Kesra (Algerian Semolina Skillet Bread)
Kesra is a dense, slightly sweet semolina flatbread cooked in a skillet rather than baked, a staple on Algerian tables for scooping up stews....
Batbout (Moroccan Stovetop Flatbread)
Batbout are soft, pillowy Moroccan flatbreads cooked entirely on the stovetop, no oven required. They puff up like pita and are perfect for scooping...
Fougasse aux Olives (Provencal Olive Bread)
Fougasse is Provence's answer to focaccia — a lacy, leaf-shaped flatbread studded with olives and perfumed with herbes de Provence. The dramatic slashes aren't...
Kubaneh (Yemeni Pull-Apart Shabbat Bread)
Kubaneh is a rich, pull-apart bread that Yemeni Jewish families traditionally bake low and slow overnight so it is ready warm for Shabbat morning....
Ftira (Maltese Ring Bread)
Ftira is Malta's answer to the perfect sandwich bread: a ring-shaped, crackly-crusted loaf with a soft, open crumb, traditionally split and filled with tuna,...
Msemen (Moroccan Square Flatbread)
Msemen are square, flaky Moroccan flatbreads folded like a letter and pan-fried until crisp on the outside, soft and layered within. Eaten for breakfast...
Ka’ak al-Quds (Jerusalem Sesame Bread Rings)
Ka'ak al-Quds are large, oval sesame-crusted bread rings sold by street vendors throughout Jerusalem, often alongside a small packet of za'atar for dipping.
The...
Turkish Simit (Sesame Bread Rings)
Simit are Istanbul's favorite street-food bread: crisp, sesame-crusted rings with a chewy inside, dipped in a light grape molasses wash before baking for their...
Portuguese Cornbread (Broa de Milho)
Broa is a dense, slightly sweet cornbread from northern Portugal, traditionally served alongside caldo verde or grilled fish. Cornmeal gives it a rustic texture...