Lepinja is Bosnia's puffed griddle flatbread, hand-stretched and baked over high heat, a technique that takes real skill to get right. It is torn open while hot and stuffed generously with clotted cream.
Dissolve the fresh yeast in the lukewarm water with the sugar and let it foam for 10 minutes. Add the salt and olive oil to the flour, then knead in the yeast mixture to form a soft, elastic dough. Cover and let it rise in a warm spot for 60 minutes.
Divide the risen dough into 4 pieces, shape into balls, cover and rest for a further 15 minutes.
On a floured surface, press each piece from the centre outward with your fingertips into a 1.5 cm thick round; do not use a rolling pin or you will knock the air out and it will not puff.
On a very hot griddle, bake each side for 6-7 minutes until the centre puffs up and the base is spotted golden. While still hot, tear open the centre and stuff generously with clotted cream.
Do not overwork the dough, or the bread will turn tough and fail to puff properly. The griddle must be very hot, or the bread will dry out before it has a chance to rise. Allergens: contains gluten (wheat flour), milk and dairy (clotted cream).
If you cannot find clotted cream, thick double cream is a workable substitute; the flavour is lighter but it still melts nicely inside the hot bread.
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