Bedouin Staple · Paper-Thin Flatbread
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Bakers stretch the dough paper-thin across both forearms before slapping it onto an upside-down metal dome over an open fire — no rolling pin involved at any point.
A simple dough of flour, water, and salt is worked paper-thin by hand, then cooked in seconds on a convex metal griddle called a saj set over an open flame. Bedouin camps around Wadi Rum and Petra bake it fresh with nearly every meal, torn by hand to scoop up dips and stews.
Why it's made this way: The bread's speed and portability made it a practical fit for Bedouin desert life, where cooking over an open fire with minimal equipment was the norm long before settled bakeries existed.
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Part of World of Street Food — 3248 dishes from 118 countries.
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