Lepinja is a fluffy Bosnian flatbread cooked on a griddle. The yeasted dough is shaped by hand and cooked over high heat, a technique that takes practice. The warm bread is split open and filled generously with kaymak before serving.
Dissolve the fresh yeast and sugar in warm water, then let it foam for 10 minutes. Add the salt and olive oil to the flour, then knead in the yeast mixture to make a soft, elastic dough. Cover and let rise in a warm place for 60 minutes.
Divide the risen dough into 4 pieces and shape them into balls. Cover and let rest for another 15 minutes.
On a floured counter, press each piece with your fingertips from the center outward to shape it into a round, 1.5-centimeter-thick flatbread. Do not use a rolling pin, or the dough may lose its air and fail to puff.
Cook the flatbreads on a very hot griddle for 6 to 7 minutes per side, until the centers puff and the undersides are mottled golden brown. While still hot, split them open and fill generously with kaymak.
Do not overknead the dough, or the flatbread may turn tough and fail to rise properly. The griddle must be very hot, or the bread may dry out before it puffs. Allergen: contains gluten (wheat flour) and dairy (kaymak).
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