Blatterle

Blatterle is a traditional Austrian dish, specifically from the Vorarlberg region. It is a type of thin, flat bread that is typically baked in a wood-fired oven. The name 'Blatterle' comes from the German word 'blatt', which means leaf, referring to the leaf-like shape of the bread.

History

The exact origins of Blatterle are unknown, but it is believed to have been a staple in the diet of the people of Vorarlberg for centuries. The dish is traditionally made in the fall, when the wood-fired ovens used to bake the bread are also used to roast chestnuts.

Preparation

Blatterle is made from a simple dough of flour, water, salt, and sometimes yeast. The dough is rolled out very thin, then baked until it is crispy. Some variations of the recipe also include potatoes or onions in the dough. The bread is often served with butter, cheese, or jam.

Cultural Significance

Blatterle is more than just a type of bread in Vorarlberg. It is a symbol of the region's culinary heritage and a staple at local festivals and celebrations. The process of making Blatterle is often a communal activity, with families and friends gathering to prepare and enjoy the bread together.

See Also

• Austrian cuisine
• Vorarlberg
• Bread

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