Bobota from Epirus (cornbread)

Traditional Epirotic bread, also known as “the poor man’s bread.”
Ηπειρώτικο Πρωινό-Bobota from Epirus (cornbread)
Before cooking...

Corn is a durable plant that can survive harsh weather conditions. That’s why it was popular in the mountainous areas of Epirus. Households stored corn flour and mostly used it to prepare quick breads or batters. One of those, the humble bobota, is famous mainly for saving millions of Greeks from starving during the dark years of the Nazi Occupation.

Bobota from Epirus (cornbread)


  • 750 g corn flour
  • 250 g water, hot
  • 375 g water, lukewarm
  • 250 g feta, crumbled
  • 3 eggs
  • 50 g all-purpose flour
  • 150 g olive oil
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper


  1. In a bowl, whisk the eggs until mixed.
  2. In a large bowl, mix the corn flour with the hot water. Add the lukewarm water and keep mixing. Add the all-purpose flour, the olive oil, salt, and pepper, and mix. Add the egg mixture and the crumbled feta and mix until you have a thick batter.
  3. Set the oven to “upper and lower heat” and preheat it to 200 °C.
  4. Brush a baking pan with olive oil and spread the batter evenly.
  5. Place the pan on the lower rack and bake for 40-45 minutes until the top is golden brown.
  6. Let the bobota cool for a bit and serve.

The Epirotic bobota is a cheese-filled cornbread. The plain bobota of the Occupation years didn’t have any cheese. But it was still a nutritious meal that helped Greek families cope with poverty and starvation.

After cooking...

In 1940, during the Nazi air raids, the people from Perama village, near Ioannina, often sought refuge in the many cavities on Goritsa hill. One day, as they dug through the soft ground for better cover, they found a narrow passage that led to a natural wonder. That’s how the Cave of Perama was discovered. After the war, it was further explored and opened to thousands of visitors to admire its awe-inspiring arrangements of stalactites and stalagmites.

Ηπειρώτικο Πρωινό-After cooking...