Mashtada

Mashtada (sometimes transliterated as Mashtadeh) is a traditional flatbread originating from, and commonly consumed in, regions of Lebanon and Syria. It is a very thin, large, unleavened bread cooked on a saj, a convex metal griddle or dome.

Mashtada is made from a simple dough consisting of flour, water, and salt. The dough is kneaded until smooth and pliable, then rested briefly before being stretched very thin, typically to a diameter of 2-3 feet or more. This stretching is a crucial step, requiring skill to achieve the characteristic thinness without tearing the dough.

The stretched dough is then carefully placed on the preheated saj. It cooks quickly, often in a matter of minutes, becoming slightly crisp and developing light brown spots. The cooked mashtada is then removed from the saj and can be eaten immediately, either plain or with various toppings or fillings.

Mashtada is a versatile bread that can be used in a variety of ways. It can be eaten as a snack, used to wrap fillings like labneh, za'atar, or vegetables, or served as an accompaniment to meals. Its thinness and slight crispness make it a popular choice for those seeking a lighter alternative to thicker breads.

The preparation and consumption of mashtada often hold cultural significance, particularly in rural communities where it is a staple food. The process of making mashtada, often a communal activity, can be a social event, bringing families and neighbors together.