Breads
Bosnian Flatbread
Ingredients
- - 500 g (4 cups) bread flour
- - 7 g (2 1/4 tsp) instant yeast
- - 1 tsp sugar
- - 1 tsp salt
- - 300 ml (1 1/4 cups) lukewarm water
- - 2 tbsp (30 ml) sunflower oil
Method
- Combine flour, yeast, sugar and salt in a large bowl.
- Add lukewarm water and oil, and knead into a smooth, elastic dough for 8-10 minutes.
- Cover and let rise in a warm place for 60 minutes, until doubled.
- Preheat the oven to its highest setting, ideally 250°C (480°F), with a baking tray inside.
- Divide the dough into 4 equal portions, and shape each into a smooth, slightly flattened round.
- Let the shaped rounds rest for 15 minutes, covered.
- Press fingertips gently into the surface of each round to create the traditional dimpled pattern.
- Transfer to the hot tray and bake for 10-12 minutes until puffed and golden with a lightly charred top.
Introduction:
Somun is the soft, domed flatbread synonymous with Sarajevo, traditionally baked in wood-fired ovens
and served alongside nevapi. Its light, pillowy interior and slightly charred top are the result of a technique
passed through generations of Bosnian bakers.
Cultural Background:
Somun is the soft, domed flatbread synonymous with Sarajevo, traditionally baked in wood-fired ovens and served alongside nevapi. Its light, pillowy interior and slightly charred top are the result of a technique passed through generations of Bosnian bakers.
Tips:
A very hot oven is essential for the characteristic puff and light char. Don’t skip the second rest — it relaxes the dough for an even rise in the oven.
Variations:
Sprinkle sesame seeds on top before baking for extra texture. Brush with a little melted butter right out of the oven for a softer crust.
Vegetarian/Vegan:
Fully vegan as written.
Storage:
Best eaten the day it’s baked; store in a paper bag at room temperature for up to 1 day.
Reheating:
Warm briefly in a low oven at 150°C (300°F) for 3-4 minutes to soften.
Nutrition:
Approx. 290 kcal, 8 g protein, 55 g carbohydrate, 4 g fat per serving (1 flatbread).
FAQs:
Q: Can somun be made without a very hot oven?
A: A lower temperature will still bake it, but the characteristic puff and slight char are harder to achieve.
Q: What is somun traditionally served with?
A: It’s the classic bread for nevapi, but also served alongside soups and stews.
Q: Can this dough be made with a stand mixer?
A: Yes, use the dough hook on medium speed for about 6 minutes until smooth and elastic.