Kohdalatas
Kohdalatas are a type of fermented dough that is a staple in certain Eastern European cuisines. They are typically made from a simple mixture of flour, water, and a starter culture, which allows for natural fermentation to occur. This process develops a unique tangy flavor and a chewy texture.
The preparation of kohdalatas involves allowing the dough to rise for an extended period, often several hours
Kohdalatas can be prepared in various forms. Some are small, round buns, while others are larger, flatter