Does anyone have a recipe for homemade Balkan lepinja bread served with cevapi?

Question

http://www.hungrybrowser.com/phaedrus/m0404M05.htm#1

That link is for the recipe in Serbian. But I need English. Thanks!

Answer 1

I translated your recipe into English:

Ingredients:

350 g white flour (350 g is a little bit more than 3/4 of one pound flour)
30 g fresh yeast
1 tbs sugar
1 tbs salt
8 oz warm water
Little milk (for yeast growing)

Place sugar, salt and yest into warm (not hot milk). Let stand for a few minutes and when yeast dissolves and grows, pour it in your flour. Add warm water and start getting messy. You should knead your dough until it doesn't stick to your fingers. Cover dough with cloth and put it in warm place (for instance near heaters). When your dough grows really well, knead it once again and let stand until it grows completely again. Then, you should knead it some more and sprinkle with some flour. Put it in the greased pan in which you plan to bake it, spread until it's about half inch thick and let stand in your baking pan for about half an dough. Then, put it in your hot oven, which must be turned on on 400-420 F. Bake it until it's golden and put in a tooth pick and check if it's all baked thoroughly.

That's it. Enjoy your lepinja.

I'm Serbian, so lepinja is like my favorite type of bread.

Answer 2

I found this recipe in English:

Lepinja Bread (Somun):

1 kg white powder
10 gr yeast
salt

Preparation:

Mix yeast with warm water and let it to rise 15 min. put it to salted powder and make watery dough with warm water (the best result is with mineral sparkling water). put it to warm place and let it to rise again.

Mix dough again with some powder and make tin (1 cm) disks of 20-30 cm in diameter. put it to warmplace and let it to rise again.

Before it is put to oven (stove), it must be half-chopped to make like form of small qwuadrant on top. it helps during baking.

Bake it on 225°C about 30 min.