Activate the Yeast: In a bowl, combine 1 tablespoon of yeast with 1 tablespoon of sugar and ½ cup of lukewarm water (from the 2 ½ cups). Stir well and let it sit until it becomes frothy. This shows that the yeast is active and ready to work its magic!

Prepare the Dough: In a large mixing bowl, add 8 cups (1 kg) of flour and season with salt to taste. Make a well in the center and pour in the activated yeast mixture. Gradually add the remaining 2 cups of lukewarm water while mixing to form a slightly loose dough. You can use a dough mixer for this step if you prefer.

Let the Dough Rise: Cover the bowl with a cloth and let the dough rest in a warm place until it doubles in size, usually about an hour. This resting period is crucial for achieving that light, airy texture in your bread.

Shape the Dough: After the dough has risen, punch it down gently and knead it briefly. Shape it into a round, flat loaf about 20-30 cm in diameter. Let it rest again for 20-30 minutes to allow it to rise a bit more.

Score and Bake: Before baking, score the top of the dough several times with a knife to help it expand evenly. Bake in a preheated oven at 400°F (200°C) for 20-30 minutes, or until the Lepinja is golden brown and sounds hollow when tapped.

Cool and Enjoy: Let the Lepinja cool slightly before slicing. It should have a light, airy interior with a slightly crispy crust on the outside. Perfect for enjoying with your favorite dishes or just on its own! 🍞✨