Lepinja (Balkan Flatbread)
This yeast-based lepinja rises three times before baking, giving it a flavorful complexity.
In a small bowl, top the warm milk with the yeast.
5 minutes of standing time will cause the yeast to soften and start to foam up.
Add the sugar and warm water to the yeast mixture and stir.
In a separate bowl, combine the flour and salt; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, gradually adding the last of the flour mixture until it clears the sides of the bowl.
The dough should rise for about an hour in a warm environment (80 to 95 degrees F, 27 to 35 degrees C) to double in size.