Once the dough has risen for the second time, place the dough on a heavily floured surface.
Using well floured hands, divide the dough into 6 equal pieces.
Line a baking sheet with parchment paper.
Make a ball out of each piece of dough and Place it on the prepared sheet.
Press down on each ball to flatten it and let the dough rise again for 20 to 30 minutes or until slightly puffy.
In the meantime, preheat the oven to 550 F. Place a tray filled with water in the bottom most shelf of the oven when it is preheating.
Once the dough has risen for the 3rd time, place it in the oven for 6 to 7 minutes or until the Lepinja bread is golden brown.
Remove from the oven and place it on a cooling rack to cool completely.