Somuni 2.0

Instructions Link to heading

Wake up the yeast Link to heading

1. Crumble the fresh yeast into a small bowl.
2. Add the sugar and a few spoonfuls of the lukewarm milk.
3. Whisk gently and let it sit for 5–10 minutes, until frothy and active.

Mix and rest Link to heading

1. Add the flour to a large mixing bowl.
2. Pour in the activated yeast starter, the remaining lukewarm milk, and the lukewarm water.
3. Mix with a wooden spoon or by hand just until all the flour has absorbed the liquid and no dry patches remain.
4. Do not knead yet.
5. Cover the bowl and let the dough rest undisturbed for 6–7 minutes.

Add salt and knead Link to heading

1. Sprinkle the salt over the dough.
2. Add a tiny splash of water to help the salt dissolve.
3. Knead thoroughly until the dough becomes smooth, elastic, and still distinctly sticky.
4. Do not be tempted to add too much extra flour, the stickiness helps create the airy interior.
5. Cover the bowl with a damp cloth and let the dough rise for 1 to 1.5 hours, until doubled in size.

Portion the dough Link to heading

1. Gently turn the proofed dough onto a floured surface.
2. Divide it into portions of about 150–160 g each.
3. Shape each portion into a smooth dough ball.
4. Place the dough balls on a board and cover them with a tea towel while the oven preheats.

Shape and preheat Link to heading

1. Preheat the oven to its maximum temperature, ideally 250–300 °C.
2. Place a small oven-safe cup of water on the bottom of the oven to create steam.
3. Flip a large baking tray upside down and heat it in the oven.
4. Gently flatten each dough ball with your hands or a rolling pin into a thin, even round, about 20 cm in diameter.
5. Use the edge of a plastic dough scraper or a knife to lightly press a checkerboard pattern into the surface.

Flash bake Link to heading

1. Carefully place the shaped dough onto the back of the very hot tray.
2. Bake for 6–9 minutes, depending on how hot your oven gets.
3. Watch closely. The intense heat and steam should make the dough puff up quickly, creating the classic pocket, or džep.
4. Remove the somuni as soon as the tops turn mottled golden brown.

Rest and glaze Link to heading

1. Immediately transfer the hot somuni into a clean kitchen towel.
2. Wrap them tightly and let them rest for about 10 minutes.
3. The trapped steam softens the crust and gives them their pillow-soft texture.
4. If using, brush or spoon the garlic, parsley, and olive oil glaze over the tops after resting.

Notes Link to heading

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For version 2.0, I stripped away the yogurt and went back to the basics: water, milk, fresh yeast, and Sarajevo flour.

Here you can find the recipe with yogurt, which is also delicious: Bosnian Lepinje / Somuni.

I managed to get my hands on Klas Sarajevo Tip 500 flour. For this kind of flatbread, a lower ash flour is usually preferred, ideally Tip 400, but the Tip 500 still worked very nicely.

The real secret to the famous center pocket, or džep, is intense heat and a quick burst of steam at the beginning of the bake.

The garlic, parsley, and olive oil glaze is not traditional, but it is very good.

Vesela kuharija 😋👌