If you’ve ever enjoyed a Balkan-style BBQ, chances are you’ve had Somuni—the pillowy, slightly chewy flatbreads that are essential for soaking up all those delicious grilled flavours. These yeast-raised breads are soft, fluffy, and beautifully rustic, making them the perfect companion to smoky meats like ćevapi, sausages, or grilled chicken. Somuni is a beloved staple across the Balkans and making it at home is easier than you might think. With just a handful of ingredients and a super-hot oven, you’ll get bakery-quality flatbreads with a golden crust and tender interior.
Ingredients
400 ml warm water
10 g active yeast
10 g sugar
500 g all-purpose flour
10 g salt
🔪 Instructions
- Activate the yeast:
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for about 10 minutes, until the mixture becomes foamy. - Make the dough:
Add the flour and salt to the bowl. Mix with a dough hook on low speed (or by hand) for about 5 minutes, until a smooth, elastic dough forms. - Proofing:
Lightly oil a clean bowl and transfer the dough to it. Cover with a kitchen towel or plastic wrap and let it rise at room temperature for 40–50 minutes, or until doubled in size. - Divide and rest:
Turn the dough out onto a lightly floured surface. Gently knead it, then divide into 6 equal pieces. Shape each piece into a smooth ball. Cover and let rest for 10–15 minutes. - Shape the flatbreads:
Using your fingers, gently flatten and stretch each dough ball into a round, about 6 inches in diameter. For a traditional look, use the back of a knife or a wooden skewer to score a light criss-cross or diamond pattern on the surface. - Prepare the oven and pan:
Preheat your oven to 500°F (260°C). Place a large oven-safe pan (such as a cast iron skillet or baking sheet) upside-down in the oven to heat up as well. - Final rest:
Let the shaped flatbreads rest at room temperature for another 15 minutes. For a rustic look, dust the tops generously with flour before baking. - Bake the Somuni:
Working quickly, place 1–2 flatbreads at a time onto the hot, upside-down pan in the oven top rack. Bake for 5–7 minutes, or until the bread is puffed and golden brown. Avoid opening the oven too often to maintain the high heat. - Cool and serve:
Remove the baked flatbreads and wrap them in a clean kitchen towel to keep them soft. Repeat the baking process with the remaining dough rounds. - Enjoy!
Serve warm or at room temperature. Somuni are best fresh but also delicious the next day, especially when paired with grilled meats, spreads, or cheeses.
🍽️ Serving Suggestions
- With Ćevapi: The classic way—slice open and stuff with grilled ćevapi, chopped onions, sour cream, and ajvar.
- BBQ Burgers: Use Somuni as a burger bun alternative for a Balkan twist on your summer cookout.
- Charcuterie Boards: Serve warm with spreads like hummus, ajvar, or cheese dips, alongside cured meats.
- Breakfast Sandwiches: Fill with scrambled eggs, feta, and fresh herbs for a hearty start to your day.
- Soup Sidekick: Tear into pieces and dip into hearty stews or soups for a comforting meal.
🧊 Storage Tips
- Room Temperature: Wrap in a clean kitchen towel or store in a bread bag. Best enjoyed within 1-2 days.
- Freezing: Once cooled, freeze in an airtight bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-8 minutes.
- Reheating: To restore that fresh-out-of-the-oven softness, sprinkle lightly with water and warm in a hot oven or toaster oven.
🔁 Variations & Substitutions
- Whole Wheat: Replace up to 50% of the flour with whole wheat for a nuttier taste.
- Garlic Herb: Add minced garlic and chopped parsley or rosemary to the dough for extra flavour.
- No Sugar: You can omit the sugar; it just helps activate the yeast faster.
- Griddle Option: If you don’t have an oven-safe upside-down pan, cook the bread on a hot cast iron griddle or skillet.
❓ FAQ
Can I use instant yeast instead of active dry yeast?
Yes! Use 8g of instant yeast and mix it directly with the flour, skipping the activation step.
What if I don’t have an upside-down pan?
You can use a pizza stone, a cast iron skillet, or bake them on a regular baking sheet—just make sure it’s preheated to get that nice puff.
Why are my Somuni not puffing up?
Check that your oven and pan are properly preheated. The high heat is what causes the bread to puff and form that airy inside.
Can I make the dough ahead of time?
Yes! After the first rise, cover the dough and refrigerate overnight. Let it come to room temp before shaping and baking.
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