A thin batter poured in a fast circular motion onto a curved iron pan (saj) over an open flame, producing a translucent, paper-thin bread that crisps in under a minute. Eaten with date syrup, or with an egg cracked directly onto the pan and folded inside.

Sold at heritage festivals and National Day events. The baking itself is worth watching: the speed of the pour, the pan temperature, the instinctive peel. A skill that looks effortless and is not.