© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The idea of filling flatbread with aromatic well-seasoned ground meat is as simple as it is ingenious. The result is so delicious that the dish, known as sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay, has even travelled around the world. From the kitchens of the Levant to South America, particularly Brazil where it has become an integral part of Brazilian cuisine.
The long tradition of flatbread starts in the Arab world, especially in Syria, Jordan, Palestine and Lebanon, where sfiha is widespread. As with many flatbreads, yoghurt plays a central role. Yoghurt's unique properties allow it to act not only as a binding agent, also makes the dough particularly soft and fluffy. Traditionally, sfiha is made with ground lamb, but you can also use beef. There are also vegetarian sfiha with vegetables or variations refined with cheese or quark. These meat pies are really delicious when served warm with yoghurt or tahini dip. But they taste equally good when served as cold party snack.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Level up your cornbread game with this tender, airy yeast-leavened honey cornbread, a great twist on the classic Southern staple. The bread has a light, airy texture with just right amount of chewiness. Serve it warm with a dollop of ricotta and a drizzle of honey for a simple treat. The bread makes wonderful toast in the morning and great sandwiches too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Flatbreads are considered to be the original form of all breads. They are typically made from simple ingredients like flour, water, and salt. It can be leavened or unleavened and vary in texture. Today I am sharing a particularly easy variation using Greek yoghurt and cooked in a skillet instead of oven. Roll them out into any shape you prefer: oblong, oval, or rectangular shape. They go well with soups and kofte, shakshuka, and curry. Or even just with hummus, or tzatziki. But it also tastes delicious on its own with a little herb oil.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This hearty flaxseed bread is one of easiest sourdough bread that is perfect for beginner bakers. It has a golden crispy crust and a moist, chewy, very flavourful crumb with a noticeable amount of omega-3 fatty acids rich flaxseeds. It makes great sandwiches or morning toast. The bread stays fresh even on the 3rd day.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Soft, buttery, sweet yeasted orange bread laced with swirls of black cocoa bread and a deliciously indulgent sweetened condensed milk glaze. Enjoy it with a dollop of Greek yoghurt and seasonal fruit on the side. It just cannot get better than this! This loaf is best enjoyed the day it’s baked, but it will keep in an airtight container at room temperature for up to 3 days.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The creative yeast buns swirled with butter and blueberry jam, and topped with a lilac icing, are soft, tender and in a league of their own. In summer, the blueberry rolls are best baked with fresh blueberries, in winter you can use frozen fruit. This means you can enjoy these blueberry rolls all year round. Whether for breakfast or in the afternoon with coffee and tea: such wonderfully fluffy, tender buns always put you in a good mood.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Creating bread from rice or rice flour is not a new culinary concept. My mom ususally steamed them after overnight proof using very little yeast or wild yeast. Had it at home all the time, I didn’t and still don’t give a toss about it. So, this is for you, Dezzy. However, using 100% whole raw rice kernels to bake gluten free bread without the help of psyllium, xanthan gum or starch can be a bit tricky and time-consuming than simply using rice flour. The rice batter tends to dry out very easily, that’s part of reasons that rice must be soaked for at least 4 hours, preferably overnight, and esp. if you don’t own a high-speed blender. For a better result, use short grain white rice, but long grain rice could and should work too. The result could be different though. Make one large loaf or several small ones. Top the loaf/loaves with some seeds for different flavours if desired. It’s crusty outside and very soft and tender inside, ideal for sandwiches and for toasting.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Soft, delicate breads are crowd-pleasers, and this bread, thanks to the purple sweet potato and chicken schmaltz added to the dough, is incredibly tender, fluffy and chewy. I used purple sweet potato, but you can also use other types of sweet potato. The amount of flour could vary slightly depending on the type of flour you're using and the moisture in your sweet potatoes, so check out your dough consistency and feel free to add a bit more flour or water if your dough turns out too dry or too wet. That being said, it’s better to work with a sticky dough than a dry one as liquid is what make your bread tender and soft. I have added a tablespoon of aronia powder with a good source of antioxidants for the health benefits, but it’s completely optional.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These delicious Swedish cinnamon buns ‘Kanelbullar’ are the epitome of cosiness, comfort, deliciousness and simply perfect when you need a sweet treat. You have to try this original recipe: we love the fluffy yeast dough with the sweet cinnamon filling and can't get enough of the crispy sugar crust! Since I have coated the kanelbullar with sugar after baking, I reduced the amount of sugar in the dough. If you don’t like the sugar crust, then it’s the best to increase the amount of sugar in the dough. I believe that cardamom goes particularly well with cinnamon buns. However, not everyone likes the distinctive flavour of cardamom, if that's not your cup of tea, simply leave it out.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Soft and tender pumpkin Cheddar yeast bread made from scratch. It’s delicious fresh or toasted and perfect for breakfast or sandwich. I used mashed roasted pumpkin, so it’s probably drier than the canned one. Adjust the liquid if necessary. Bold, sharp vintage Cheddar provides a nice contrast to the sweet creamy pumpkin, but you can use other aged cheese too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The bread is pillowy soft, rich, and beautifully golden from the saffron-infused dough. The saffron, one of the most precious and expensive spices, adds a warm, sweet, slightly floral, and earthy flavour that's unique but not overpowering. It’s great for holiday season, but works fantastic for breakfast all year round.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This cornbread is a perfect harmony of sweet, spicy, tangy, and earthy, making it an ideal accompaniment for stews and soups, grilled meat or salads. I have used jalapeño and Gruyère, but other chilli peppers and cheeses would work just as fine. If you prefer it extra spicy, just leave the jalapeños seeds in. The cornbread is delicious on its own, with some butter or honey lime glaze. It is completely optional, but I strongly recommend it as it adds a tangy sweetness and zesty kick that elevate the flavours to a whole new level and take your mood on a delightful turn! Leftovers can be frozen, or cut them into cubes to make croutons for soups and salads.