Koeta

This very old pizzalike flatbread is from the French Alps. Identical yeast-leavened flatbreads exist under different names in all the provincial and regional cuisines of France and Italy. Usually made with leftovers of dough after the loaves of bread were weighed and baked. You can use any cheese from California’s Teleme to Tome de Savoie, Italian Stracchino, or fontina, and Vermont mild cheddar.