An Arab version of the seeded spiced round bread baked in communal ovens

A staple of Madinah region, no ta’teema or asariya (afternoon tea gathering) is complete without fatoot. It is a spiced enriched bread named for its crumbly texture.

Traditionally, it was kneaded with the melted tail fat of a sheep, leavened up with Hajj yeast and baked in the neighbourhood’s communal ovens, as there were no ovens for domestic use. Nowadays, fatoot is readily available from bakeries.

It is a serene moment to witness when Iftar spreads are laid