Middle Eastern Bread
Bread is the first thing on the table. Khobz, lavash, ka’ak — the loaf is older than the silverware. Nothing else gets eaten until the bread is torn and shared.
Featured middle eastern bread recipes
- Pita, the perfect pocket — Iris · Beirut · A hot oven, a stone, two minutes of steam. The pocket forms or it does not.
- Khobz arabi, everyday flatbread — Iris · Damascus · Wheat, water, salt, yeast. The bread eaten three meals a day from one end of the region to the other.
- Manakish za’atar, breakfast flatbread — Iris · Beirut · Pita-like dough topped with za’atar and olive oil. Breakfast on every street corner of Lebanon.
- Fatayer, spinach triangle — Iris · Damascus · A folded triangle of dough around spinach, lemon, sumac. School-lunchbox size.
- Ka’ak al-Quds, Jerusalem sesame bread — Iris · Jerusalem · A long oval purse-handle bread, sesame-crusted, sold by vendors with za’atar in foil.
- Lavash, the thin sheet bread — Iris · Yerevan · A paper-thin flatbread baked against the wall of a tonir. Folded for kebab.
- Taboon bread, oven-floor flatbread — Iris · Hebron · A thicker flatbread baked over hot stones. Carries a dimpled imprint on the bottom.
- Barbari, ribbed Persian flatbread — Iris · Tehran · A long, ribbed, sesame-crusted flatbread. Eaten torn, with feta and walnut at breakfast.
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