eripõhjalised

Eripõhjalised are a type of traditional Estonian flatbread, similar to Finnish leipäjuusto and Swedish surströmming. They are made from rye flour, water, salt, and a starter culture, which is a mixture of flour and water left to ferment. The dough is left to rise overnight, then rolled out thin and baked in a wood-fired oven. The unique flavor of eripõhjalised comes from the long fermentation process, which develops complex flavors and a tangy taste.

The name "eripõhjalised" translates to "bottomless" in English, referring to the bread's thin and seemingly endless nature. This is due to the fact that the bread is often cut into thin slices, which can be stacked and eaten like a sandwich. Eripõhjalised are typically served with various toppings, such as smoked fish, cheese, or cold cuts, making them a versatile and hearty meal.

The tradition of making eripõhjalised dates back to the 19th century, when it was a common food among the rural population. Today, it is still widely enjoyed in Estonia, particularly during the winter months. The bread is often made by families and friends, sharing the process of making the dough and baking the bread. This communal aspect adds to the cultural significance of eripõhjalised in Estonian cuisine.