Saudi Arabia
Khubz al-jamri
خبز الجمري
Khubz al-jamri, bread buried and baked directly in hot sand and embers, is a distinct Bedouin technique-bread with real collectible appeal and is not a variant of the carried saj/rgag/shuraik breads.
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Aseer, Saudi Arabia
Mifa Bread
خبز ميفة
Clay oven bread from southern Saudi (Asir, Jazan, Najran), baked in wood-fired tannour oven with smoky flavor and charred crust, distinctive woodfire aroma with charred spots and soft melt-in-mouth interior, a southern regional specialty.
Al-Bahah, Saudi Arabia
Muqana
مقانة
Muqana is Al-Baha whole-wheat bread fermented and baked over hot stones with embers, then served with ghee or honey.
Lebanon
Saj Bread
خبز صاج
Thin flatbread cooked on hot metal saj griddle, light, golden, with pleasant aroma, used in fatteh, mansaf, and various pastries across Saudi, large thin almost transparent with golden color and light weight, a beloved daily staple.
Iraq
Samoon
صمون
Iraqi samoon is a puffy, diamond-shaped bread baked in a hot oven and eaten with stews, kebab and breakfast spreads.
Saudi Arabia
Shuraik
شريك
Shuraik is soft Saudi bread made with flour, yeast, sugar, milk, and crushed chickpeas, with a lightly sweet golden crumb.
Saudi Arabia
Tamees
تميس
Tamees (the Afghan-derived tandoor flatbread) is baked in dedicated tamees bakeries across Saudi Arabia and is ordered by name; it is not a variant of the carried Saudi breads.