Bread

These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

We combined our favorite elements from the most popular banana bread recipes on our site to create the ultimate version of this sweet, nutty, supremely moist quick bread.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.