Lapinja

Lapinja is a type of baked flatbread that is traditionally made in the Balkans, particularly in Bosnia and Herzegovina and parts of Croatia. It is often described as a rustic, unleavened bread, though some variations may include a small amount of yeast or leavening agent. The dough is typically made from flour, water, salt, and sometimes a little oil or lard.

Lapinja is usually cooked on a hot surface, such as a stovetop griddle or a baking stone in an oven, giving it a slightly charred or crispy texture. Its appearance can vary, but it is often round or oval in shape and relatively thin. The flavor is simple and wholesome, making it a versatile accompaniment to various dishes.

Historically, lapinja was a staple food, especially in rural areas, due to its simple ingredients and ease of preparation. It could be eaten on its own, used to scoop up stews and sauces, or served alongside grilled meats and vegetables. While more modern bread varieties are common today, lapinja remains a popular and cherished part of traditional Balkan cuisine, often prepared in homes for its comforting and authentic taste. Variations in recipes exist from region to region and even from family to family, reflecting the adaptability of this humble bread.