Khobz Tabouna (Tunisian Clay-Oven Semolina Bread)
Khobz Tabouna is Tunisia's classic clay-oven bread, named after the tabouna, a traditional in-ground clay oven. This home version uses a hot baking stone...
Feteer Meshaltet (Egyptian Flaky Layered Bread)
Feteer Meshaltet is Egypt's answer to flaky, buttery layered bread, torn apart in warm sheets that pull away like phyllo. Street vendors sell it...
Tsoureki (Greek Easter Sweet Bread)
Tsoureki is the fragrant, brioche-like braided bread Greek families bake for Easter, scented with mahlab and mastic and often topped with sliced almonds. It's...
Lagana (Greek Sesame Flatbread for Clean Monday)
Lagana is the flat, sesame-studded bread Greeks bake just once a year, for Kathara Deftera (Clean Monday), the start of Lent. It's soft, slightly...
Açma (Turkish Soft Milk Rolls)
Açma are pillowy Turkish yeast rolls enriched with milk and butter, sold warm from bakery windows across Turkey each morning. They're softer and richer...
Challah (Sephardic-Style Braided Sabbath Bread)
Challah is the soft, golden braided bread that graces Jewish tables across the Mediterranean every Friday night. This slightly sweet, egg-enriched loaf is easier...
Friselle (Pugliese Twice-Baked Ring Bread)
Friselle are the sun-baked ring breads of Puglia, twice-baked until rock hard so they keep for weeks, then splashed with water and piled high...
Paximadia (Cretan Barley Rusks)
Paximadia are twice-baked barley rusks from Crete, dried until rock hard so they keep for weeks. Splash one with water or olive oil and...
Aish Baladi (Egyptian Whole Wheat Pocket Bread)
Aish baladi is Egypt’s everyday bread, a whole wheat flatbread that puffs into a hollow pocket in a blazing hot oven. Warm and slightly...
Bazlama (Turkish Village Griddle Flatbread)
Bazlama is a soft, pillowy flatbread cooked on a hot griddle, the everyday bread of Turkish villages. It puffs slightly as it cooks and...