Somun

Somun is a type of soft, leavened flatbread in the cuisines of the Balkans, most closely associated with Bosnia and Herzegovina. It is commonly eaten as a staple accompaniment to grilled meats such as ćevapi and pljeskavica, and is also used to make sandwiches with fillings like grilled meat, onions, kajmak, and ajvar. The name is commonly linked to Turkish somun, reflecting historical Ottoman influence in the region.

Preparation and characteristics: The dough is usually made from wheat flour, water, yeast, and salt, sometimes with milk or yogurt for tenderness. After kneading, the dough is allowed to rise, then shaped into an elongated loaf or oval and baked in a hot oven. Somun has a pale crust with a soft, airy crumb, and a mild, bread-like flavor. It is typically sold fresh daily and kept warm on bakery shelves.

Regional use and serving: In Bosnian streets and homes, somun is often split open lengthwise to form a pocket for cevapi, onions, and condiments. In restaurants and markets, it may accompany other grilled dishes. Variants exist across Bosnia, Serbia, and neighboring countries, sometimes including sesame or sesame-topped crusts.

Cultural context: Somun is considered a staple of traditional Bosnian fast food and street food culture, emblematic of casual dining and the social act of sharing grilled meat with bread.