Dibeks

Dibeks are a traditional type of bread originating from the Caucasus region, particularly associated with the cultures of Georgia, Armenia, and Azerbaijan. The name "dibek" is derived from the Georgian word *დიბეკი* (dibeki), which translates to "small oven" or "bread oven." These breads are typically baked in a clay oven called a *tandoor* or *tonir*, which imparts a distinct smoky flavor and crispy texture.

Dibeks are small, round, and often slightly flattened, resembling a mini version of the larger *lavash* or *mchadi* breads found in the region. They are made from a simple dough of flour, water, and sometimes a small amount of yeast or baking powder, though some variations rely on natural fermentation. The dough is rolled out thinly and baked until puffed and golden-brown, achieving a crisp exterior with a soft, airy interior.

In Georgian cuisine, dibeks are commonly used as a base for various dishes. They can be stuffed with fillings such as cheese, meat, or vegetables, similar to a pocket bread, or served alongside stews and grilled meats. Dibeks are also enjoyed as a snack on their own, often brushed with garlic butter or olive oil. Their versatility makes them a staple in both home cooking and traditional feasts.

The preparation of dibeks reflects the region’s agricultural roots, as they rely on simple, locally available ingredients. While modern variations may include additives like salt or herbs, traditional recipes emphasize minimalism and natural flavors. Dibeks remain a beloved part of Caucasus culinary heritage, symbolizing warmth, hospitality, and the enduring connection to ancestral cooking methods.