Lèvetôt

Lèvetôt is a traditional type of flatbread originating from North Africa, specifically in countries such as Algeria and Morocco. It is typically made from wheat flour, water, and salt, and is often cooked on a griddle or in a pan.

Lèvetôt is known for its simplicity and affordability, making it a staple food in many North African households. It is often served as a side dish to accompany a variety of meals, including stews, tagines, and couscous.

Unlike other types of flatbread, lèvetôt is often quite thin and crispy, with a delicate texture. It can be served plain or topped with a range of ingredients, such as olive oil, garlic, and spices.

In Algerian cuisine, lèvetôt is often served with a type of stew called " chakchouka", which is made with tomatoes, peppers, and spices. It is also a common accompaniment to Moroccan dishes like couscous and tagines.

While lèvetôt is not as widely known as some other types of flatbread, it remains a popular and iconic dish in North African cuisine. Its simple ingredients and versatility make it a staple in many regional cuisines, and it is highly valued for its taste and cultural significance.

The name "lèvetôt" is believed to have originated from the French influence on North African cuisine, with the word being derived from the French term "lèves", meaning "risen" or "leavened". However, traditional lèvetôt is not leavened and is instead made from a simple mixture of flour, water, and salt.