flatbread

You don’t need an oven to make bread. All it takes is a hot griddle, or even an outdoor grill, to turn out freshly-made flatbreads for any meal. Continue reading →

Shuli and his boys were in northern Israel last month, where they stopped for a traditional Middle Eastern snack: paper-thin Druse flatbread, cooked on a convex griddle with no oil, then covered with labneh (yogurt cheese) and za'atar blend.
Watch the deft movements of the baker as she quickly rolls the dough, stretches it thin on a special pillow and quickly griddles it till done. You can hear the boys' excited voices in the background when their treat is almost ready!

Za'atar blend is traditionally made with the za'atar herb, which has been hard to come by recently. Until we're able to source the herb reliably, we are selling a blend that approximates the flavor of the traditional mix with thyme and toasted wheat along with sesame seeds and sumac.

My fascination with pita bread comes naturally as Ive been eating it all my life. Of course my mother used to make pita or flatbread in a wood-fired oven, and would add simple herbs or spices to impart different flavors. These days, pita bread is sold in just about every supermarket, corner market and even at convenience stores. But you can make your own perfect pita or flatbread at home, all it takes is a non-stick pan and a little ingenuity to create a variety of great tasting pita or flatbread. Continue reading →