Thick, soft, slightly charred flatbread baked in a traditional wood-fired hearth, the essential companion to cevapi.
Instructions
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1
Mix flour, yeast, salt, sugar. Add water and oil, knead 10 min until smooth.
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2
Cover and let rise 1 hour until doubled.
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3
Divide into 6 balls, flatten each to 2cm thick rounds.
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4
Let rest 15 min.
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5
Bake on a hot baking stone at 250C for 8-10 min until puffed and lightly charred.
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6
Wrap in a towel to keep soft while serving.
Did You Know?
Authentic somun is baked in a sac, a domed metal lid covered with hot coals, giving it a unique char pattern.
The Story Behind Somun
Somun is the essential bread of Bosnian cuisine, baked in traditional hearths called furuna. In Sarajevo's Bascarsija, dedicated somun bakeries fire up before dawn to supply cevabdzinicas. The bread is inseparable from cevapi culture.
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