LEPINJE (FLATBREAD) -English version

INGREDIENTS and INSTRUCTIONS:

INGREDIENTS:

YEAST DOUGH:
600 g all purpose flour
20 g fresh yeast or 7 g dry yeast
1 teaspoon sugar
180 ml lukewarm milk
180 ml lukewarm water
180 g yoghurt
1 teaspoon salt

INSTRUCTIONS:

YEAST DOUGH:

Knead a pliable dough from the listed ingredients:

Heat the milk to make it lukewarm.
Dissolve the yeast in 50 ml of lukewarm water with 1 teaspoon of sugar.
Put the flour in a bowl. Make a hole in the middle, where you pour the fermented yeast and the res tof water. Mix with a portion of the flour into a thick paste.
Add salt (be careful not to get in contact with the yeast mixture), lukewarm milk and yoghurt. Mix with electric mixer. Knead until the dough is completely smooth.

After kneading, round your dough into a ball. Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough to double in size in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time.

Turn on the fan oven to 300 ℃ (570 ℉) (or the highest possible T of the oven) together with the baking tray.

Dust the work surface with the flour and put the rised dough on it.
Divide the dough into 6 equal parts. They will be very soft and sticky.
Form each part into a ball and cover them with a plastic wrap, foil, or a towel.
Let the balls of the dough to double in size.
Then stretch each ball of the rised dough with your fingers into a 2 cm thick disk. DO NOT SQUEEZE TOO MUCH THE MIDDLE OF THE DOUGH, because the middle part of the loaf is the one that will rise and swell the most during baking.

In the meantime, the oven, including the baking tray, has already heated up.
We don't need to grease the baking tray, we don't even need to use a parchment paper, because the baking tray is very hot which will prevent any sticking.

Transfer the dough discs on to a heated baking tray.
When baking, the discs will swell in the middle.

Bake the buns in a fan oven at 250-300 ℃ (480-570 ℉) for 8 to 10 minutes or untill the surface of the buns is slightly brown.

Cover the baked buns with a cloth to keep them warm and soft.