1 cup lukewarm water 3 Tsp dry yeast 1 Tsp salt ½ Tsp sugar Mix well, let it sit for approximately 10 minutes 1 cup lukewarm water 4 cups flour sifted Don’t knead, just bind in nice sticky dough Let it sit for approximately 45 minutes (covered with plastic wrap until doubled in size) A lot of flour on the surface, but still not kneading, just work it with fingertips, cut in 5 parts, form a ball with fingertips, pinch at the back to close air pockets inside the somun Let it sit for approximately 30 minutes (covered with kitchen towel) Put each of them on floured surface (a lot since sticky) and stretch it to nice round pita-bread without touching the middle part, just fingertips at the edge (while preheating the oven) Let it sit for approximately 10 minutes (covered with kitchen towel) Bake at 500-530 F (260-275 °C) Place in the oven for approximately 10 minutes, take it out, cover and let it sit for approximately 5 minutes
it's amazing i been following this recipe for weeks, amazing, amazing... i made thick bread and the style shown here depending on what you do many different outcomes, Ali stvarno hvala vam puno ovo me secja na NANU 1982 Kragujevac ufff to su bili lepi dani...
I tried many recipes for Somun but this one is by far the best. Probao sam mnoge recepte za somun al je ovaj daleko ispred svih. Ispali su savršeni. Hvala Irma. 👍
I am making this and cevapis for my grandmas birthday this Thursday but I work until 4:30 and will not arrive home until around 5. Is there a way I could make the dough beforehand? So it would be rising for a while? Or could I make it entirely the day before and then reheat it? It looks wonderful!!
Thanks a lot for your detailed instructions. Do you have to use a special flour (for example one that is extra finely ground) or can you use any ordinary wheat flour? Would this also work with rye flour?
Hi Irma... I have 2 Types of AP flour; one weighs 120gm per cup and the other weighs 150gm per cup. Can you tell me How much does your’s weigh. Thank You
@@marijablagojevic633 I would do a poolish of 12 hour 1 cup flour half cup water 1 tsp malt or honey and 1.5gr yeast let it ferment for 10h to 12h till almost collapsin that gives better flavor the longer the dough rest and the least yeast the better the flavor is
1 cup lukewarm water
3 Tsp dry yeast
1 Tsp salt
½ Tsp sugar
Mix well, let it sit for approximately 10 minutes
1 cup lukewarm water
4 cups flour sifted
Don’t knead, just bind in nice sticky dough
Let it sit for approximately 45 minutes (covered with plastic wrap until doubled in size)
A lot of flour on the surface, but still not kneading, just work it with fingertips, cut in 5 parts, form a ball with fingertips, pinch at the back to close air pockets inside the somun
Let it sit for approximately 30 minutes (covered with kitchen towel)
Put each of them on floured surface (a lot since sticky) and stretch it to nice round pita-bread without touching the middle part, just fingertips at the edge (while preheating the oven)
Let it sit for approximately 10 minutes (covered with kitchen towel)
Bake at 500-530 F (260-275 °C)
Place in the oven for approximately 10 minutes, take it out, cover and let it sit for approximately 5 minutes
Thank you so very much for this written version! I’ve missed lepinje so much.
Sifted flour? I didn't sift mine.
So happy to be getting Bosnian recipes in English 😍 Everything looks delicious!
it's amazing i been following this recipe for weeks, amazing, amazing... i made thick bread and the style shown here depending on what you do many different outcomes, Ali stvarno hvala vam puno ovo me secja na NANU 1982 Kragujevac ufff to su bili lepi dani...
This is perfect with any meal!! Definitely gonna try to make these!!🤞🤞
Bravooooo! Sacuvala sam recept i pravim ih😍
Delicious 😋- Thank you for making this 🙏
thank you for sharing your knowledge and recipe! I'm going to make those to put pljeskavice in between :)
I tried many recipes for Somun but this one is by far the best. Probao sam mnoge recepte za somun al je ovaj daleko ispred svih. Ispali su savršeni. Hvala Irma. 👍
Excited to try this recipe Billings, MT
Dobro izgleda Irma :)
I love them.
super well done .... merak !!
Thank you!
great ..would you write down concrete recipe? really helpful.thx a lot Aleksandra
Beograd, lajk od baka Dudine kuhinje ❤️ i meni lajk ❤️❤️❤️
Cevapi ,Kajmak, Ajvar yummy 🤤
I am making this and cevapis for my grandmas birthday this Thursday but I work until 4:30 and will not arrive home until around 5. Is there a way I could make the dough beforehand? So it would be rising for a while? Or could I make it entirely the day before and then reheat it? It looks wonderful!!
mmmmmmm yami
Love it
How many pieces did you normally get? If all not fit to go in the oven in one shot, is it okay to leave covered the remaining dough in the meantime?
Thank you for this great recipe. i want to do this one, so over all there are 5 cups of flour?
Yes, correct :)
Im confused. The video states 4 cups of flour. Is it 4 or 5 cups?
Can you use active dry yeast packets? if so how many?
You need three tsp and one packet has about 2 1/4 tsp so you’ll need two packets 😄
Another recipe I found uses milk instead of water. Is that okay or just use strictly water?
I've tried with milk as well. I prefer water because of the texture. I find with milk they are dense/dry.
Thanks a lot for your detailed instructions. Do you have to use a special flour (for example one that is extra finely ground) or can you use any ordinary wheat flour? Would this also work with rye flour?
Hello! Thanks so much for commenting! I use just regular all purpose flour ( Ceresota to be exact) but I think bread flour would also do wonders!
@@IrmasSofra Thanks a lot and 'Srecna nova godine'
@@clemenseder4090 i vama!
Hi Irma... I have 2 Types of AP flour; one weighs 120gm per cup and the other weighs 150gm per cup. Can you tell me How much does your’s weigh.
Thank You
the website says 120gm per cup :)
Od koliko ml je salica?
Can you make this into one large loaf?
If so how long would you bake it for?
I personally have never made a large loaf so I cannot say how long to bake it for
yes,it's called ciabatta
For how long do you cook them for ??
Back until they are golden brown ☺️ and fully cooked. It goes by fast roughly 7-8 minutes at 500f
will these be fresh after a 6 hour rest?
Yep, they’d be fine
It has to much yeast your dough is overproven a good dough it should never have veens like that but for amateur is ok
how much would be good for 2 cups of flour? 10 grams?
@@marijablagojevic633 I would do a poolish of 12 hour 1 cup flour half cup water 1 tsp malt or honey and 1.5gr yeast let it ferment for 10h to 12h till almost collapsin that gives better flavor the longer the dough rest and the least yeast the better the flavor is
@@bledisaliko hm, makes sense, I make my bread similar to this (over night rest). Thank you!!!
All got was hard rocks from this. Wasted money and ingredients bezveze!
then u did it wrong