1
Activate the YeastIn a small bowl, combine warm water, sugar, and yeast. Stir gently and let stand for 5-10 minutes until frothy. If using instant yeast, add directly to flour.
2
Make the DoughCombine flour and salt in a large bowl. Add yeast mixture, oil, and yogurt. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
3
First RisePlace in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
4
Divide and ShapePunch down the risen dough and divide into 8 equal pieces (about 100g each). Flatten each into a disc about 15 cm wide and 1.5 cm thick. Place on parchment-lined baking sheets.
5
Second RiseCover loosely and let rest for 20-30 minutes. Preheat oven to 230C/450F with a baking stone or upturned baking tray inside.
6
Dimple and BrushMake dimples all over the surface with your fingertips. Mix 2 tbsp warm water with 0.5 tsp salt and brush over the tops of each bread.
7
BakeSlide lepinja onto the hot baking stone. Bake for 10-13 minutes until golden brown. They should feel light when tapped on the bottom.
8
Wrap and ServeTransfer to a wire rack and immediately wrap loosely in a clean cloth to keep the crust soft as they cool. Serve warm within 30 minutes of baking.