Msemen (Moroccan Square Flatbread)

Msemen (Moroccan Square Flatbread)

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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...
Turkish Simit (Sesame Bread Rings)

Turkish Simit (Sesame Bread Rings)

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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...
Ftira (Maltese Ring Bread)

Ftira (Maltese Ring Bread)

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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,...
Classic Pizza Dough

Classic Pizza Dough

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Learn how to make classic pizza dough from scratch with this easy recipe! Perfectly chewy, airy, and crisp, it's the ideal base for any...
Homemade Pita Bread

Homemade Pita Bread

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Soft, pillowy pita with a perfect pocket for scooping hummus or stuffing with grilled meats. It only needs pantry staples and a hot oven...
Portuguese Cornbread (Broa de Milho)

Portuguese Cornbread (Broa de Milho)

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Broa is a dense, slightly sweet cornbread from northern Portugal, traditionally served alongside caldo verde or grilled fish. Cornmeal gives it a rustic texture...
Ka'ak al-Quds (Jerusalem Sesame Bread Rings)

Ka’ak al-Quds (Jerusalem Sesame Bread Rings)

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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...
Kubaneh (Yemeni Pull-Apart Shabbat Bread)

Kubaneh (Yemeni Pull-Apart Shabbat Bread)

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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....
Rosemary Olive Oil Focaccia

Rosemary Olive Oil Focaccia

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Focaccia is Italy's answer to easy, forgiving bread baking: no shaping skills required, just a generous hand with olive oil and flaky salt. Fresh...
Paximadia (Cretan Barley Rusks)

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Paximadia are twice-baked Cretan barley rusks, hard enough to keep for months, originally made for shepherds and sailors who needed bread that wouldn't spoil....