Bread at every meal
In the Arab world, bread is eaten at every meal and often used instead of a spoon.
- Khubz: the soft round flatbread that puffs into a pocket, for shawarma, falafel and dips.
- Manakish: Lebanese breakfast flatbread spread with za’atar and olive oil.
Baking tips
- Arabic breads need very high heat for a short time. Preheat the oven fully with a tray or stone inside.
- Roll khubz evenly so it puffs.
- No oven? A hot tawa works for both, just like naan.
Using leftovers
Stale bread is never wasted: it becomes the crisp pieces in fattoush and the croutons on shorbat adas. South Asian cooks who make naan and roti will find Arabic breads quick to master.