Jewish (Sephardi) Breads Recipes

"A quick recipe for tasty pita."

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Ingredients: hot water, quick-rising yeast...

"This delicious Ezekiel Bread recipe was developed at The Midtown Deli & Bread Bakery in Savannah, Georgia."

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Ingredients: millet, soy flour...

"Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)"

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Ingredients: cornmeal, poppy seeds, salt...

"This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or..."

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Ingredients: almond meal, potato starch...

"Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my..."

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Ingredients: dry yeast, sugar, water...

"This is a really simple and mouth watering Challah. The bread machine saves heaps of washing up time. It makes a 1.5 pound loaf."

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Ingredients: eggs, honey, milk...

"This is a flaky Yemenite bread that my friend Yechiel taught me to make in Israel. It is delicious with puréed tomatoes and zhoug (a spicy condiment--I posted the recipe separately) or with honey. Well worth the effort! (Cook time is rest time)."

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Ingredients: salt, sugar, vinegar...

"These are wonderful little rolls that are very "more-ish", very addictive. You can use any combination of cheeses that you like, we're partial to feta and kashkaval."

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Ingredients: feta cheese, kashkaval...

"These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party."

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Ingredients: egg yolks, eggs, fine sugar...

"from Faye Levy's International Jewish Cookbook. - "Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food...."

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Ingredients: confectioners' sugar, egg yolks...

"I was chewing the fat (literally, it's Chanuka-time now and we eat a lot of fried foods on this holiday) with one of the bank managers at work, and she gave me this recipe for the doughnuts traditionally eaten on Chanuka in Yemen (or by Yemenites all over the world). I tried them out last night, and they are really good. If you are expecting an airy,..."

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Ingredients: eggs, soy oil, powdered sugar...