It’s the bread of choice for many sandwiches, especially those like falafel or kebabs. Pita bread is made from dough that is wheat flour, salt and water mixed together and then baked on an open flame. Pita bread is a type of round, unleavened flatbread found in many Middle Eastern cuisines. The flavor should remind you of bulgur but in a smaller form. It’s wheat-free and easy to digest, so it’s perfect for people who are gluten intolerant or on a wheat-free diet. The process of cooking khobez is very similar to other grains, but it doesn’t actually need cooking. Shabestan's taftoon flatbreads are baked in a traditional clay oven and, like much of the heritage Persian recipes on the restaurant’s menu, they owe their deliciousness to a highly guarded recipe passed down from father, Chef Shirazi, to son, Chef Abol Fazl.This ancient crop is a delicious staple in Middle Eastern cooking such as couscous and tabbouleh. It is best enjoyed with a mast o kheir (yoghurt) and feta cheese salad for a tantalising start to the dining experience. Where to try it: At Bib Gourmand-rated Persian restaurant, Shabestan, you will be greeted upon arrival with a piping hot taftoon straight out of the oven. The addition of saffron gives the thin, oval-shaped bread its attractive golden hue and delicious fragrance after being baked in an oven, while poppy or nigella seeds are often sprinkled atop for extra texture and more intense aroma It is traditionally prepared with wheat flour, salt, sugar, yeast and saffron, though modern recipes may incorporate eggs, butter, milk and yoghurt. Taftoon A staple bread in Persian cuisine, taftoon (sometimes called nan-e-taftoon in Iran) is a fluffy flatbread that is devoured as a side with delicious curries, stews, and soups. Presentation styles also vary to make the bread more appealing to the modern palate. The restaurant makes their khubiz reqaq fresh daily, which can be enjoyed for breakfast with eggs, cheese or honey, or as a side to accompany heartier meat dishes. Where to try it: Bib Gourmand-distinguished venue Al-Fanar Restaurant & Café takes great pride in preserving the traditional recipes and techniques of iconic Arabic flatbreads while also adapting them to contemporary tastes. Another mainstay in Emirati homes, especially for dinner during Ramadan, khubiz reqaq can be paired with meat dishes such as thereed, a popular Iftar dish enjoyed around the Ramadan season, or savoured rolled up with honey or cheese and sugar. The bread dough is first flattened before being cooked on a griddle or hotplate, which gives the bread a crunchy texture for those who prefer some bite. Khubiz reqaq / reqaq Drawing from the Arabic word Reqa, meaning thin, khubiz reqaq is a thin and crispy bread made with wholewheat flour. The bread is made according to a technique that blends the essence of khubz, naan, and neapolitan pizza dough - as a nod to the diverse food cultures in Dubai, according to the Dubai-born Haddad. Instead of commercial yeast, moonrise’s khubz khameer and other breads feature their 530 day-fermented mother dough to add complexity and depth of flavour. For a unique take, head to moonrise, where their signature house khubz is made using a blend of locally milled flours, to underscore its young executive chef and co-owner Soleman Haddad’s mission to highlight local produce and producers. Where to try it: The khubz khameer can be found in restaurants across Dubai. The result is a light, fluffy bread that makes the perfect accompaniment to a variety of Emirati dishes. Emiratis of yore would traditionally bake khubz khameer in a coal oven, but today, it is often cooked in a special oven-like metal pan that helps the bread puff up into two layers that separate easily. A variety of spices can be added to flavour the bread, which is then garnished with a sprinkle of sesame seeds. Khameer means yeast in Arabic, so this confection naturally features yeast, along with flour and milk as a base, and sweetened with dates instead of sugar. Khubz khameer One of the most beloved and traditional breads in Emirati cuisine, khubz khameer is soft and slightly sweet and found in most local dining tables.
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