Greek-named flatbread · Fried and folded
Lestopitta
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Its name is Greek, from 'leptos' (thin) and 'pita' (bread), a legacy of the Greek-speaking villages of southern Calabria.
A very thin disc of unleavened durum-wheat dough (semolina, water, a little oil, salt) fried until golden, eaten hot or rolled around pecorino, sausage, 'nduja or peppers.
Why it's made this way: It comes from Bovesia, the Grecanic area around Bova in the province of Reggio Calabria, born in the pastoral communities of Aspromonte and now the area's best-known street food.
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Part of World of Street Food — 3422 dishes from 118 countries.
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