Pitka

Pitka is a traditional bread from the Balkans, most commonly associated with Bulgarian and North Macedonian cuisines, though variants appear in neighboring regions. It refers to a soft, enriched loaf that can be baked as a round cake-like loaf or as a braided loaf. The dough is typically a yeasted, enriched mixture of flour, milk or water, eggs, butter or oil, and a touch of sugar and salt. Some recipes include yogurt or sour milk for tenderness; others rely on milk alone. The dough is kneaded until smooth, allowed to rise, then shaped and baked until the crust is golden.

Pitka is often prepared for festive occasions such as Easter and Christmas in Bulgaria, weddings, and other gatherings. In daily meals it may be served as a complement to dairy and savory dishes. The exact shape and sweetness vary by region: round loaves are common in rural areas, while braided versions are popular in towns. Some regional variants include fillings such as nuts, raisins, or cheese, though these are less common than the plain, lightly sweetened loaf.

Storage and serving: pitka is best eaten fresh but can be kept for a couple of days in a cloth bag and can be frozen for longer storage. It is typically sliced and served with butter, cheese, or jams.

See also: bread varieties in the Balkans, brioche, challah.