For the lepinje, place the flour on a work surface and make a well in the center. Crumble in the yeast, add olive oil and milk. Now add sugar and salt. Knead into a smooth, not too firm dough and let it rest, covered. If the dough is too firm, add a little water (max. 6 tablespoons). Let the bread dough rise covered in a warm place for 40 minutes.
Dust the work board with flour and roll out the dough thinly. Cut out circles with a cookie cutter or large glass (Ø about 8 cm). Cut a long slit in each circle, but do not cut all the way through. Cover with a cloth and let rise again for about 30 minutes.
Heat plenty of oil or clarified butter in a pan and bake the lepinje until golden brown on both sides.
Preparation Tip:
Lepinje are a fantastic side dish for grilled food. Especially with cevapcici, lamb on the spit or pljeskavica fits this delicious Croatian bread.