Bosnian Flatbread

Name: Bosnian Flatbread
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 8
Cuisine: Bosnia and Herzegovina
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 tsp; Lukewarm water — 300 ml (1 1/4 cups); Sunflower oil — 2 tbsp (30 ml)

The Quirky Foodster Team

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20 min plus 1 hr 15 min rising

Prep

12 min

Cook

Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 tsp
Lukewarm water — 300 ml (1 1/4 cups)
Sunflower oil — 2 tbsp (30 ml)

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.