Lepinja (Serbian, Bosnian, Croatian, Balkan flatbread)
My husband is from Croatia and this weekend we are having a housewarming party and we'll be serving cevapcici which is traditionall served in a flatbread with raw onions and kajmak (a homemade cream cheese, which I can't make traditionally, but there are a couple of 'cheats' out there).
That flatbread is called Lepinja. It's a triple risen dough which acts like a pita in that it splits open, but looks more like a puffy naan. I did a search on The Fresh Loaf and saw some discussion on it, but not any mention of anyone actually making. I know I've eaten it at a Bosnian cafe and in Croatia on our trips, but it's fuzzy for me. My mother in law who lives with us, doesn't really cook and really doesn't know breads, so I'll just have to hope I pick a recipe that comes close so that I don't get (as I often do), "This is close, but..." I know part of the reason it can't be replicated so easily is that European flours are different than American flours. Is it best to go with a bread flour or an all-purpose flour? Anyone know?
Here's a good picture of the sandwich we are going for:
Thanks for any help, if someone can!