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Bread big all over the Balkans. Here in Croatia, lepinja bread is usually used for housing ćevapčići. But, as somun is slightly softer and more aromatic than lepinja, I’d choose somun over lepinja when given the chance any day.
Here is how to make somun at home. This recipe is ideal for your home oven.
Ingredients
- 1 kg pastry flour. This flour is also known as type 405, 00, or type 45, it has 9% protein. (9 cups)
- 4 tablespoons salt
- 300 ml of milk (1 1/4 cups)
- 300 ml of water (1 1/4 cups)
- 14 grams dry yeast (2 packets)
- 10 tablespoons of creamy yogurt
- Black cumin or sesame seeds for sprinkling (optional)
Instructions
- Warm the milk (lukewarm not boiling), stir in the yeast, and let the mixture activate (usually…