Pirlutus

Pirlutus is a traditional type of Estonian flatbread. It is typically made from rye flour and water, sometimes with the addition of a small amount of sourdough starter. The dough is flattened into a thin disc and then baked, often on a hot stone or griddle. Historically, pirlutus was a staple food in rural Estonia, providing a source of sustenance and a way to use leftover rye dough. Its preparation was simple, requiring few ingredients and a basic baking method.

The texture of pirlutus can vary depending on how thinly it is rolled and how long it is baked. It is usually somewhat dry and can become crisp if baked for a longer period. Traditionally, pirlutus was eaten with various toppings, such as butter, curd cheese, or smoked fish. It was also sometimes used as a wrapper for other foods. While its role as a primary food source has diminished with modern dietary habits, pirlutus remains a part of Estonian culinary heritage. It is still made in some households and can occasionally be found at traditional food markets or events. The recipe for pirlutus is often passed down through generations, preserving a piece of Estonian history and culture.