A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape. Similar to procedures for making other flatbreads, the dough of Saj bread is flattened and kept very thin prior to cooking, resulting is a very slender depth to this bread. Some refer to Saj bread as a form of pita or lavash, either of which could be baked on a Saj griddle. Other common names for bread baked in this manner are Shrak bread (a whole-wheat bread), marquq bread (a thinner yeast bread), Kurban bread (a Holy Communion bread), marook, mountain bread, or kmaj.