leba

Leba, also known as a lebakh or lebekh, is a traditional unleavened flatbread originating from the Middle East and North Africa. It is typically made from a simple dough of flour, water, and salt, and is cooked quickly on a hot griddle or in a dry pan. The result is a thin, often slightly chewy bread that can be served plain or used as a base for various toppings and fillings.

The preparation of leba is generally straightforward, making it an accessible staple in many households. Different regions may have slight variations in their recipes, sometimes incorporating yeast for a slightly puffed texture or using different types of flour. The cooking process often involves watching the bread closely as it cooks, flipping it to ensure even browning and to achieve small blisters on the surface.

Leba is a versatile food item. It can be torn and dipped into stews and dips, spread with cheese or vegetables, or wrapped around grilled meats and falafel. Its plain flavor profile makes it a good accompaniment to a wide range of dishes, and it is particularly popular during religious holidays and celebrations in some cultures. The simplicity and adaptability of leba have contributed to its enduring presence in regional cuisines.