Flatbread · Fire-Baked
Fatir Bedawi (Bedouin Flatbread)
Photo: Florian Prischl / Wikimedia Commons · CC BY-SA 3.0
One traditional version, arbood, is baked directly in hot desert ashes rather than on any pan or oven surface at all.
Dough made from just flour, water, and salt is flattened by hand and slapped onto a curved metal sheet over an open fire, cooking in only a few minutes per side into a blistered, smoky flatbread. Bedouin families and desert camps across Sinai bake it fresh for every meal, tearing off pieces to scoop up whatever else is on the fire.
Why it's made this way: With no fixed ovens available to nomadic herders, Sinai's Bedouins built their bread-baking around portable metal domes and campfires, a method still used today even at camps that host travelers.
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