Everyday meals

Lepinja (Macedonian round bread)

A round, flat bread with a soft crumb and a golden crust, traditionally baked on the hearth of a wood-fired oven. It's the everyday bread of Macedonian tables, torn by hand alongside slow-cooked dishes.

50 min
4 servings
Advanced
Budget-friendly
🇲🇰 North Macedonia

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Optional extras

1 Sesame seeds for topping

Nutrition facts

543 kcal per serving

Protein: 17.5 g
Carbohydrates: 88.4 g
of which sugars: 3 g
Fat: 11.4 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, mix the flour, yeast, sugar and salt.
Pour in the lukewarm water and 2 tablespoons of oil, then knead for 8 to 10 minutes until you have a soft, elastic dough.
Cover and let rest for 1 h 30 at room temperature, until doubled in size.
Divide the dough into 4 balls and flatten them with your palm into discs about 1 cm thick.
Place them on a tray dusted with semolina, cover and let rise another 20 minutes.
Preheat the oven to 240 °C with the tray inside.
Brush the breads with the remaining oil, poke the surface with your fingers and sprinkle with sesame if you like.
Bake for 20 to 25 minutes, until the top is well browned and the bread sounds hollow when you tap the bottom.