Pasapel

Pasapel is a culinary term referring to a thin, unleavened flatbread. It is a staple in various cuisines, particularly in parts of the Middle East, North Africa, and South Asia. The preparation typically involves a simple dough made from flour, water, and sometimes salt or a small amount of oil. This dough is then rolled out very thinly and cooked quickly on a hot griddle or tawa.

The texture of pasapel can vary from crisp and brittle to soft and pliable, depending on the thickness and cooking method. It is often used as a base for other dishes, such as dips, stews, or curries, allowing the flavors of the accompanying food to be absorbed. It can also be eaten on its own as a snack or a side. Variations in ingredients and preparation methods lead to different regional names and characteristics for this type of flatbread. For instance, it shares similarities with foods like roti, chapati, and certain types of lavash, though distinct differences in ingredients or cultural usage often set them apart. Its versatility and ease of preparation have contributed to its widespread popularity across different cultures.