The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Instead, it's spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do. More Middle Eastern Recipes
Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath bread. Unlike the eggy challahs of the Ashkenazi Jews of Eastern Europe, this version comes from the Sephardic Jews of the Mediterranean, who flavored their challahs with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf. More Breads from Around the World
Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil. Plus: More Mexican Recipes
The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn. Fresh masa is becoming increasingly available in cities with large Mexican populations, but masa harina, a dry corn flour, works well in the recipe below. Maseca is the most commonly available brand, but Bob's Red Mill (sold at health-food stores and some supermarkets, or at bobsredmill.com) has better flavor. More Quick Mexican Recipes