Kafana-Style Lepinja

A soft, pillowy Serbian flatbread perfect for splitting and stuffing with ćevapi, made from a simple dough that puffs beautifully on a hot skillet and remains tender inside.

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Ingredients

  • 500g organic all-purpose flour, plus more for dusting
  • 7g (1 packet) active dry yeast
  • 1 tsp raw honey
  • 300ml warm water (not hot — around 38°C)
  • 1 tsp sea salt
  • 2 tbsp avocado oil, plus more for cooking

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What you'll need

Instructions

  1. Dissolve yeast and honey in warm water. Let sit for 5–10 minutes until foamy.
  2. Combine flour and salt in a large bowl. Pour in the yeast mixture and avocado oil. Mix until a shaggy dough forms, then knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest in a warm spot for 45–60 minutes until it doubles in size.
  4. Punch down the dough, then divide into 8 equal pieces. Shape each into a smooth ball and flatten with your palm into a disc about 1.5cm thick.
  5. Heat a dry cast-iron skillet or heavy pan over medium-high heat. Cook each lepinja for 3–4 minutes per side until puffed and dark golden spots form. They will balloon slightly — that's the pocket forming.
  6. Wrap the finished lepinja in a clean cloth to keep them soft. Split open while warm and fill with ćevapi, diced onion, and kajmak.

FAQ

Can I use another type of flour besides organic all-purpose flour?

Organic all-purpose flour is recommended for consistency, but you can substitute with other whole-grain or gluten-free flours if needed, ensuring they are Non-GMO and certified organic.

What temperature should the water be for mixing?

The water should be around 38°C (100°F) to activate the yeast without denaturing it. Using warmer or cooler water can affect the rising process of your dough.

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