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Serbian Flatbread (Lepinja)

Source and licence

"Serbian Flatbread (Lepinja)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Serbian_Flatbread_(Lepinja), revision 4523273), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Serbian_Flatbread_(Lepinja)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523273

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Serbia. Associated with Serbia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix sugar, salt, and yeast into a little warm milk. Let stand for a few minutes until foamy.
  2. Mix the yeast mixture into the flour.
  3. Add the warm water, and knead the dough until it doesn't stick to your fingers.
  4. Cover dough with a cloth, and put it in warm place (for instance near a heater) until doubled in size.
  5. Knead the dough again, and let rest until it doubles again.
  6. Knead it some more, and sprinkle with some flour.
  7. Put the dough in the greased pan in which you plan to bake it, spreading it out until it's about ½ inch thick. Let rest for about half an hour.
  8. Bake in a 400–420°F oven until golden an inserted toothpick comes out clean.