#bread
11 viral recipes tagged #bread.
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لحم بعجين
Turkey's thin, crackly 'pizza': a paper-thin round of dough spread with a vivid topping of minced lamb, tomato, pepper and parsley, baked blistering hot for minutes. You squeeze over lemon, pile on parsley and onion, and roll it up to eat — a street-food staple from Gaziantep to Istanbul.
turkishstreet-foodlamb -
Focaccia — Italian Olive Oil Bread
Italy's golden olive-oil bread: a wet, slow-risen dough drenched in good olive oil, dimpled all over with your fingers, scattered with rosemary and flaky salt, and baked until crisp-bottomed and pillowy within. Forgiving, deeply satisfying and endlessly adaptable — proof that flour, water, salt, yeast and great oil can make something extraordinary.
italianbreadvegetarian -
مناقيش
The breakfast of the Levant: a soft round of dough spread with a fragrant paste of za'atar and olive oil and baked until the base is crisp and the edges puff. Sold from bakeries from Beirut to Amman at dawn, manakish (singular man'oushe) is eaten folded and warm — with cheese, fresh tomato and mint, or simply on its own with a glass of tea.
levantineveganbreakfast -
Adjaruli Khachapuri — Georgian Cheese Bread Boat
Georgia's irresistible cheese bread, in its showstopping Adjaran form: a boat of soft yeasted dough filled with molten salty cheese, baked until golden, then crowned with a raw egg yolk and a knob of butter that you swirl into the bubbling cheese at the table. You tear off the crusty ends and dip them into the rich, gooey centre. Pure indulgence — and the most photogenic bread in the Caucasus.
georgiancheesebaking -
Injera — Ethiopian Sourdough Flatbread
The soft, spongy sourdough flatbread at the heart of every Ethiopian and Eritrean meal: a naturally fermented teff batter poured onto a hot griddle and cooked on one side until it sets into a tangy, pliable, holey pancake. Injera is plate, utensil and bread all at once — you tear off pieces to scoop up stews (wot) and vegetables spread over a communal platter. Its slight sourness and airy 'eyes' come from days of wild fermentation.
ethiopianvegangluten-free-option -
Pide — Turkish Boat-Shaped Flatbread
Often called 'Turkish pizza', pide is a canoe-shaped flatbread with a chewy, hand-stretched base and folded, pinched edges that cradle a savoury topping — molten cheese, spiced minced meat (kıyma), sucuk and egg, or vegetables — baked in a hot oven until the crust is crisp and golden and the filling bubbling. Brushed with butter as it comes out and cut into strips, pide is a beloved staple of Turkish bakeries and a favourite during Ramadan, eaten hot and hand-held.
turkishbakingbread -
خبز برجر منزلي الصنع
These homemade hamburger buns bake up tall and golden with a soft, feathery crumb and a lightly sweet, buttery flavor that holds a juicy patty without turning to mush. An enriched dough of milk, butter, and a whole egg gives them a tender, almost brioche-like bite, while a two-stage rise builds the structure that keeps them fluffy for days. A glossy egg wash and a scatter of sesame seeds finish them like the ones from a proper bakery.
breadamericanbaking -
خبز نافاجو المقلي
Navajo fry bread is a golden, pillowy fried flatbread with a crisp, blistered crust and a tender, slightly chewy center. A simple dough of flour, baking powder, salt, and warm water puffs dramatically the moment it hits hot oil, giving you those signature bubbles and a light interior. Resting the dough relaxes the gluten so the rounds stretch thin without snapping back, which is the secret to an even, high puff.
breadamericannative-american -
خبز الذرة باللبن الرائب
This is a lightly sweet, deeply tender buttermilk cornbread with a crisp, buttery crust that comes from pouring the batter into a screaming-hot cast-iron skillet. Real cornmeal gives it a warm, nutty flavor and a soft, moist crumb that never turns dry, while the tang of buttermilk activates the baking soda for a fluffy lift. The hot-butter trick is what delivers those golden, craggy edges every time.
americanbreadcornbread -
خميرة الساوردو الطبيعية
A sourdough starter is a living culture of wild yeast and lactic acid bacteria that you raise from nothing more than flour, water, and about a week of once-a-day stirring. This method kicks off with whole wheat flour — its bran carries a dense population of wild microbes — then switches to unbleached all-purpose flour for clean, predictable feedings. The payoff is a jar of bubbly, tangy, yogurt-scented leavening that can raise bread for years if you keep it fed.
breadamericanfermentation -
خبز أبيض منزلي
This is the tall, pillowy sandwich loaf that makes store-bought white bread taste like cardboard: a lightly sweet crumb, a thin golden crust, and slices sturdy enough for PB&J but soft enough to squish. A splash of oil keeps it tender for days, and blooming the yeast in sugared warm water guarantees a strong, reliable rise even for first-time bakers. The dough is forgiving, needs no fancy technique, and turns out two loaves — one for now, one for the freezer.
breadbakingamerican