Saiha

Saiha is a soft, unleavened flatbread that is widely eaten in Sanmra, both plain and as a basis for other dishes.

Preparation and use
Saiha is made of wheat flour, salt, and water, rolled into circles or ovals about 6-8 inches long and 1/4 to 1/2 inch thick. Saiha is not expected to be perfectly round, and irregularity in thickness are common. Both sides of the dough are lightly fried on a greased skillet, removing the bread before it becomes crispy. The bread cooks quickly due to its thinness, so large quantities can be cooked in a short period of time. In North American enclaves, corn flour (finely ground cornmeal) is also used, alongside the more traditional wheat flour.

On its own, saiha is served as a side dish at many meals, used to sop up liquid from soups, meat dishes, or susa (porridge), and is eaten in conjunction with a number of sauces, such as yad and kunar. With drier meats and vegetables, it can be used in place of silverware to scoop up food. It also serves as an ingredient in a number of dishes. Chopped, deep-fried flatbread is added to many soups and stir-fry-style recipes. It can also be wrapped around meat and vegetables to be eaten together, much like a burrito. This wrap is usually tied closed and deep-fried until it keeps its shape, but for a fast, on-the-go meal, it may be left unfried. Leftover or stale saiha can be soaked in yad overnight and eaten for breakfast, or fried until it's crispy and served with fresh fruit, cinnamon, and black pepper.

In modern times, saiha is sometimes used as a replacement in recipes from other cultures--e.g. as the base for pizza or to hold taco fillings. While spices are not typically added to saiha dough itself, some bakeries sell saiha made from flavored dough, including both savory flavors (onion, chili peppers, etc.) and sweet ones (cinnamon, etc.).

Consumption
Saiha is ubiquitous in Sanmra, to the point of being the nation's signature food. Asian enclaves overwhelmingly eat wheat saiha, but American enclaves eat a mixture of corn and wheat saiha, with corn flour being most popular in southern enclaves. It is consumed in smaller quantities in Tuanmali, by both Sanmra expats and lifelong Tuanmali residents.

Outside of the dalar nations, saiha is not widely available. Dalar living in human nations generally must either make their own or substitute other flatbreads (e.g. pita, naan, chapati, etc.). Some human cities with relatively large dalar populations, such as New York City, may have bakeries that sell saiha, although for obvious reasons it wouldn't be publicly advertised and may even be sold under a different name (such as "New York style naan" or "unleavened pita").