Bread
4 viral, validated bread recipes — each tested by a named editor in a real kitchen.
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Adjaruli Khachapuri — Georgian Cheese Bread Boat
Georgia's showstopper: a boat of soft yeasted bread filled with molten salty cheese, baked until bubbling, then crowned with a raw egg yolk and a knob of butter you swirl into the cheese at the table. You tear off the edges and dip.
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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.
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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.
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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.