Rgaif is a tasty crispy pan-fried square Moroccan flatbread or pancake. It is sold at street food stands or in bakeries in Morocco, but is also made in Moroccan homes.
It's also known as rgaïf, rghaif, or r'gaif... or msemmen, m'smen, or msemen (and probably many more names).
Cruffins, a cross between croissants and muffins, with a sweet buttery dough, are a great way to capture the flaky dough of croissants crossed with the convenience of muffins.
You get the light and airy pull-apart flaky pastry in a muffin shape without having to roll out and laminate dough over two or three days.
This Hungarian almond roll is made with a simple brioche style dough filled with a sweet almond and dried fruit filling.
You will love a slice of this almond roll for breakfast with your morning coffee. It's also delicious as a mid afternoon snack.
This bread, besides being pretty darn stunning, is soft, garlicky, cheesy, and tasty. It will kind of remind you of the flavors of pizza in a soft bread.
This whipped spelt bread is called "whipped" because you beat the dough at high speed before refrigerating overnight to let it ferment. The resulting bread is full of flavor.
This bread is a combination of bread flour and whole spelt flour, along with water, salt and yeast.
Runzas are a pocket sandwich where a filling of ground beef, cabbage, and onions are baked in a yeasted dough. They are also known as bierocks and krautburgers.
The theory of their origination is that they are from Russia or
Germany, and came to the U.S. via the Volga Germans who settled in Nebraska,
Kansas, and North and South Dakota in the 1900s.
