lepeshka

Lepeshka is a round, flat bread found in the Caucasus, Central Asia, and parts of Eastern Europe, including Russian, Ukrainian, Armenian, Georgian, and Uzbek cuisines. The dough is typically unleavened or only lightly leavened and is baked on a hot surface, such as a griddle or a clay oven. The term lepeshka comes from the Russian лепешка.

Lepeshka is usually made from wheat flour, water, and salt. Some recipes include yeast, yogurt, or sourdough, and fat such as oil may be added to soften the dough. The dough is rolled into discs and cooked on a dry skillet (tava) or baked, producing a soft, blistered crust.

Regional variants may feature toppings or fillings. Common toppings include sesame or nigella seeds, while some versions are filled with cheese, herbs, or garlic butter. Lepeshka serves as a staple bread to accompany soups and stews, or as a portable wrap for various dishes, and is often eaten fresh throughout the day.