Kulaç is a traditional Albanian unleavened bread. It is one of the oldest and most typical types of bread in Albanian cuisine. Similar types of unleavened bread can also be found in Kosovo, North Macedonia, and parts of Greece.
Kulaç is traditionally prepared without the use of sourdough, yeast, or any other leavening agents. The absence of leavening is what sets kulaç apart from regular breads. Kulaç is most often baked over an open fire, on a hot stone, or in a traditional oven called çerep. However, it can also be made in a conventional oven.
The basic ingredient for making kulaç bread is wheat flour, but you may also come across versions made with corn flour; this is especially common in mountainous regions, where corn was historically more accessible than wheat.
Because it is unleavened, kulaç has a very dense texture. The quick preparation also had its practical reasons—in the past, it was convenient for unexpected guests or festive occasions when there was no time to wait for the dough to rise.
I happened to try kulaç bread by chance at the tavern Te Xhaferi (see Where to Eat in Albania). It was very dense, slightly sweet, and you could tell it was cooked over a fire (just like the fli I also tried here). It paired perfectly with tzatziki, local cheese, olives, and both grilled lamb and pork.
If you come across kulaç, be sure to try this specialty of Albanian cuisine.
Bon appétit!
