Middle Eastern and North African Breads and Pastries

Gathers the flatbreads and sweet pastries of Middle Eastern and North African culinary traditions, including pita and khubz table breads, Moroccan msemen, and syrup-soaked pastries such as baklava and knafeh, built on wheat flatbread baking and nut-and-syrup pastry work shared across the region's cuisines. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.