The classic staple bread of Middle Eastern cuisine. Soft and chewy with a good stretch quality that’s well suited for wiping savory stew remenants or filling up with meats, falafel, or even just some hard boiled eggs, feta and tahini sauce to make a hearty, delicious breakfast. This version is naturally leavened and baked with fire in a clay oven. A small percentage of Buckwheat adds a piquant tone of sharp earthiness that lends character to the leading flavors which are mostly smoky, nutty and sweet.
(When feeling particularly indulgent, try stuffing half a warm pocket with a heaping tablespoon of Nutella...)
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