{"id":3780,"date":"2026-07-25T18:03:17","date_gmt":"2026-07-25T18:03:17","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/lepinje-croate\/"},"modified":"2026-07-25T18:03:17","modified_gmt":"2026-07-25T18:03:17","slug":"lepinje-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/lepinje-croate\/","title":{"rendered":"Lepinje croate"},"content":{"rendered":"\n<style>\n#recipe-it-croatian-lepinje-flatbread-rolls{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  padding:52px 24px 60px;\n  box-sizing:border-box;\n  content-visibility:auto;\n  contain-intrinsic-size: 4300px;\n  line-height:1.65;\n  font-size:16px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls *,#recipe-it-croatian-lepinje-flatbread-rolls *::before,#recipe-it-croatian-lepinje-flatbread-rolls *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-it-croatian-lepinje-flatbread-rolls a{color:var(--gj-amber-2)}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-eyebrow{\n  display:flex;align-items:center;gap:12px;\n  font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;\n  color:var(--gj-slate);margin-bottom:16px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-h1{\n  font-size:clamp(32px,4.6vw,48px);\n  font-weight:300;line-height:1.08;letter-spacing:-.015em;\n  margin-bottom:16px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-h1 b{font-weight:600}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-h1 .gj-serif{color:var(--gj-amber);letter-spacing:0;font-size:.92em}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-sub{\n  font-size:17px;color:var(--gj-ink-2);margin-bottom:26px;\n}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts{margin-bottom:36px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-top{\n  display:flex;flex-wrap:wrap;justify-content:center;align-items:center;\n  gap:6px 14px;padding:0 0 20px;font-size:14.5px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-top span{white-space:nowrap}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-top i{font-style:normal;color:var(--gj-ink-2)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-top b{font-weight:600;color:var(--gj-ink)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-top .gj-sep{color:var(--gj-line-2)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-fact{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);\n  padding:20px 12px;display:flex;flex-direction:column;align-items:center;gap:7px;text-align:center;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-fact-ic{color:var(--gj-slate);line-height:0}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-fact-ic svg{width:26px;height:26px;display:block}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-fact-l{font-size:14px;font-weight:600;color:var(--gj-ink)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-fact-v{font-size:14px;color:var(--gj-ink-2)}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-hero{border-radius:var(--gj-r);overflow:hidden;margin-bottom:8px;background:var(--gj-amber-soft)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-sec h3{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-intro{margin-bottom:46px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-intro p:last-child{margin-bottom:0}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-intro p:first-of-type::first-letter{\n  font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;\n  color:var(--gj-amber);float:left;padding:5px 11px 0 0;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-pull{\n  border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;\n  font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate);\n}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail{\n  background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:26px 30px 28px;margin-bottom:46px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-t{\n  font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:#C9A55C;margin-bottom:20px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-track::before{\n  content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22);\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop{position:relative;padding-top:20px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop::before{\n  content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-wrap{margin-bottom:46px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group h4{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group ul{list-style:none}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group li b{font-weight:600}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-note b{font-weight:600}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-stage:first-of-type{margin-top:0}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-steps{list-style:none}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-steps>li{\n  counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;\n  align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-steps>li::before{\n  content:counter(gj-n);\n  font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);\n  line-height:1;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-steps>li>div{}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-prose{margin-bottom:46px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-prose h4{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-prose h4::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-prose h4:first-of-type{margin-top:0}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-prose p{font-size:14.5px;color:#2C2E30}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri{margin-bottom:46px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row dt{\n  font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;\n  color:var(--gj-ink-2);margin-bottom:2px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-close{\n  background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:30px 30px;display:grid;gap:8px;\n}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-it-croatian-lepinje-flatbread-rolls .gj-close p{font-size:14px;color:#C5C1B6}\n\n@media (min-width:760px){\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row div:last-child{border-right:none}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-it-croatian-lepinje-flatbread-rolls{padding:64px 32px 72px}\n  \n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-intro{columns:2;column-gap:56px}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-pull{break-inside:avoid}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-prose{columns:2;column-gap:56px}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-prose .gj-sec{column-span:all}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-prose h4{break-after:avoid}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-it-croatian-lepinje-flatbread-rolls{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-hero,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-cap,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-eyebrow i{display:none}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-eyebrow{color:#000}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-h1 .gj-serif,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-sec .gj-serif,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-steps>li::before,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-sec::after,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-stage::after,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-prose h4::before{background:#999}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-stage,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-step-x .gj-cue{color:#000}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-t,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop b,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-close .gj-serif{color:#000}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop span,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-sum,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-close p{color:#222}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-sum{border-top-color:#ccc}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-track::before{background:#999}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-ing-group,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-steps>li,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-rail,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-close,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-nutri-row,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-fact{break-inside:avoid}\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-sec h3,\n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-stage{break-after:avoid}\n  \n  #recipe-it-croatian-lepinje-flatbread-rolls .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-it-croatian-lepinje-flatbread-rolls\" lang=\"it\">\n\n  <p class=\"gj-eyebrow\">Cucina croata <i>\u00b7<\/i> Pane piatto <i>\u00b7<\/i> Ricetta<\/p>\n\n  <h2 class=\"gj-h1\"><b>Lepinje croate<\/b> soffici e alveolate, <span class=\"gj-serif\">cotte ad alta temperatura<\/span><\/h2>\n\n  <p class=\"gj-sub\">Lepinje rotonde con impasto morbido e ben lievitato, modellate senza sgonfiare la mollica e cotte rapidamente per ottenere una crosta sottile.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Portata:<\/i> <b>Pane<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Cucina:<\/i> <b>Croata<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficolt\u00e0:<\/i> <b>Media<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Tempo totale:<\/i> <b>2 ore e 10 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Resa<\/span>\n        <span class=\"gj-fact-v\">6 lepinje<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Preparazione<\/span>\n        <span class=\"gj-fact-v\">25 min<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Cottura<\/span>\n        <span class=\"gj-fact-v\">18 min<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Calorie<\/span>\n        <span class=\"gj-fact-v\">\u2248 425 kcal<\/span>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Lepinje-Flatbread-Rolls-3.webp\" alt=\"Cestino rustico con tre lepinje croate rotonde, una spezzata che mostra grandi alveoli e una crosta sottile dorata\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">La base rovente provoca una rapida espansione; le impronte superficiali regolano il gonfiore senza schiacciare l\u2019impasto.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h3>Il pane rotondo che deve restare leggero tra le mani<\/h3><\/div>\n  <div class=\"gj-intro\">\n    <p>Le lepinje sono pani piatti lievitati diffusi in pi\u00f9 cucine balcaniche, compresa quella croata, dove accompagnano carni alla griglia, \u0107evapi, pljeskavica e pasti informali. La lepinja pu\u00f2 essere chiamata anche somun in contesti vicini, con differenze locali nella forma, nel disegno e nella composizione. La versione proposta produce dischi rotondi, spessi ma non pesanti, con crosta sottile e una mollica piena di cavit\u00e0 irregolari. Non deve assomigliare n\u00e9 a una pita asciutta n\u00e9 a un panino compatto. Quando viene aperta, la struttura interna resta elastica e pronta ad assorbire succhi senza disfarsi.<\/p>\n    <p class=\"gj-pull\">La farina aggiunta per domare l\u2019impasto toglie gli alveoli che la ricetta cerca di creare.<\/p>\n    <p>L\u2019impasto contiene farina forte, acqua, una piccola quantit\u00e0 di latte, lievito, zucchero, sale e olio. L\u2019idratazione \u00e8 alta, quindi la massa appare inizialmente appiccicosa. Aggiungere farina fino a renderla rigida cancellerebbe proprio la mollica aperta cercata. La lavorazione procede con pieghe e riposi: il glutine si organizza mentre l\u2019acqua viene assorbita, senza una lunga impastatura aggressiva. Dopo alcuni minuti, la superficie diventa pi\u00f9 liscia e la massa si stacca dalla ciotola pur restando morbida.<\/p>\n    <p>La prima lievitazione porta l\u2019impasto a circa il doppio del volume. La temperatura ideale dell\u2019ambiente \u00e8 moderata, tra 24 e 26 \u00b0C; un luogo molto caldo accelera il gas ma indebolisce la struttura e rende le porzioni difficili da spostare. Al termine, l\u2019impasto viene rovesciato su un piano ben infarinato e diviso con un tarocco. Ogni pezzo viene raccolto sotto di s\u00e9 con pochi movimenti, senza spremere l\u2019aria. Dopo un breve riposo, i dischi vengono allargati con i polpastrelli fino a 16\u201318 centimetri.<\/p>\n    <p>Le impronte sulla superficie hanno una funzione pratica. Impediscono al pane di gonfiarsi in una sola grande bolla e distribuiscono l\u2019espansione in pi\u00f9 cavit\u00e0. I polpastrelli scendono quasi fino al fondo, ma non bucano l\u2019impasto. Alcune lepinje mostrano un reticolo, altre semplici fossette; l\u2019immagine di riferimento presenta depressioni irregolari, perci\u00f2 la ricetta non impone una trama geometrica. Una leggera pellicola d\u2019acqua sulla superficie limita l\u2019essiccazione durante la seconda lievitazione.<\/p>\n    <p>Il forno deve essere molto caldo prima che i pani entrino. Una pietra, un acciaio o una teglia capovolta preriscaldata per almeno quaranta minuti fornisce calore immediato dal basso. A 250 \u00b0C, ogni lotto cuoce in otto o nove minuti. La superficie diventa dorata con punti pi\u00f9 scuri, ma i lati restano morbidi. Appena sfornate, le lepinje vengono avvolte in un telo pulito per dieci minuti: il vapore ammorbidisce la crosta e rende il pane pieghevole. Il servizio caldo \u00e8 ideale, ma un breve rinvenimento in forno restituisce buona parte della struttura.<\/p>\n    <p>Il momento del taglio rivela se la struttura \u00e8 corretta. Una lepinja appena uscita dal forno contiene vapore e la mollica pu\u00f2 sembrare ancora gommosa; dieci minuti sotto il telo completano l\u2019assestamento. Il pane si apre con un coltello seghettato o con le mani quando \u00e8 tiepido. Le cavit\u00e0 devono essere distribuite, con pareti sottili e flessibili. Una mollica fitta indica spesso troppa farina o una formatura energica; una grande camera unica suggerisce fossette troppo superficiali o una seconda lievitazione eccessiva. Il riposo breve sotto il telo rende la crosta pieghevole senza cancellare i punti dorati.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Lievitazione e calore \u2014 quattro punti<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>L\u2019impasto molto morbido riceve pieghe finch\u00e9 diventa elastico e coeso.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:25<\/b><span>La prima lievitazione procede fino al raddoppio in un ambiente moderato.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:25<\/b><span>Sei porzioni vengono raccolte e allargate senza espellere il gas.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:52<\/b><span>I dischi entrano su una base rovente e cuociono 8\u20139 minuti per lotto.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>La ricetta in breve.<\/b> Farina forte, acqua, latte, lievito, zucchero, sale e olio formano un impasto ad alta idratazione. Dopo una breve lavorazione e alcune pieghe, la massa lievita fino al raddoppio. Viene divisa in sei porzioni, raccolta con delicatezza e allargata in dischi da 16\u201318 centimetri. Le fossette superficiali controllano il gonfiore. La cottura avviene a 250 \u00b0C su pietra, acciaio o teglia capovolta preriscaldata. In otto o nove minuti la crosta diventa dorata e la mollica resta aperta. Un riposo sotto un telo mantiene le lepinje flessibili. Il riposo sotto un telo ammorbidisce la crosta appena sfornata e rende ogni pane adatto ad aprirsi e farcirsi.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h3>Ingredienti<\/h3><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h4>Per l\u2019impasto<\/h4>\n        <ul>\n          <li><b>600 g di farina di forza<\/b> \u2014 <em>circa 12\u201313% di proteine<\/em><\/li>\n          <li><b>350 ml di acqua tiepida<\/b> \u2014 <em>a circa 28 \u00b0C<\/em><\/li>\n          <li><b>100 ml di latte tiepido<\/b> \u2014 <em>a circa 28 \u00b0C<\/em><\/li>\n          <li><b>7 g di lievito di birra secco<\/b> \u2014 <em>oppure 21 g fresco<\/em><\/li>\n          <li><b>10 g di zucchero semolato<\/b> \u2014 <em>per avviare la fermentazione<\/em><\/li>\n          <li><b>12 g di sale fino<\/b> \u2014 <em>aggiunto dopo la prima miscela<\/em><\/li>\n          <li><b>30 ml di olio di semi o olio d\u2019oliva delicato<\/b> \u2014 <em>diviso<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h4>Per formare<\/h4>\n        <ul>\n          <li><b>30 g di farina<\/b> \u2014 <em>per il piano e il trasferimento<\/em><\/li>\n          <li><b>30 ml di acqua<\/b> \u2014 <em>per inumidire leggermente la superficie<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-note\"><b>Sostituzioni e allergeni.<\/b> Allergeni: glutine e latte. Il latte pu\u00f2 essere sostituito con uguale quantit\u00e0 d\u2019acqua; la mollica resta buona ma il colore risulta leggermente meno dorato.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h3>Preparazione passo dopo passo<\/h3><\/div>\n    <p class=\"gj-stage\">Impasto e prima lievitazione<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Attivare il lievito<\/p>\n        <p class=\"gj-step-x\">Mescolare acqua, latte, zucchero e lievito. Lasciare riposare 5 minuti, finch\u00e9 compaiono piccole bolle.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Formare l\u2019impasto<\/p>\n        <p class=\"gj-step-x\">Aggiungere 600 g di farina e mescolare finch\u00e9 non restano zone asciutte. Riposare 10 minuti, poi unire sale e 20 ml d\u2019olio.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Lavorare con pieghe<\/p>\n        <p class=\"gj-step-x\">Impastare 5 minuti in ciotola o con gancio a bassa velocit\u00e0. Eseguire due serie di pieghe a distanza di 10 minuti; la massa deve diventare elastica ma restare morbida.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Far lievitare<\/p>\n        <p class=\"gj-step-x\">Ungere la ciotola con 10 ml d\u2019olio, coprire e lasciare lievitare 55\u201365 minuti a 24\u201326 \u00b0C, fino al raddoppio.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Formatura e cottura<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Preriscaldare il forno<\/p>\n        <p class=\"gj-step-x\">Scaldare forno e pietra, acciaio o teglia capovolta a 250 \u00b0C per almeno 40 minuti.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dividere<\/p>\n        <p class=\"gj-step-x\">Rovesciare l\u2019impasto su un piano con parte dei 30 g di farina. Dividere in sei pezzi da circa 190 g e raccoglierli delicatamente in forme tonde.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Riposare e allargare<\/p>\n        <p class=\"gj-step-x\">Coprire per 15 minuti, poi allargare ogni pezzo con i polpastrelli fino a 16\u201318 cm e circa 2 cm di spessore.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Creare le fossette<\/p>\n        <p class=\"gj-step-x\">Inumidire le dita con i 30 ml d\u2019acqua e imprimere fossette profonde ma non passanti. Lasciare riposare 12 minuti.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Cuocere<\/p>\n        <p class=\"gj-step-x\">Trasferire due o tre dischi per volta sulla superficie rovente. Cuocere 8\u20139 minuti, finch\u00e9 sono gonfi e dorati con punti pi\u00f9 scuri.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ammorbidire la crosta<\/p>\n        <p class=\"gj-step-x\">Avvolgere le lepinje appena sfornate in un telo pulito per 10 minuti. Servire calde o tiepide.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h3>Servizio, conservazione e varianti<\/h3><\/div>\n\n    <h4>Come servire<\/h4>\n    <p>Aprire le lepinje lungo il bordo e farcirle con \u0107evapi, pljeskavica, cipolla e ajvar, oppure servirle intere accanto a stufati e grigliate. La mollica pu\u00f2 essere bagnata con poco fondo di cottura senza rompersi.<\/p>\n\n    <h4>Conservazione e riscaldamento<\/h4>\n    <p>Conservare a temperatura ambiente in un sacchetto ben chiuso per 2 giorni. Scaldare 4\u20135 minuti a 180 \u00b0C dopo aver spruzzato poca acqua. Le lepinje si congelano fino a 2 mesi, separate da carta da forno.<\/p>\n\n    <h4>Varianti e sostituzioni<\/h4>\n    <p>1. Il latte pu\u00f2 essere sostituito con acqua per una versione senza latticini. 2. Il 10% della farina pu\u00f2 essere sostituito con farina integrale, aggiungendo 10\u201315 ml d\u2019acqua. 3. Il lievito fresco pu\u00f2 sostituire quello secco in quantit\u00e0 tripla. 4. Una cottura su barbecue con pietra refrattaria \u00e8 possibile quando la camera mantiene circa 250 \u00b0C e il calore non colpisce direttamente la superficie.<\/p>\n\n    <h4>Osservazioni di cucina<\/h4>\n    <p>1. L\u2019impasto va pesato e non corretto con farina a occhio; l\u2019appiccicosit\u00e0 iniziale \u00e8 prevista. 2. La superficie di cottura deve essere completamente preriscaldata, non soltanto il forno. 3. Il telo dopo la cottura trattiene il vapore giusto per una crosta flessibile.<\/p>\n\n    <h4>Attrezzatura<\/h4>\n    <p>Servono bilancia, ciotola capiente, tarocco, carta da forno e pietra, acciaio o teglia pesante capovolta. La massa termica sotto il pane determina l\u2019espansione rapida e gli alveoli.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h3>Valori nutrizionali per porzione<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calorie<\/dt><dd>\u2248 425 kcal<\/dd><\/div>\n      <div><dt>Carboidrati<\/dt><dd>\u2248 79 g<\/dd><\/div>\n      <div><dt>Proteine<\/dt><dd>\u2248 12 g<\/dd><\/div>\n      <div><dt>Grassi<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Fibre<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Sodio<\/dt><dd>\u2248 790 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porzione:<\/b> 1 lepinja. <b>Allergeni:<\/b> glutine e latte. Il latte pu\u00f2 essere sostituito con uguale quantit\u00e0 d\u2019acqua; la mollica resta buona ma il colore risulta leggermente meno dorato. I valori sono stime basate su tabelle standard e possono cambiare secondo marche, rifilatura, assorbimento e porzionatura.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Impasto morbido, mani leggere e una base davvero rovente.<\/p>\n    <p>Le lepinje non richiedono forme perfette. La buona riuscita si vede nella mollica irregolare e nella crosta che si piega senza spezzarsi. La lavorazione ridotta e il calore intenso trasformano una massa appiccicosa in un pane capace di contenere e assorbire.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-croatian-lepinje-flatbread-rolls\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Lepinje croate soffici e alveolate, cotte ad alta temperatura\",\n  \"description\": \"Lepinje rotonde con impasto morbido e ben lievitato, modellate senza sgonfiare la mollica e cotte rapidamente per ottenere una crosta sottile.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Lepinje-Flatbread-Rolls-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Lepinje-Flatbread-Rolls-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Lepinje-Flatbread-Rolls-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croata\",\n  \"recipeCategory\": \"Pane piatto\",\n  \"cookingMethod\": \"Cottura al forno ad alta temperatura\",\n  \"keywords\": \"ricetta lepinje croate, pane piatto balcanico soffice, lepinja fatta in casa, pane per \u0107evapi, lepinje ad alta idratazione\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT18M\",\n  \"totalTime\": \"PT2H10M\",\n  \"recipeYield\": \"6 lepinje\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"425 kcal\",\n    \"carbohydrateContent\": \"79 g\",\n    \"proteinContent\": \"12 g\",\n    \"fatContent\": \"7 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"790 mg\",\n    \"servingSize\": \"1 lepinja\"\n  },\n  \"recipeIngredient\": [\n    \"600 g farina di forza\",\n    \"350 ml acqua tiepida\",\n    \"100 ml latte tiepido\",\n    \"7 g lievito di birra secco\",\n    \"10 g zucchero semolato\",\n    \"12 g sale fino\",\n    \"30 ml olio di semi o olio d\u2019oliva delicato\",\n    \"30 g farina per formare\",\n    \"30 ml acqua per inumidire\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Impasto e prima lievitazione\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Attivare il lievito\",\n          \"text\": \"Mescolare acqua, latte, zucchero e lievito. 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