Ka'ak is a ring-shaped bread or biscuit with deep cultural roots across the Middle East and North Africa, encompassing a broad family of baked goods that range from soft, sesame-crusted breakfast breads to crisp, spice-filled cookies eaten during holidays and religious celebrations, each variation reflecting the local traditions, ingredients, and s
Fougasse is a beautifully rustic, artisan-style flatbread from the Provence region of southern France, recognizable by its distinctive leaf-like or wheat-sheaf shape with slits cut into the dough before baking to create a decorative pattern that also allows for quicker, even cooking, and while its shape is visually striking, it is the golden, crisp
Lagana is a traditional Greek flatbread baked once a year on Clean Monday, the first day of Great Lent in the Eastern Orthodox calendar, marking a period of spiritual preparation and fasting with a bread that is simple in ingredients yet rich in meaning, made with white flour, water, yeast or sourdough starter, salt, and olive oil, and often topped