Écarr

Écarr is a term that originates from the French language, specifically from the Occitan dialect. It refers to a type of traditional bread that is baked in a large, flat oven called a four. The bread is typically made from a simple dough of flour, water, and salt, and is often flavored with herbs or other seasonings. Écarr is known for its distinctive shape, which is often round or oval, and its crispy crust. The bread is typically baked for a short period of time, which gives it a soft, chewy interior. Écarr is a popular dish in the Occitan region of France, particularly in the departments of Gard and Hérault, and is often served as a side dish or a snack. It is also a popular ingredient in traditional Occitan dishes, such as cassoulet and ratatouille. The term "écarr" is derived from the Occitan word "escarrar," which means "to bake in the oven."