Kouloura (unleavened cornbread)

The most quick and frugal traditional Epirotic bread.
Ηπειρώτικο Πρωινό-Kouloura (unleavened cornbread)
Before cooking...

In older times, the Epirotes of the mountains grew cereal crops that were more resistant to harsh weather conditions, like millet and corn. Corn flour was always available to make simple delicacies that didn’t require wheat flour which was valuable for other preparations, like filo pastry. The kouloura was an unleavened cornbread, which Epirotes would eat hot off the fire or stale, dipped in milk.

Kouloura (unleavened cornbread)


  • 500 gr corn flour
  • 300 gr water
  • Salt (to preference)
  • Olive oil (for the pan)


  1. In a large bowl, mix the corn flour, salt, and water with a spoon. When the liquids are absorbed, knead the dough with your hands for a few minutes, and roll it into a round loaf.
  2. Set the oven to “upper and lower heat” and preheat it to 180 °C.
  3. Brush a baking pan with olive oil and put the loaf inside.
  4. Place the pan on the lower rack and bake for 30-40 minutes until the top is golden brown.
  5. Serve the kouloura hot before it cools and stiffens.

This unleavened cornbread was the most frugal bread the Epirote women could make to feed their families whenever living conditions became harsh and raw materials couldn’t be spared.

After cooking...

If you follow the breathtaking route by the Kalarrytikos River, you’ll see a monastery literally popping out of a steep, towering rock. The path leading to its entrance is carved on stone and stops a few meters from the door. To enter, you have to cross an old wooden drawbridge they used to raise for protection against raids. In the back of the monastery, there is a “secret” cave, where the monks hid fugitives and revolutionaries…

Ηπειρώτικο Πρωινό-After cooking...