Lepinja (Balkan Flatbread)
allrecipes.com · 2020 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: warm milk.
Against 5,130 pizza recipes
Flatbread style, 89% hydration: wetter than 92% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
292g
Liquid, as water
259g
Hydration
88.8%
Salt
2.1%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
714g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- yeast1 package active dry yeast142g
- dairy doughwarm milk2 tbsp · 25g
- waterwarm water1 cup · 237g
- sugarwhite sugar1 tbsp · 12.5g
- flourall-purpose flour2 1/3 cup · 292g
- saltsalt1 tsp · 6g
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