ekme

Ekme is a type of unleavened flatbread originating from the Middle East and Mediterranean regions. It is traditionally made from a simple dough of flour, water, and salt. The dough is then flattened into thin discs and cooked quickly on a hot surface, such as a griddle or in a specialized oven. This rapid cooking process results in a soft, pliable bread that can be easily torn or used as a wrap.

The exact origins of ekme are difficult to pinpoint, but its preparation methods are ancient and widespread across many cultures. Variations of ekme exist under different names and with slight regional adaptations in ingredients or cooking techniques. It is a staple food in many diets, often served alongside main meals, used to scoop up dips and sauces, or filled with various ingredients to create sandwiches. Its simplicity and versatility have contributed to its enduring popularity throughout history. The nutritional profile of ekme is primarily dependent on the type of flour used, with whole wheat versions offering more fiber and nutrients.