Village Griddle · Paper-Thin Flatbread

Druze Pita with Labneh & Za'atar

Photo: Rosewoman / Wikimedia Commons · CC BY 2.0

The bread is stretched and spun by hand into a round so thin it turns almost translucent before it ever touches the dome-shaped griddle — the whole bake takes only seconds per side.

Dough is stretched by hand into a large, paper-thin round and baked in seconds on a domed iron griddle over an open flame, then spread while still warm with tangy labneh, olive oil, and za'atar. Druze villages across the Upper Galilee, like Peki'in and Daliyat al-Karmel, sell it fresh off the griddle at small family-run stands.

Why it's made this way: The bread and its griddle-side preparation are a longstanding Druze village tradition, and small family bakeries have turned it into one of the Galilee's most visited food-tourism stops, especially in Peki'in.