Kurbura

Kurbura is a type of unleavened bread that is a staple food in several parts of the world, particularly in Central Asia and the Middle East. The name "kurbura" can refer to a range of flatbreads, with variations in ingredients and preparation methods depending on the specific region and culture. Generally, kurbura is made from a simple dough consisting of flour, water, and salt. Sometimes, yeast or a starter culture might be used to achieve a slightly leavened texture, but traditionally it is unleavened.

The dough is typically rolled out thinly and cooked quickly on a hot surface, such as a griddle, a saj (a convex metal griddle), or in a tandoor oven. This rapid cooking process results in a bread that is often soft and pliable when fresh, becoming crispier as it cools. Kurbura can be eaten plain as a side to various meals, or it can be used as a wrap for fillings like meats, vegetables, or cheeses. Its versatility and simple preparation have made it an enduring and important food item in many culinary traditions. Recipes and names for similar flatbreads can be found under terms like lavash, chapati, or roti in different linguistic and cultural contexts.