turumudelid

Turumudelid, also known as turumudeli or turumudeli bread, is a traditional bread from the Caucasus region, particularly popular in Georgia. It is a type of flatbread that is typically made from a simple dough of flour, water, and salt. The dough is kneaded and then rolled out into a thin, oval-shaped piece. The bread is then cooked on a hot griddle or pan, often with a bit of oil or butter, until it develops a crispy exterior and a soft, chewy interior.

Turumudelid is often served as a side dish to accompany various meals, including soups, stews, and grilled meats. It is also a popular street food in the region, where it is sold by vendors who cook the bread on portable griddles. The bread is typically eaten by hand, with the crust broken off and the soft interior scooped out.

The name "turumudelid" is derived from the Georgian words "tur" meaning "flat" and "mudeli" meaning "bread." The bread is a staple in Georgian cuisine and is enjoyed for its simplicity and delicious taste. It is often compared to other flatbreads from the region, such as lavash and pita, but has its own unique characteristics and flavor profile.