For this recipe, instead of using a pita, I use shrak, a thin round bread that can be rolled to make arayes. Enjoy these with yogurt, tahinia, or a spicy dip on the side and plenty of pickles.

Turn oven off, prop door open and leave bread in cooling oven for 20 minutes. Remove from oven and let cool on baking trays. When at room temperature, break bread into large pieces.

In a small bowl, stir together ¼ cup of oil, the garlic, cumin and pepper flakes. Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all ...

Place the braided bread on the prepared sheet and allow it to rise for 25 minutes. Meanwhile, preheat the oven to 350 degrees F. 6 Bake the loaf for 30 minutes, or until it is a deep golden brown.

To begin, an incredibly thin dough is prepared, using a generous amount of water. The camera then transitions to an earthen stove with a large, inverted matka placed on top.

Tuscany's solution for stale bread, panzanella, is just the start of salad solutions for stale bread. Throughout the Middle East — where fresh, thin flatbreads dry out even faster than focaccia ...