Massak

Massak is a type of unleavened flatbread originating from the Middle East and North Africa. It is typically made from a simple dough of flour and water, though some variations may include salt or a small amount of oil. The dough is rolled thin and cooked quickly on a hot surface, often a griddle or a specialized pan. The result is a soft, pliable bread with a slightly chewy texture and a light, slightly crisp exterior.

The exact origins of Massak are difficult to pinpoint, but its preparation method suggests a long history, likely developed in regions where fuel for ovens was scarce or expensive. Its simplicity and portability have made it a staple food for centuries. Massak is versatile and can be eaten on its own, used to scoop up stews and dips, or filled with various ingredients to create a sandwich-like meal. It is commonly consumed for breakfast, as a side dish, or as a snack. Different regions have developed their own slight variations in preparation and ingredients, leading to subtle differences in taste and texture, but the core concept remains the same. It is a fundamental element in the cuisine of many cultures within its geographical distribution.