Lepinja

Method

Mix flour, salt and yeast in a large bowl, then add warm water and olive oil, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 90 minutes until doubled in size. Divide dough into 8 equal portions and shape into oval rolls, placing them on a lined baking tray spaced well apart. Cover and prove for 45 minutes until puffy. Brush generously with melted butter and bake in a preheated 220°C oven for 18-22 minutes until golden brown with a crisp exterior. Cool on a wire rack and serve warm, optionally splitting and filling with cured meats, cheese or kajmak as is traditional.