Last week we played around a little and mixed a bit of everything from the Mediterranean, including bread, cheese and olive oil, into a fusion eggs benedict. This time we’ll go with something a little more authentically Croatian, a Croatian flatbread.
This week’s snack is a simple and extra-flavorful homemade garlic and herb seasoned Croatian flatbread recipe. In Croatia, we call it lepinja. This flatbread is a great appetizer, snack or hors d’oeuvre for a party, and it’s a relatively quick recipe that can be ready in just under 45 minutes
The reason I chose dill for this recipe (it’s called kopar in Croatian) is because of how commonly it is grown in gardens in the old country. I fondly remember picking dill in the summers with my Baba on mornings where she would make fresh flatbread.
Garlic Dill Croatian Flatbread
- 1 x envelope or 2 1/4 teaspoon of active dry yeast
- 1 lukewarm cup of water
- 2 cups bread flour
- 1 tablespoon salt
- 4 tablespoons Selo Oils Croatian extra virgin olive oil
- 1/3 cup butter, softened (let it sit for a few minutes at room temperature)
- 2 tablespoons garlic powder
- 2 tablespoons chopped fresh dill
- In a small bowl or cup, sprinkle yeast over the lukewarm water and let sit for 5 minutes.
- In a larger bowl, pour in the water mixture, salt and olive oil. Beat with a sturdy wooden spoon until the dough is tough and hard to pull apart.
- On a floured surface, roll out your dough with a rolling pin until you’ve got the shape you like. The thinner the better.
- Preheat your oven to 350 degrees F.
- Place flatbread dough on baking sheet and cover evenly with butter. Then sprinkle with garlic power and chopped fresh dill.
- Use a pizza cutter to divide portions before baking.
- Bake for 20 minutes in your preheated oven until golden brown. Serve warm.
Flatbread is enjoyed all around the world because it’s an easy to make staple that takes few ingredients. It goes with absolutely everything. Croatians love their flatbread with dill, and a heaping of olive oil. You know, like the real stuff from my family farm.
If you LOVE real extra virgin olive oil as much as I do, consider purchasing some of my own hand-picked, first cold pressed, extra virgin liquid gold, direct from my family farm in Croatia.