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...
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...
Classic Pizza Dough
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...
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...
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...
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...
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,...
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...
Rosemary Olive Oil Focaccia
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...
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...