The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosnian white bread

Kmarie's picture

Bosnian white bread

We have a lot of Bosnian immigrants moving in our area. All the grocery stores carry their bread. It's the best bread I ever ate. The crust is very chewy and crisp sor of like Baquette's yet the inside is a very fluffy soft texture. It can have some holes in it. Does anybody have any idea how to make this bread. By the way it is a white bread, and sometimes one can buy it in a whole wheat white bread. I do prefer white though.

jstreed1476's picture

There are a ton of Bosnians in our area (Waterloo IA), as well, and lots of people like their bread. I think the texture's the main, thing--in my experience, the taste is a bit flat. Not bad, but just lacking real depth of flavor. I've thought about just asking some of them to talk to me about it, since they're usually pretty agreeable when asked about their foods and culture.

Now, if I can get an old Bosnian grandmother to show me her secret burek recipe, I'd be the happiest food geek in northeast Iowa.

weavershouse's picture

I watched the TV show Diners, Drive-ins and Dives where they went to a Bosnian Restaurant in Houston, Texas. They served a Bosnian flat bread with everything. The restaurant owner said it was the old family recipe. It was shaped like a pita but was not hollow inside but chewy and soft. It looked delicious so I spent some time online trying to find a recipe. In one place it said the bread had to be made with baking powder to be the real thing. I finally found a recipe that I'm going to try. I'll post it here, just as it is written, if anyone is interested. Let me know if you try it.




750g    Bakers Flour

250g    Corn Flour

20g      Salt

30g      Compressed Yeast

5g        Double Action Baking Powder

700ml   Water

100ml   Canola Oil



1. All in one method. Bring to a smooth batter

2. Sit on the bench for one hour

3. Divide into 90g dough pieces

4. Round and sit for 30 minutes

5. Flatten out and elongate dough pieces to form an oval shape

6. Bake @ 200 degrees on the sole of the oven

7.Lapinja is ready when it is golden brown in colour


That's it. I don't know what "sole of the oven" means...does anyone?

If anyone tries it I hope you post it.



jennyloh's picture

It probably means lower rack of the oven?

mtnbearwv's picture

I just made this recipe EXACTLY to the gram.  I used Masa flour (corn flour) that I got at the local grocery store.  It is in the Mexican section.  This is absolutely aweseome!! I used a pizza stone on the lowest rack of the oven.  Also, you need to let it cool for at least 1 hour on a cooling rack.  30 min if you can't wait ;)  Thank you so much.

copyu's picture

...of the oven. (I doubt that traditional ovens in Bosnia would have had 'racks'. But 'lowest rack' is the nearest we can get, I guess!)

I'm wondering what 'corn flour' means, though...??? It could be corn starch, corn meal, corn grits/polenta...a bit vague. I'll search and get back if I find anything helpful.



copyu's picture

VERY popular throughout the Balkans. Some people claim that they're just Turkish 'pide' (which, they stress, are not like Greek 'pita'.)

No mention was made of any 'corn flour' in the recipes I found. Maybe these links will help...




Kmarie's picture

I'm so new at this. I really never blog so I don't know how to thank any of you that answered my questions personally. Thank you everybody and I appreciate your help.

Song Of The Baker's picture
Song Of The Baker

I'm of Serbian decent.  We shared the same breads as Bosnians.  Former Yugoslavia consisted of Serbia, Croatia, Bosnia, Slovenia, Macedonia, and Montenegro - all of which shared a lot of the similar language and cuisine.  Another bread you may be referring to is Pogaca.  Similar to Lepinja but not a flat bread.


dabrownman's picture

I found online for Pogaca (Serbian Farmer's Flat Bread.  I suppose it could be baked as a loaf of some kond too.



 1/4 C Fat – Lard is best

2 poundsplain flour


2/3 of a yeast cake

1 1/3 C water


 Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix. Knead well, occasionally sprinkling the dough with the remaining flour.

 Dough must be neither stiff nor soft. Roll the dough out into the size and shape of a round baking dish. oil or grease and flour the baking dish and place the dough in it. Cover. Let it rise for 15 minutes. Prick with fork, starting1 inch from the edge and making circles spaced1 inch from another.

 If desired, brush with egg yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set the oven on moderate. Serve Pogaca cut into a long narrow strip.

Pogaca is often served hot as an appetizer instead of bread. Hot pogaca filled with sour cream is considered a particularly delicious specialty.

Turks also add some sugar to the mix, roll them into balls and stuff them with cheeses and herbs.