Use a large bowl and mix all dry ingredients but leave the salt.
You can use a hook blender or knead by hand and slowly add water and milk.
Knead for a couple minutes and then add the salt. Then continue kneading for a few more minutes by changing speed from low to medium and vice versa until you see the dough is getting sticky.
Place it on a floured cutting board and knead the dough with your hands for a couple minutes. Then you can transfer it to a large bowl now and cover it. Keep it at warm place for about 45 minutes to doubles in size.
After the dough double its size split it into pieces of approximately 1/2 lb. Spread some flour on the cutting board and form dough balls with your hands and let rise for 10 minutes.
Then using the palm of your hand press and flatten each piece of dough. If necessary, finish with a roll pin to level but without much pressure.
Place baking sheet at the bottom of a baking dish and place each loaf and place on a lined with parchment paper. Keep it like that for 20 minutes.
Preheat oven to 410F and place the baking dish with the loaf inside. After baking for 5 minutes reduce the temperature to 300F and continue baking for 10 more minutes.
After it is ready wrap each lepinja loaves with a cloth and let them cool off for 10 minutes out of the oven.