Top 9 Southeastern European Flatbreads

Mekitsa is a popular Bulgarian dish that is traditionally served for breakfast. It is a flatbread made with kneaded dough that is then deep-fried in hot oil. The dough usually consists of flour, water, salt, oil, eggs, yogurt, and a leavening agent. The name mekitsa is derived from the Bulgarian root mek, meaning soft, referring to the flatbread's texture. These flatbreads can be dusted with powdered sugar or paired with yogurt, honey, cheese, or various fruit jams.Expand

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. Somun is slightly softer than its cousin lepinja, and it's also more aromatic, with a greater melt-in-the-mouth properties.Expand

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.Expand

Ladenia is a type of soft flatbread that’s topped with tomato slices, onions, and a generous drizzle of Greek olive oil. Hailing from Kimolos, this savory delicacy is considered to be the Greek take on Italian pizza, and it is believed to date back to the time of the Venetian occupation of the island. The dough is typically made with flour, yeast, water, and salt, although some versions also call for the addition of olive oil to the combination. Homemade tomato paste is often used in case there are no fresh tomatoes, while some people tend to enhance the simple tomato-onion topping with the addition of capers and peppers. The flatbread is usually seasoned with sea salt, black pepper, and dried Greek oregano, and once baked, it is typically enjoyed with an extra drizzle of olive oil on top. Ladenia can be made in a round or rectangular shape, and it is typically eaten for breakfast or as a light lunch, although it can also be served as part of a meze dish.Expand

Lagana is a traditional flatbread that is usually associated with Clean Monday—the first day of Lent. The bread is made with wheat flour, and although it was primarily unleavened and did not include dairy or oil, modern varieties are often prepared with olive oil and yeast. The bread is oval-shaped and flat, and the top is typically pressed with fingers to create small indentations. Optional ingredients often include olives and various herbs, but sesame seeds are the most common topping. The exact origin of this ancient Greek bread is still vague, but its first written reference dates back to 5th century BC when it was mentioned in a poem written by a Greek poet Aristophanes, while the name lagana stems from the ancient Greco-Roman term laganon that denoted a similar thin flatbread.Expand

Scovergi is a traditional fried flatbread. Similar to the Hungarian lángos, the Romanian scovergi is usually made with a combination of flour, yogurt, yeast, eggs, salt, and oil. The flour, yogurt, eggs, salt, water, and yeast are mixed into a sticky dough that's left to rest in the fridge before it's rolled into circles and fried in hot oil on both sides over medium heat until golden. The flatbreads are then typically arranged on a plate and covered with kitchen paper or cloth before serving so that they don't dry out and become too crisp. Scovergi are usually enjoyed as a snack, and they can also be sprinkled with grated cheese, if desired.Expand

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.Expand

Pitica 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 cousins, somun and lepinja, pitica is slightly thicker than both. In Bosnia, pitica is especially popular in Travnik and Vakuf.Expand