Bread is at the centre of the Middle Eastern table. It is used to scoop up dips, wrap grilled meats, soak up sauces and accompany almost every meal. Across the region there are many styles of flatbread, each with its own texture and traditional uses.
This guide introduces several well-known breads and offers tips for enjoying them at home.
Pita (khubz)
Pita, often called khubz in Arabic, is a round, soft flatbread. When baked at a very high temperature, steam inside the dough makes it puff up and form a pocket. That pocket is ideal for stuffing with falafel, salad or grilled meat.
Pita is best eaten fresh and warm. If it has gone a little dry, warming it briefly in the oven or a dry pan helps. Day-old pita can be toasted or fried into crisp pieces for fattoush, the Levantine bread salad.
Lavash
Lavash is a thin, soft flatbread associated with Armenia, Iran, Turkey and the wider region. Traditionally it is baked by slapping the dough against the wall of a clay oven. In 2014 the preparation and meaning of Armenian lavash was inscribed on UNESCO's list of intangible cultural heritage.
Because it is thin and flexible, lavash is ideal for wraps. It can also be dried for storage and softened again with a sprinkle of water.
Markouk (saj bread)
Markouk, also known as saj bread or shrak, is a very thin, wide bread baked on a domed metal griddle called a saj. Bakers stretch the dough by hand or over a cushion until it is almost translucent, then drape it over the hot saj, where it cooks in moments.
Markouk is often folded and served with meals or used to wrap sandwiches. It dries out quickly, so keep it wrapped.
Manakish
Manakish (also spelled man'oushe) is a Levantine flatbread topped before baking. The best-known topping is za'atar mixed with olive oil. Other popular versions include cheese, such as akkawi, or a combination of za'atar and cheese. Manakish is a classic breakfast food in Lebanon and neighbouring countries.
Making manakish at home
Use a simple yeasted dough, roll it into rounds, press dimples into the surface with your fingertips and spread the topping evenly, leaving a small border. Bake in a very hot oven until the edges are golden. A pizza stone or heavy baking tray helps achieve a crisp base.
Barbari and sangak
Iran has a rich bread tradition. Barbari is a long, oval bread with ridges along its surface and a golden crust, often sprinkled with sesame or nigella seeds. Sangak is a wholewheat flatbread traditionally baked on a bed of hot pebbles, which gives it a distinctive dimpled texture.
How bread is used at the table
- For scooping: torn pieces of bread replace cutlery for dips like hummus, mutabbal and labneh.
- For wrapping: thin breads wrap shawarma, kebabs and falafel.
- In salads: toasted or fried bread is the base of fattoush.
- In layered dishes: fatteh layers bread with chickpeas, yoghurt and other toppings.
Storing and reheating flatbreads
Flatbreads dry out quickly. Keep them wrapped in a clean cloth or sealed bag at room temperature and eat within a day or two. For longer storage, freeze them in a sealed bag with sheets of baking paper between them, then reheat straight from frozen in a warm oven or dry pan. Wrapping bread in foil while reheating keeps it soft.
Tips for baking at home
- Get your oven or pan as hot as possible; most flatbreads bake quickly at high heat.
- Roll pita dough evenly so it puffs well.
- Rest dough after shaping to relax the gluten.
- Keep baked breads covered with a cloth so they stay soft.
Bottom line
Middle Eastern breads range from puffed pita and paper-thin markouk to topped manakish and ridged barbari. Each has its own role at the table. Trying a few at home, or seeking them out at a local bakery, is a delicious way to explore the region's food culture.