Breads

Breads

By
Greg Malouf, Lucy Malouf
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

The Middle East is justifiably renowned for its wonderful range of flatbreads. They are eaten with every meal and enjoyed as snacks throughout the day. Breads from this region are predominantly low-risen, but can be thick or thin, soft or firmer, white or wholemeal, sweet or savoury – or even baked into paper-thin crispbreads. In some areas, breads are sprinkled with seeds or the dough flavoured with spices before baking. Some have pockets and some come ready-stuffed. Some are baked on domed or flat metal griddles, others on hot stones or in wood-fired clay ovens, and others still in deep cylindrical tandoors.

Although flatbreads rule, you can also find higher-risen rolls and loaves. Turkish simit and Lebanese kaak are popular breakfast bread rings, similar to pretzels, and we’ve enjoyed rustic-style loaves made from fine or coarsely ground maize in both the north of Turkey and in North Africa.

In this section we’ve included a few of our favourites from around the Middle East. As well as the easy and endlessly versatile griddle breads, which you can cook in a hot wok or frying pan, there are tiny pocket joujou breads – like mini pita breads – which you can eat with just about everything, There is also the recipe for our lovely soft breakfast rolls that have a gorgeous glazed crust, and a rich, fruited saffron tea loaf. And we simply had to include a Lebanese manoushi dough recipe and a selection of tasty toppings. Manoushi are the Middle Eastern equivalent of Italian pizzas and, while strictly speaking they aren’t bread, they are one of the most popular snack foods in the region.

Featured Recipes in this Chapter

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