võtabid

Võtabid is a traditional Estonian dish originating from the island of Saaremaa. It is a type of rye bread, but with a distinct preparation method that gives it a unique texture and flavor. The dough for võtabid is typically made from rye flour, water, and sourdough starter, much like other rye breads. However, the key difference lies in the baking process. Instead of being baked in a single loaf, the dough is divided into small, flat portions, often round or oval in shape, and baked individually on a hot griddle or in a very hot oven. This results in bread that is crisp on the outside, with a softer, chewier interior.

The name "võtabid" is believed to derive from the Estonian verb "võtma," meaning "to take," perhaps referring to the ease with which these small bread portions could be shared or taken. Historically, võtabid would have been a staple food, providing sustenance and energy. They were often served with savory toppings such as butter, local cheese, or smoked fish. The preparation method also allowed for a quicker baking time compared to larger loaves, which would have been advantageous in traditional cooking environments. While less common today as a daily bread, võtabid remains a recognized part of Estonian culinary heritage and is sometimes prepared for special occasions or as a nostalgic taste of the past, particularly on Saaremaa.