MAKEDONKA SOMUN Long Bread 5 x 120g

Oval, soft, and elongated by design — Makedonka Somun Long Bread is the Balkan flatbread built to be split open and filled. Four clean ingredients, zero additives, and a shape that turns any grilled meat into the definitive Balkan sandwich.

About Makedonka SOMUN Long Bread

The Long Bread is the sandwich sibling of the classic round somun — same four-ingredient recipe (wheat flour, water, yeast, salt), same soft yeasty crumb, same no-additive commitment, but an elongated oval shape purpose-built for splitting and filling. Where the round somun belongs at the meze table, the Long Bread is made to hold a filling: grilled kebapche, roasted vegetables, cold cuts, or a generous spread of ajvar with sirene cheese. Baked in the authentic Balkan tradition with no added fat, no added sugar, and no preservatives.

Each pack contains five individual-serving long pieces at 120g apiece — five portions, ready to reheat on demand and fill immediately. The oval format tapers toward both ends and widens in the centre, which means it splits cleanly and the two halves stay balanced when filled. This is the bread shape that Balkan grill kitchens have been using for ćevapi and kebapche service for generations.

The Shape Makes the Sandwich

Split the Long Bread lengthwise along its equator and it opens like a soft shell — two even halves, each with a cut face ready to absorb a spread and hold a filling without sliding. Three or four freshly grilled kebapche laid along the bottom half sit perfectly within the bread’s width. Press both halves together and the bread closes around the filling, absorbing the meat juices as you eat. This integration of bread and filling — where the bread becomes part of the dish rather than just a vehicle for it — is why the long format exists. The same format works for pressed panini-style sandwiches, deli-style subs layered with kashkaval and roasted peppers, or any application where the bread needs to cradle a substantial filling.

How to Reheat

For sandwich use, reheat whole then split. For a toasted sandwich, split first and toast the cut face:

✓  Grill pan: 2 min per side whole, or split and press cut-face-down for 90 seconds — recommended for sandwich use; adds char marks and crisps the cut surface for holding fillings
✓  Oven: 5 minutes at 180°C / 350°F — even heat; ideal before filling with cheese for a baked open sandwich
✓  Toaster: 3 minutes after splitting — produces a pleasantly toasted cut face; ideal for cold-fill sandwich applications
✓  Microwave: 30 seconds wrapped in a damp paper towel — fastest; keeps the bread very soft for immediate filling without toasting

What Makes It Special

Four ingredients. No compromise. In a packaged bread market full of preservatives, dough conditioners, and extended shelf-life chemistry, Makedonka Somun Long Bread offers a label that Balkan bakers would recognise as entirely correct: flour, water, yeast, salt. The live-yeast fermentation produces a genuine fresh-baked aroma and a crumb texture that mass-produced alternatives cannot replicate. Each 120g long piece is sized for one person — substantial enough to hold a full sandwich filling, light enough to eat without heaviness. Five per pack, priced for everyday Balkan cooking.

Quick Facts

✓  Type: Long / oval somun — soft Balkan white wheat flatbread, split-and-fill format
✓  Brand: Makedonka
✓  Pack format: 5 long pieces x 120g each (600g total)
✓  Ingredients: Wheat flour, water, yeast, salt
✓  Allergens: CONTAINS WHEAT (GLUTEN)
✓  Added additives / sugar / fat / preservatives: None
✓  Reheat: Grill pan 2 min  |  Oven 5 min  |  Toaster 3 min  |  Microwave 30 sec
✓  Country of Manufacture: [CONFIRM FROM PACKAGING — UPC prefix indicates US-based registration]
✓  UPC: 810164180568
✓  SKU: MAK5021

Balkan Serving Tip

Balkan Serving Tip

For the definitive kebapche sandwich: heat the Long Bread whole on a dry grill pan for 2 minutes per side until lightly marked and warm through. Remove from the heat and split lengthwise — the crumb should be steaming and soft. Working quickly while the bread is hot, spread lutenitsa generously on both cut faces. Lay 3–4 freshly grilled kebapche along the bottom half in a row, add a small mound of finely chopped raw onion, and close the sandwich with the top half. Press firmly and hold for 10 seconds. The bread tightens around the filling, the lutenitsa soaks into the cut face, and the whole thing becomes a single unified dish — this is what the long format is for.

Pairs perfectly with: Lutenitsa Bulgarian Style Spread (SKU: LHDER). For table sharing and meze service, see Makedonka SOMUN Round Bread (SKU: MAK5011).

Frequently Asked Questions

How is the Long Bread different from the Round Somun (MAK5011)?

Same recipe — wheat flour, water, yeast, salt, no additives — but a completely different shape and use case. The Round Bread is the classic circular somun: ideal for the meze table, tearing and dipping, and open-face serving alongside soups and spreads. The Long Bread (this product) is oval and elongated, purpose-built to be split lengthwise and filled. Choose round for plate service; choose long when you want a Balkan sandwich.

What is the right way to split and use the Long Bread as a sandwich?

Reheat the bread whole first (grill pan gives the best result for sandwich use), then use a serrated knife to split it lengthwise through the middle while it is still hot. Spread the cut faces immediately — the heat helps spreads penetrate slightly into the crumb. Add your filling to the bottom half, close with the top half, and press firmly. Eat within a few minutes before the bread cools.

Can I press this bread like a panini?

Yes. Split the Long Bread, add a filling of kashkaval cheese, roasted peppers, or cold cuts, then place it cut-side down on a hot grill pan with a heavy skillet pressed on top, or use a panini press. Two minutes per side at medium-high heat gives a crisp exterior with a warm, melted interior. The Long Bread’s size and shape makes it one of the best formats for this application among Balkan flatbreads.

Is somun the same as lepinja?

Essentially yes. Somun and lepinja are regional names for the same family of soft Balkan yeasted flatbreads. The long oval format is most associated with the Serbian lepinja za ćevapi — the bread traditionally served with ćevapi grilled sausages — and corresponds directly to what Makedonka produces in the Long Bread format. In Bulgarian and Macedonian usage the word somun is more common, but the bread and its purpose are the same.

Is this somun gluten-free?

No. Makedonka Somun Long Bread is made with wheat flour and contains gluten. It is not suitable for celiac disease or wheat allergy.

How many packs come in a case?

A full case contains 45 packs of 5×120g — 225 individual long somun pieces in total. This volume is well-suited to restaurants, kebab shops, delis, and caterers serving Balkan-style grilled meat sandwiches. Contact Malincho at 1-866-203-3525 for wholesale enquiries.