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June 30, 2020 2 min read

Recipe for somun / lepinja :

lepinja somun serbian bread

Lepinja bread, also called lepinje or somun, specifically, in Bosnia and Herzegovina, is indeed the daily bread of the Balkans. It contains baker's yeast but also baking soda (or baking powder) which is supposed to aerate it and give it a lighter side. It is also known as lepinje za cevapi (flat bread for cevapi) because it is most often served with cevapi (mititei) sausages - grilled ground meat rolls with the raw ground onion folded inside.

It is baked in the oven. And, just like the pita, two layers separate during baking and its hollow centre forms a pocket. You can open it on one side and fill it to make a sandwich or cut it in half or even in four to make smaller sandwiches.

If the lepinja is baked in the oven, there are also two other kinds of breads baked in the Balkans, the mekike or skoro pa dijeltane, which are baked in a pan or on a hot stone. The lepinja has no specific origin. Its history is simply that of the bread. The word bread comes from the Latin panis which itself is divided into two parts, pa meaning "long" and nis meaning "to feed".


Prep Time15 min - Cook Time : 10 min - Total Time : 25 min
  • 1 kg of flour
  • 15 g dried baker's yeast (or 45 g fresh baker's yeast)
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • 300 ml milk, hot
  • 250 ml water, lukewarm
  • 2 teaspoons baking soda (or 1 bag of baking powder)

Instructions for Somun / Lepinja Recipe

  1. In the food processor bowl, combine all dry ingredients except salt (fresh crumbled yeast). Using the dough hook, knead at medium speed, gradually adding the milk, then the water.
  2. As soon as a dough forms, add the salt. Knead for 5 minutes at low speed and 3 minutes at medium speed until a slightly sticky dough is formed.
  3. Place the dough in a large container, cover and let it rest for 45 minutes in a warm place away from drafts, until it doubles in volume.
  4. On a floured work surface, de-gas the dough, then return it to the large container, cover and let it rest for another 45 minutes in a warm, draught-free place.
  5. Divide the dough into dough pieces weighing approximately 230 grams. On a floured work surface, de-gas each dough piece, form into balls and leave to rest for 10 minutes.
  6. Flatten each dough piece with the palm of your hand. If necessary, finish with a rolling pin to even out the dough, but do not press too hard. Make cuts in each loaf and place on a baking sheet covered with baking paper. Leave to rest for 20 minutes.
  7. Preheat the oven at 210˚C. Bake for 5 to 7 minutes. Turn down the thermostat at 150˚C and bake for 10 to 12 minutes.
  8. Remove from oven, wrap loaves with a cloth and let stand 10 minutes to soften crust.

lepinja cevapi serbian recipe