Murayghat

Murayghat is an Arabic word that describes a specific type of savory flatbread popular in the Levant region, particularly in Syria, Lebanon, and Palestine. It is typically prepared using a thin dough, often made with wheat flour, water, and salt. The dough is then stretched or rolled out very thinly before being baked on a saj (a convex metal griddle) or in a traditional oven.

What distinguishes Murayghat from other flatbreads is its topping. Before baking, the dough is typically brushed or smeared with a mixture of olive oil and za'atar (a blend of herbs including thyme, sumac, and sesame seeds). Other variations include the addition of spices like cumin, coriander, or chili powder to the za'atar mixture for a more complex flavor. Some recipes also incorporate a thin layer of cheese, such as Akkawi, before baking.

Murayghat is commonly eaten for breakfast or as a snack. It is often served with labneh (strained yogurt), fresh vegetables like tomatoes and cucumbers, or olives. The bread is typically torn or folded into pieces for easy consumption. Its relatively simple preparation and readily available ingredients make it a staple food in many Levantine households.