Karkotta

Karkotta is a type of fermented flatbread originating from the Caucasus region, particularly associated with Armenian cuisine. It is traditionally made from a mixture of wheat flour and water, which is allowed to ferment for a period before being cooked. The fermentation process contributes to its unique tangy flavor and slightly spongy texture.

The preparation of Karkotta typically involves kneading the dough and then letting it rest and rise. Once fermented, the dough is flattened into thin rounds and cooked, often on a hot stone or a griddle. The cooking process can result in a slightly charred exterior, adding to its rustic appeal. Karkotta is a staple food and is often served as a side dish or used as a wrap for various fillings. It can be enjoyed plain or with added ingredients like herbs or spices during the dough preparation. The specific ingredients and methods of preparation can vary between families and regions, leading to subtle differences in the final product. Karkotta is known for its simplicity and its role in traditional meals, providing a flavorful accompaniment to stews, meats, and vegetable dishes.