Still hungry? Check out more recipes below!
Tandir Non is a traditional Uzbek tandoor-baked bread, crisp on the outside with a tender, slightly tangy crumb from yogurt and milk. Topped with sesame and nigella seeds, it’s perfect alongside savory dishes or enjoyed on its own with tea.
Pastrmajlija is a Macedonian oval flatbread boat topped with seasoned pork and often finished with an egg, yielding a rustic, savory, and hearty main. The crisp-chewy crust and rich pork-lard topping deliver bold flavor with a touch of sweet paprika.
A classic Jerusalem bagel: a large, oval, gently sweet sesame-crusted bread with a chewy interior and crisp, golden exterior. Perfect warm with olive oil, za’atar, or labneh.
Roshi is a soft, unleavened Maldivian flatbread made from flour, water, salt, and a touch of oil—perfect for scooping up curries or enjoying with simple sides.
A Jamaican staple: smoky roast breadfruit served with crisp, well-seasoned fried jackfish. The fish is marinated with lime, garlic, scallion, thyme, and scotch bonnet, then lightly dredged in a flour–cornmeal mix and fried golden. Finished with a touch of butter on the breadfruit and a peppery vinegar splash.
Buttery, tender shortbread infused with desiccated coconut and a hint of vanilla—crisp at the edges, melt-in-the-mouth at the center. A simple island-inspired treat perfect for tea or coffee.
Khachapuri is a classic Georgian boat-shaped bread filled with a rich blend of cheeses and finished with butter and a runny egg. Cheesy, indulgent, and perfect for sharing, it’s comfort food at its finest.
Soft, tender gluten-free rice bread made with rice flour, xanthan gum, and a blend of milk, eggs, butter, and olive oil for richness, with a light tang from apple cider vinegar and a sesame-studded crust.
Bouvet Hardtack is an ultra-dry, sturdy cracker made from flour, water, and salt—built for longevity and perfect with soups, stews, or spreads. Simple ingredients, long shelf life, and a satisfyingly crunchy bite.
Capirotada is a classic Mexican bread pudding layered with toasted bolillo, piloncillo-spice syrup, nuts, dried fruit, coconut, fresh fruit, and queso fresco—rich, aromatic, and comfortingly sweet.
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