Dallbab

Dallbab is a term that refers to a type of traditional bread found in certain regions of the Middle East, particularly in parts of the Levant. It is a flatbread, often leavened, and typically made with wheat flour, water, and yeast. The dough is usually kneaded and then flattened into a thin disc before being baked.

The baking process for dallbab can vary. In many traditional settings, it is baked in a tandoor or on a saj, which is a domed or convex metal griddle. These methods impart a distinct texture and flavor to the bread, often resulting in a slightly charred exterior and a soft, chewy interior. The bread is a staple food, providing a source of carbohydrates and serving as a vehicle for various dips, spreads, and main dishes.

Dallbab can be consumed fresh and warm, often served alongside meals throughout the day. Its simplicity and versatility make it a fundamental component of the regional cuisine. While the basic ingredients are consistent, regional variations might exist in terms of dough preparation, thickness, and specific baking techniques, leading to subtle differences in the final product. It is a testament to the enduring tradition of bread-making in these cultures.