Know Your Pita: A Guide to Middle Eastern Flatbreads (2024)

Arabic bread, or pita bread, as it is more popularly known around the world, is a family of yeast-leavened round flatbreads baked from wheat flour.

First created from wild cereal grains in North-eastern Jordan almost 14,500 years ago, the humble confection is made from commonly found ingredients using a simple process that has been passed down from generation to generation. This has helped it to withstand the test of time to become a staple in every Middle Eastern household.

One of the unique features of pita bread is its ability to puff up when baked, thanks to the combination of the yeast, flour and the heat, which causes the rapid expansion of the dough. The result: a fluffy, chewy bread with a pocket in the middle that can be used to encase all types of delicious fillings.

Whether it is used as a pocket, a scoop, a bowl or a wrap, pita bread is both convenient and versatile. This versatility has also contributed to its widespread global popularity, as it has been adapted and transformed in various ways across different cultures and countries.

There are several different types of pita bread, each with its unique characteristics. In this article, we look at some of the varieties of pita bread that exist across the Middle East, and how the restaurants in Dubai — a city known for its modernity and innovation in the F&B world — have introduced new twists to the age-old staple — creating magic with this simple concoction of flour, water, yeast and salt.

Let’s get things rolling!

Khubz khameer

One of the most beloved and traditional breads in Emirati cuisine, khubz khameer is soft and slightly sweet and found in most local dining tables.

Khubiz reqaq / reqaq

Drawing from the Arabic word Reqa, meaning thin, khubiz reqaq is a thin and crispy bread made with wholewheat flour. The bread dough is first flattened before being cooked on a griddle or hotplate, which gives the bread a crunchy texture for those who prefer some bite. Another mainstay in Emirati homes, especially for dinner during Ramadan, khubiz reqaq can be paired with meat dishes such as thereed, a popular Iftar dish enjoyed around the Ramadan season, or savoured rolled up with honey or cheese and sugar.

Where to try it: Bib Gourmand-distinguished venue takes great pride in preserving the traditional recipes and techniques of iconic Arabic flatbreads while also adapting them to contemporary tastes. The restaurant makes their khubiz reqaq fresh daily, which can be enjoyed for breakfast with eggs, cheese or honey, or as a side to accompany heartier meat dishes. Presentation styles also vary to make the bread more appealing to the modern palate.

Chebab

Closer in appearance to a pancake, this thin, crisp, and sweet bread is made using the same ingredients, with the addition of yeast, cardamom, and turmeric. Derived from the word cheb, which means flipping over in Arabic, chebab is made by cooking bread in an Arabic bread oven until it has turned golden on both sides. This bread is traditionally enjoyed for breakfast with a dollop of cheese or a drizzle of date syrup and a sprinkle of sesame seeds, or at Suhoor, the meal before dawn during Ramadan.

Where to try it: Bib Gourmand-recognised Al Khayma Heritage Restaurant offers chebab as part of their all-day breakfast menu. Their saffron and cardamom-infused version is made fresh daily in the courtyard of a restored traditional Emirati house, and served with butter, honey, date syrup and jam. Want to learn to make it yourself? The restaurant also regularly conducts three-course cooking classes onsite. Or, give it a try at home with this recipe from Al-Fanar.

Taftoon

A staple bread in Persian cuisine, taftoon (sometimes called nan-e-taftoon in Iran) is a fluffy flatbread that is devoured as a side with delicious curries, stews, and soups. It is traditionally prepared with wheat flour, salt, sugar, yeast and saffron, though modern recipes may incorporate eggs, butter, milk and yoghurt. The addition of saffron gives the thin, oval-shaped bread its attractive golden hue and delicious fragrance after being baked in an oven, while poppy or nigella seeds are often sprinkled atop for extra texture and more intense aroma

Where to try it: At Bib Gourmand-rated Persian restaurant, Shabestan, you will be greeted upon arrival with a piping hot taftoon straight out of the oven. It is best enjoyed with a mast o kheir (yoghurt) and feta cheese salad for a tantalising start to the dining experience. Shabestan's taftoon flatbreads are baked in a traditional clay oven and, like much of the heritage Persian recipes on the restaurant’s menu, they owe their deliciousness to a highly guarded recipe passed down from father, Chef Shirazi, to son, Chef Abol Fazl.

Manakeesh

Popular throughout the Middle East, manakeesh is a round, pizza-like Lebanese flatbread made with a simple dough and topped with olive oil and various toppings, typically za'atar — a blend of wild oregano, toasted sesame seeds and sumac — and a brined cheese known as Akkawi. It is usually enjoyed at breakfast or lunch with fresh vegetables and tea.

Where to try it: The manakeesh is a hot favourite at MICHELIN-recommended Lebanese restaurant, Al Mandaloun, so much so that there’s an entire section of the menu dedicated to it. You can opt to have yours with 14 different combinations of toppings, from traditional shredded cheese to minced lamb or labneh, a tangy Lebanese take on cream cheese.

Is Buah Kulim (Jungle Garlic) the More Sustainable Alternative to Truffle?

Does Malaysian Buah Kulim, or Jungle Garlic, hold the potential to replace the elusive truffle? Chefs Darren Teoh of two-MICHELIN-Starred Dewakan in Kuala Lumpur and Johnson Wong, recipient of the Malaysian MICHELIN Guide Young Chef Award 2024, tell us their thoughts on the locally sourced gem.

How Four MICHELIN Restaurant Chefs Celebrate Eid al-Fitr

Four UAE chefs of diverse cultural backgrounds share how they traditionally celebrate Eid al-Fitr.

A Guide to Vietnamese Coffee

In Vietnam, coffee isn't merely a beverage, it's a social ritual.

A Guide on How to Pair Tea with Food by Esora Singapore

At MICHELIN-Starred Esora, tea specialist Kate Pascual shares her secrets to crafting a perfect tea pairing with dishes.

Behind the Bib: 3Fils and How it Became a Homegrown Favourite in Dubai

Discover this Dubai restaurant’s secret to a successful kitchen.

Make Maamoul for Eid al-Adha Like a MICHELIN Restaurant Chef

An Arabic biscuit recipe perfect for celebrating Eid al-Adha and any festive occasion, provided by Dubai's MICHELIN-selected restaurant, Siraj.

MICHELIN Guide Hotels with the Best Views of Dubai

Check into scenic bliss with this selection of luxurious MICHELIN Guide hotels.

2 Days in Dubai for the Design and Art Lover

A two-day itinerary for all things art and design in Dubai.

In Season: Green Star Restaurants' Seasonal Dishes for May

Find out what's the best thing to eat this month in the UAE, according to MICHELIN Green Star restaurant chefs.

MICHELIN Guide Hotels in Dubai with Amazing Pools

A curated list of must-try pools in some of Dubai’s most beautiful stays.

Travel the World in these 10 Female-Led MICHELIN Restaurants in Dubai

Experience a world of flavours in kitchens helmed by the talented women behind Dubai’s vibrant culinary scene.

One Chef/One Producer: Putting Local Produce On The Menu In Dubai

What happens when two innovatives in produce and cooking come together? Sheer delight in taste and efficacy, that’s what.

How Dubai Became Home: Chef Giacomo Amicucci

Chef Giacomo Amicucci of two MICHELIN star restaurant Il Ristorante - Niko Romito tells us how he has made Dubai his home.

Vegetarian Cuisine on the Rise in Dubai

Is meat a must? Two chefs of MICHELIN-starred restaurants tell us how Dubai’s culinary scene has grown to welcome more vegetarian options.

How Dubai Became Home: Chef Burcu Cracknell

Discover how female chef Burcu Cracknell, Head Chef of MICHELIN-selected restaurant, Josette, has made Dubai her home.

Ramadan Nights: Where to Enjoy Iftar at MICHELIN-Recommended Restaurants

Indulge in an opulent feast of flavours this Ramadan and gather with loved ones to break fast at these extravagant Iftar experiences at MICHELIN-recommended restaurants.

Storytelling Through Food: Fi’lia Chef Blends Italian Heritage with a Female-Empowered Future

This March, the MICHELIN Guide celebrates the first fully female-led restaurant in Dubai, Fi’lia.