Somun (Bosnian Flatbread)
In short: Soft, pillowy Bosnian flatbread with a golden crust and a pocket for ćevapi, made from a simple wet yeast dough baked on a very hot sheet. It takes about 45 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 1 h 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 315 kcal
Somun is the flatbread that goes with ćevapi, and in Bosnia it is also served with soups, stews and grilled meat. The dough is wet, soft and slightly sticky, which gives a pillowy crumb and a thin crust that blisters in a hot oven. Bakeries often stamp a pattern on top and brush the loaves with water so they bake with a glossy skin. At home, a hot baking stone or sheet and a steamy oven get you close.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the water and oil and stir until no dry flour remains. The dough will be sticky.
- Knead the dough on a lightly oiled counter for 8 minutes, or stretch and fold it in the bowl, until it turns smooth and elastic. Cover and let it rise for 1 hour, until doubled.
- Place a heavy baking sheet or stone on the middle rack and a metal tray on the bottom rack. Heat the oven to 250°C (480°F) for at least 30 minutes.
- Divide the dough into 6 pieces of about 140 g (5 oz) and shape each into a ball. Cover with a towel and rest for 20 minutes.
- On a floured counter, press each ball into a disc about 16 cm (6 in) wide and 1.5 cm (1/2 in) thick. Dimple the surface with your fingertips, brush with water and sprinkle with seeds if using.
- Slide 3 breads at a time onto the hot sheet, pour a cup of hot water into the bottom tray for steam and bake for 8 to 10 minutes, until puffed and golden. Repeat with the rest.
- Wrap the warm breads in a clean towel for 10 minutes to keep the crust soft, then split them open and fill or serve whole.
Tips
- Do not add extra flour to the sticky dough. The high water content is what makes somun soft and pillowy, so oil your hands instead.
- Leftover somun dries quickly. Sprinkle it with a little water and warm it in a hot oven for 3 minutes to bring it back.
Questions and answers
Can I freeze somun?
Yes. Cool the breads completely, bag them and freeze for up to 2 months. Thaw at room temperature and warm in a hot oven for a few minutes.
Can I use plain flour instead of bread flour?
Yes, though the crumb will be a little less chewy. Cut the water by 1 to 2 tablespoons if the dough feels too slack.
What is the difference between somun and pita bread?
Somun is usually thicker and softer than thin pita breads, and it is split open to hold fillings such as ćevapi.
How long does it take to make Somun (Bosnian Flatbread)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Somun (Bosnian Flatbread)?
About 315 kcal per serving, with 10 g of protein, 61 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 61 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
