For focaccia that is rich but light, we bake it in olive oil–coated cake pans and poke the dough with a fork before baking. Rosemary
Parcooking the dough and the topping separately creates a crisp, ultraflavorful Spanish flatbread. Red Pepper Coques MAKES 4 coques, serving 6 to 8 VEG WHY
We let the dough for our za’atar -topped flatbread rise in the fridge to develop the best flavor and most even texture. Za’atar Bread MAKES
Quick-cooking ground lamb and hot pepper paste top this savory Middle Eastern flatbread. Lahmacun MAKES four 9-inch flatbreads, serving 4 to 6 WHY THIS RECIPE
A spiced onion jam contrasts nicely with earthy mushrooms in our vegetarian take on this Palestinian flatbread. Mushroom Musakhan MAKES two 15 by 8-inch flatbreads,
To ensure crisp and sturdy lavash, we brush them with olive oil and bake them before adding hearty toppings. Lavash with Tomatoes, Spinach, and Green
A well-hydrated dough and a preheated baking stone ensure that our pita has a hollow interior perfect for stuffing. Pita Bread MAKES eight 8-inch pitas