orzza

Orzza is a culinary term referring to a type of thin, unleavened bread common in certain regions of the Mediterranean and North Africa. It is traditionally made from a simple dough of flour, water, and salt, and cooked on a hot surface such as a griddle or in a tandoor oven. The resulting bread is typically flexible and can be used for wrapping fillings, scooping up stews, or enjoyed on its own.

Variations of orzza exist across different cultures. In some areas, it may incorporate a small amount of yeast or oil, leading to a slightly different texture. The term itself can also encompass a range of similar flatbreads, with local names and specific preparations depending on the region. Its simplicity makes it a staple food, easily digestible and versatile in its use. Historically, orzza has been a fundamental part of diets where grain cultivation is prevalent, providing sustenance and a vehicle for other flavors. The preparation often involves hand-stretching the dough very thinly, which contributes to its quick cooking time and characteristic texture.