A high-protein, high-fat, low-carb lunch for one is created by topping chicken breasts with traditional baked potato ingredients. For weeknights that are busy, try this quick meal. It cooks in a single pan, making cleanup simple.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons warm milk (110 to 115 degrees F)
- 1 cup warm water (110 to 115 degrees F)
- 1 tablespoon white sugar
- 2 ⅓ cups all-purpose flour
- 1 teaspoon salt
Instructions
- Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
- Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate, or ‘punch down,’ the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
- Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 196 mg |
| Sugars | 1 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Vesna Gaddy— I don’t know what part of Croatia you are from but in Slavonia it is always a mix of pork and beef, to say never is wrong I’m sorry to say
To the reviewer who didn’t like this bread due to it not having much flavour, that is the point. This bread goes really well with BBQ meat and will absorb the oil from the grill. That’s how it’s meant to be made. You have to make sure to make the rise warm and also anaerobic. Yeast will grow differently when done with access to air, and when sealed so that it is forced to use up the air inside the dough. The first rise should be done with a kitchen cloth on top of the dough dish and somewhere warm – ideally in temperature resembling a hot car. So 40 degrees Celsius or so, which you can achieve by putting the bowl in for a nap by covering it with a few blankets. After an hour, do the French turn method – grab, lift, and fold over, turn 90 degrees, and again until you’ve done it 4 times ie one full circle. Then, seal it with plastic wrap or place in a sealed jar or plastic bin. Place somewhere warm. Then do this one more time. First rise is aerobic, other two anaerobic. And oil the dough after you make it, it should be covered in oil after the kneading before first rise.
Very good, I made it a 1/4” rather than the 1/2” suggested. I tested out baking and grilling. I preferred the grilling method. That way the pliability and softness could be better managed. Just like home made torts on the griddle.
Awesome recipe! I used bread flour in place of AP flour and it came out great. I did lightly brush the tops of the pita rounds with olive oil before baking. I might add a pinch more salt and maybe some savory herbs next time to punch up the flavor for my personal taste – but overall a really good recipe that I will definitely use over and over again. Thank you!
I followed the recipe using 00 Italian Flour the first time and it came out superb. Crusty on outside and soft inside. Flavor was very good. The second time I used bread flour . The bread came out soft outside and fluffy inside, also good. But I preferred the 00 flour.
Cooked it on the pellet grill on the “high” setting, came out great after about 20 minutes.
It didn’t rise as much as I thought it would after 2 hours and it had to add quite a bit of extra flour when kneading. I had a Serbian Friend try it and he said that it was good. Quite a lot of work goes in, but the end result was worth it.
This is exactly the style of bread I was looking for! It was easy and delicious. Our local bakery made it every Sunday with or without salt (on top) Great with soup.
always the favorite, love my Serbian roots.
Delicious with lentil vegetable curried stew and steamed cauliflower. Subbed some white whole wheat in. I will make it again!
This was my first attempt at a flatbread… Ever! It was super easy and super good! We used it as bread for our cheesesteaks and it was amazing! This will surely be a family favorite!
It wasn’t bad by any means; it just had literally ZERO flavor.
Added a bit of black pepper to the flour before mixing, then felt ballsy and topped half of the loaf with shredded sharp cheddar and onion powder. The dough misbehaved a bit as I went to bake it, but it turned out just fine. Ate it plain, and both halves were delicious in their own way. Will definitely be making this again.
really delicious bread with a good yeasty flavor. We made the cevapcici recipe and ate them together with cucumber yogurt and sliced tomatoes and onions. Great meal.
This bread is so great. My mom is serbian, and it brings me back to when I was a child helping her in the kitchen.
MMmmm, I am typing this with my mouthful of bread. Really delicious. Makes a nice chewy crust. I did find I needed more flour before the first rise to get the dough to clear the sides of the bowl. No biggie. This would be great with some herbs kneaded in or some kosher salt on top as well.
We have been out of work for a while, and I make this nearly every week – out back on the grill in summer (between 1 and 4 min per side, depending on how hot the grill is) and in the oven (broiling at 500+ nearly as briefly) in winter. I roll it a little flatter -1/4 inch and it makes the most amazing, magazine photo-worthy pizzas, wraps, pita sandwiches etc. and I look amazing instead of poor!
I am Croatian, and this is peaty much same recipe my grandmother use to make, but like your frien she never mesured anything. Hope where you live there are Croatian food stores, because here in Canada they carry seasonigs for chevapi and recipe is on the back. It’s for 2 1/3 lb of pork or beef, sometimes I mix both kinds together add 1egg, some 1/2 and 1/2 cream, 1/4 cup of Italian seasoned bread crumbs and mix it all together by hand by kneading it gently until it forms a not to firm ball. Let it reast for about 1h in a fridge, take it out and take a handfull of mixture and form littel sausage roll, continue till all mixture is used up, BBQ. If you can’t get seasoning mix; buy fine garlic powder, sea salt and finely ground black pepper and mix it, aproximatly 1/3 of each. Use 1 oz of mix for as above. Good luck.
Let me start with saying I’ve never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditional “bread” served with chevapcici, which is a minced sheep meat or beef meat (never pork) and it’s origin is in Bosnia. Submitter has the ingredients right and has described the making process very well. However, you need to preheat your oven to as high as it will go prior to putting lepinja’s in. Also, separate dough into flat rounds. You can make a ball and flatten it… Very hot oven will make the lepinja “split” and puff in the middle, making it easy to cut it open.
I’m so glad I found your recipe – my Serbian husband loves it! The only question I have is how much you let the yeast further develop once you mix the milk/yeast with the water/sugar? I let the milk/yeast sit for 5 min until foamy, then mixed in the water/sugar and pretty quickly combined that with the dry ingredients. Do you let it sit a while before combining it all?
very goood, and similar to baking bread.