Lepinja (Balkan Flatbread for Cevapi)
Pillowy, chewy flatbreads that puff up in a hot oven, made for stuffing with cevapi, kebabs or grilled vegetables.
- Time1 hr 45
- LevelMedium
- Costabout £0.23 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 356kcal
- 62.5gcarbs
- 1.5gof which sugars
- 8.2gfat
- 2.3gsaturates
- 8.4gprotein
- 2.5gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a large bowl. Add the oil and warm water and bring together into a soft, slightly sticky dough.
- 2
Knead on a lightly floured surface for 10 minutes until smooth and stretchy. Put it in an oiled bowl, cover and leave somewhere warm for 1 hour until doubled.
60 min - 3
Put a heavy baking tray in the oven and heat it to 240°C (220°C fan).
- 4
Divide the dough into 6 balls. Roll or pat each into a round about 18 cm across and 1 cm thick. Cover with a cloth and rest for 15 minutes.
15 min - 5
Lay 2 or 3 breads on the hot tray and bake for 8 to 10 minutes, until puffed up and pale gold with a few darker freckles.
9 min - 6
Brush the hot breads with oil and wrap in a clean tea towel so they stay soft. Bake the rest in the same way.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
