How to Middle Eastern Breads
Japanese Milk Bread (Shokupan)
| King Arthur Baking Company | King Arthur Baking | Updated 2023
A tangzhong-based enriched dough method explaining how cooked flour paste improves moisture retention, resulting in an exceptionally soft and fluffy Asian-style sandwich loaf.
Milk Bread Dinner Rolls (Tangzhong Method)
| King Arthur Baking Company | King Arthur Baking | Updated 2024
A pull-apart roll variation demonstrating shaping techniques and controlled proofing for ultra-light crumb structure.
Extra-Flaky Scallion Pancakes
| Serious Eats Staff | Serious Eats | 2022
A laminated Chinese flatbread guide focused on spiral folding and skillet frying to create crisp layers and tender chew.
Homemade Naan (Stovetop)
| Beth Moncel | Budget Bytes | Updated 2023
A yeast-based naan method with clear instructions for dough hydration and stovetop blistering without a tandoor.
Easy No-Yeast Flatbread
| Beth Moncel | Budget Bytes | Updated 2022
A quick chemical-leavened flatbread suitable for wraps, featuring minimal ingredients and skillet cooking.
Paratha (South Asian Layered Flatbread)
| Serious Eats Staff | Serious Eats | 2022
A technique-focused recipe demonstrating fat-layering and folding for characteristic flakiness.
Homemade Pita Bread
| King Arthur Baking Company | King Arthur Baking | Updated 2022
A high-heat bake method detailing shaping, resting, and steam-driven pocket formation.
Milk Street Vietnamese-Style Banh Mi Baguettes
| Milk Street Kitchen | 177 Milk Street | 2023
A thin-crust baguette guide emphasizing hydration levels and baking technique to achieve crisp exterior and airy crumb.
Afghan Bolani (Stuffed Flatbread)
| Serious Eats Staff | Serious Eats | 2023
A pan-fried stuffed bread focusing on dough elasticity and even filling distribution.
Soft Roti (Cook’s Country)
| Cook’s Country | America’s Test Kitchen | 2023
A stovetop flatbread approach highlighting kneading consistency and proper heat control for puffed rounds.
Scallion Flatbread (HelloFresh Style)
| HelloFresh | HelloFresh | 2023
A simplified yeast dough flatbread baked and brushed with oil, designed for quick home preparation.
Korean-Style Milk Bread (Cook’s Illustrated)
| Cook’s Illustrated | America’s Test Kitchen | 2022
A test-kitchen evaluation of tangzhong technique and precise mixing for feathery crumb texture.
Blue Apron Sesame Flatbread
| Blue Apron | Blue Apron | 2022
An oven-baked flatbread method incorporating sesame seeds and olive oil before high-heat baking.
Tandoori-Style Flatbread (Budget Bytes)
| Beth Moncel | Budget Bytes | 2022
A skillet adaptation of tandoor bread featuring yogurt-enriched dough and blistered finish.
Milk Street Persian Barbari
| Milk Street Kitchen | 177 Milk Street | 2022
A long oval flatbread recipe with finger-dimpling technique and high-heat baking for crisp crust.
Serious Eats Mantou (Steamed Buns)
| Serious Eats Staff | Serious Eats | 2022
A detailed steamed bread guide covering dough kneading, fermentation, shaping, and proper steam timing for pillowy buns.
King Arthur Naan (Yeasted Version)
| King Arthur Baking Company | King Arthur Baking | Updated 2023
A yeast-based naan technique explaining hydration balance and stovetop cooking for soft, chewy texture.
Milk Street Turkish Pide
| Milk Street Kitchen | 177 Milk Street | 2023
A boat-shaped bread focusing on dough elasticity, shaping tips, and oven browning control.
Serious Eats Flour Tortillas (Asian Meal Adaptation)
| Serious Eats Staff | Serious Eats | 2022
A pliable flatbread technique demonstrating dough resting and skillet puffing for wrap-style use in Asian dishes.
King Arthur Asian-Style Bao Buns
| King Arthur Baking Company | King Arthur Baking | Updated 2023
A soft steamed bun recipe focusing on enriched dough preparation, shaping folds, and steam control for tender texture.
