This makes for a very satisfying, versatile breakfast. It doesn’t take that long to boil potatoes so it’s reasonably quick, but steps 1-2 can just as well be done the previous evening (cover and leave on the counter overnight, there’s no need to refrigerate). Use 2T olive oil instead of butter in step 2 to make it vegan/dairy-free.
This is different from the inimitable “rabtet khubz” (bag of bread) from the bakery, but identical to the hot, puffed bread that is brought to the table straight from the oven at a restaurant.
A language note: “khubz” is just the Arabic word for “bread”, any kind of bread. It doesn’t mean this specific type unless you specify “khubz arabi”. “Khubz franji” is French bread, for instance. “Khubz marquq” is the traditional, super thin Lebanese mountain bread. And so on. Some people drop the general word in conversation (sometimes innocently, often pedantically) as if it were a technical term—don’t.
The Slovak Christmas Eve supper consists of twelve meatless dishes representing the twelve Apostles, and these bread balls sweetened by honey are one of them. It seems however that they predate Christianity, and in the central European Pagan tradition were made around the winter Solstice to communicate with the ancestors.
Ground walnuts can replace the poppy seeds; in which case, skip step 8!
Christmas in Provence is famous for its thirteen desserts, symbolizing Christ and the twelve Apostles. The exact items tend to vary from place to place or even family to family, but they typically include nuts, dried and fresh fruits, calissons (marzipan-like candy), quince paste, black and white nougat, and the crown of them all, the sweet bread known as pompe à huile.
This slightly odd pastry is very mild and pleasant. It’s great for tea- or coffee-time, and you can sprinkle more sugar or even jam or chocolate on top if you have a sweet tooth. The double cream + milk can be substituted with 3/4C half-and-half (total, not each), and you could also just use 3/4 milk and leave out the cream altogether.
This is a simple and very quick recipe to make surprisingly good bread. The texture is compact so it’s good for slicing and spreading (and toasting), making it handy for a homemade breakfast. The sugar in step 1 is to feed the yeast, it can be substituted with a teaspoon of honey, or if necessary left out altogether.
If you like Indian food, you probably love naan bread, and I never thought it was this easy to make at home. The best thing about this recipe is how beautifully it freezes: I like to make a big batch on a day when I have time, seal them in a tub and freeze them. Then when I need a quick bite, especially for breakfast, I’ll preheat the oven, put one naan in it straight from the freezer, and it takes only 5 minutes for it to be as warm and fluffy as it it had just been baked. Then I can top it with whatever I have on hand: a fried egg, avocado, zaatar…
If you’re having them as a side, you can optionally fancy up the baking bread in step 7 by brushing it with olive oil, butter, or garlic-infused oil, and sprinkling with nigella or sesame seeds.
Use coconut milk to keep it dairy-free.
You can use these homemade crackers anyway you like, of course– the labneh is a wink at my fellow Levantines. Labneh is strained yogurt (moreso than Greek yogurt) which we have with bread, drizzled with olive oil, for breakfast or in a mezze.
These can make great party food as you really can customize the flavours in myriad creative ways. For instance, using grated cheese as a topping will result in cheese crackers. Why not also try finely chopped sundried tomato, or rubbing the dough with crushed garlic, etc — the important thing is to lightly top the dough, and not cover it (we’re not making a pizza), so the crackers still bake to a crisp.
Careful, if you underbake them, they will be soft. Still good, but not “cracking”.