTE OF BOSNIA TO TORONTO' | CBC NEWS
From cbc.ca
POPULAR BOSNIAN DISHES - HISTORY OF BOSNIA
From historyofbosnia.com
BREADS & PASTRIES - BALKAN LUNCH BOX
From balkanlunchbox.com
DELICIOUS BOSNIAN FOOD YOU REALLY NEED TO SAMPLE
From youcouldtravel.com
LEPINJA BREAD | CROATIAN FLATBREAD - MY COOKING JOURNEY
From mycookingjourney.com
BOSNIAN FOOD: 12 TRADITIONAL DISHES TO EAT FOR A LOCAL EXPERIENCE
From christineabroad.com
TOP 10 FOOD & DRINKS TO TRY IN BOSNIA - BLUESKYTRAVELER.COM
From blueskytraveler.com
BOSNIAN BREAD - CHAMBERSCREEK.NET
From chamberscreek.net
8 MOST POPULAR BOSNIAN AND HERZEGOVINIAN BREAKFASTS - TASTEATLAS
From tasteatlas.com
LEPINJA (BALKAN FLATBREAD) • CURIOUS CUISINIERE
From curiouscuisiniere.com
POGACHA (POGAčA): TRADITIONAL BALKAN BREAD WITHOUT YEAST
From balkanlunchbox.com
10 TRADITIONAL BOSNIAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
BOSNIAN BREAD - ETSY CANADA
From etsy.com
A GUIDE TO BOSNIAN FOOD, BACKGROUND AND CULTURE
From jesseatsandtravels.com
YUMMIEST FOOD IN BOSNIA & HERZEGOVINA TO TRY - CHASING THE …
From chasingthedonkey.com
THE BALKANS: LEPINJA / LEPINJE (TRIPLE-RAISED SOFT BAKED FLATBREAD)
From europeancuisines.com
BOSNIAN BREAD ( LEPINJA ) | BOSNIAN RECIPES, BOSNIAN BREAD RECIPE, …
From pinterest.com
10 MOST POPULAR BOSNIAN AND HERZEGOVINIAN MEAT DISHES
From tasteatlas.com
22+ MOST EXCITING BOSNIAN FOODS YOU’VE GOT TO TRY 2022
From lacademie.com
BEST BOSNIAN FOOD: 20 TRADITIONAL THINGS TO EAT & DRINK
From wander-lush.org
BOSNIAN BREAD / POGAčA | LA VIE PARTAGéE
From laviepartagee.com
MEMORABLE FOOD: BOSNIAN BREAD AND ‘SARAJEVSKI’ ĆEVAPI
From therockysafari.com
BOSNIAN RECIPES AND BOSNIAN FOOD : SBS FOOD
From sbs.com.au
BEST BOSNIAN FOODS THAT ARE NOT BUREK OR ĆEVAPI! - CHEF'S PENCIL
From chefspencil.com
BOSNIAN BAKER
From bosnianbaker.com
12 OF THE TRADITIONAL BOSNIAN AND HERZEGOVINIAN FOOD THAT
From flavorverse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love