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Flour tortillas are one of the best, most versatile, and easiest to make of the flatbreads. I once had a long discussion with a Mexican grocery ve...
Frena bread is the richer, fluffier cousin of pita. With a history of baking over a bed of hot coals in the fire, and try this easy at-home version...
I love making quick and simple tartines that are a fancy name for an open faced sandwich. The particular one makes a great breakfast dish or snack...
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a li...
Mild zucchini gets a boost from the savory pop of caraway seeds and the nuttiness of mahleb (ground cherry seeds). A hint of rose’s aroma and pomeg...
This delicious, savory focaccia courtesy of the Israeli celebrity Chef Yisrael Aharoni is a great way to celebrate fig season. The bread itself is...
Spreading grated fresh tomatoes over garlicky flatbread adds a summery freshness. Adding the juicy tomatoes to the already baked flatbreads instead...
Inspired by the beautiful loaves Uri Scheft crafts, this Holiday Challah is baked complete with bowls for apples and honey. The challah is great f...
Chaat, meet grilled cheese. This quick and easy dish uses a spice blend to save you a lot of time and still deliver big flavor. The dipping sauces ...
Whole fennel and anise seeds baked into and onto these flatbreads give each bite a little crunch. With a cool topping of thick, tangy labne and cri...
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....
Sweet enough to be a breakfast treat and savory enough for a cheese board, this fluffy cake combines thyme with the faint anise scent of carawa...
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