Lepinja is a yeast-raised, spongy flatbread that's popular all over the Balkans and similar to pide or pitta. It's usually made with a combination of flour, water, salt, and yeast. Once the dough has been prepared, it's baked in the oven at high temperatures.

The flatbread is mostly used as a vessel for ćevapi – small minced meat sausages that have a cult following in the Balkans. When compared to its cousin, somun, lepinja is slightly tougher and not as aromatic as somun. The somun also has greater melt-in-the-mouth properties than a regular lepinja.

Somun is a yeast-raised flatbread that's popular all over the Balkans and similar to pide or pitta. It's usually made with a combination of flour, water, salt, and yeast. Once the dough has been prepared, it's traditionally baked on top of old stoves, but nowadays the flatbread is mostly baked in the oven at high temperatures.

If properly prepared, the interior should be slightly hollow and puffy. There are many variations on somun, and some cooks top the flatbread with cumin or sesame seeds, while others add oil to the dough. The flatbread is mostly used as a vessel for ćevapi – small minced meat sausages that have a cult following in the Balkans. 

Kiseljačka pogača is a type of leavened flatbread that hails from Kiseljak, a small town known for its carbonated natural mineral water. The bread is made with flour, chilled carbonated water, salt, and yeast. When mixed, the dough is rolled into palm-sized discs that are then baked in wood-fired ovens at high temperatures.

Each bread is cut in half and coated with a generous amount of kajmak—creamy clotted cream spread. These flatbreads are sold at bakeries and specialized stalls. They are best enjoyed freshly baked. As the dish has become an important part of local culture, there is an initiative to protect it and register it on the UNESCO's Lists of Intangible Cultural Heritage.