Friday, March 5, 2010

Flat Bread (Lepinya)

Lepinya (Flat Bread)


1 kg (6 1/2 cups) white flour (I recommend high gluten flour)

750 ml warm water (3 1/4 cup)

1 tablespoon dry yeast

1 tablespoon salt

1 teaspoon sugar

You will need another 150 ml (2/3 cup) water and 1 teaspoon of flour for coating the bread before baking it.


     Dissolve the yeast and the sugar in warm water and let it rise (for about 10-15 minutes). Put the flour in a big bowl for kneading, add the salt and the raised yeast. Knead a soft dough. Cover it with plastic foil leave again in a warm place to rise until it's doubled. Kneed it and let it rise again. After the second raising divide it on 8 equal parts, shape them into balls and place it on floured surface. Cover them with clean kitchen towel and leave them to rise again for 15-20 minutes. Then, take the balls, one at a time and shape them into a flat breads. You should make a flat pieces of dough with size of dessert plate (about 7-9 " diameter) and thickness about 1/2". Place your formed flat breads on well floured surface, cover and leave them to rise again this time for about 45 - 60 minutes. When they are doubled in volume, heat the oven along with the empty baking tray (or trays) to 350 F. Spread over each bread with a mixture of water and flour and place them over the hot tray. Bake them until they are nice golden color . Once baked, wrap them in a clean kitchen towel and live them for about 30 minutes. 
     I'm recommending you to eat them while are still warm, but even on the the next day, they are more than wonderful!

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