Salaleh

Salaleh is a traditional bread that holds cultural significance in various parts of the Middle East and North Africa, particularly among Bedouin communities. The name itself is believed to derive from an Arabic word meaning "to spread" or "to flatten," referring to the method of its preparation. Salaleh is typically made from simple ingredients, often consisting of flour, water, and a leavening agent like yeast or sourdough starter. Salt is also a common addition for flavor.

The dough for salaleh is usually kneaded and then flattened into a thin, circular shape. It is traditionally cooked on a saj, a domed or concave metal griddle placed over an open fire. This cooking method imparts a characteristic smoky flavor and a slightly charred exterior, while the inside remains soft and pliable. Variations in preparation exist, with some recipes incorporating olive oil or other fats into the dough, and regional differences in thickness and texture are noted. Salaleh is a versatile food, often eaten on its own, used to scoop up other dishes, or served as a staple alongside meals, providing sustenance and a connection to culinary heritage.