More Recipes Like Berber Bread

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Submitted by: Corey Habbas

This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying.

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Farmer's Bread

Submitted by: ARVILLALAR

A big loaf of this simple white bread will satisfy the most hungry farmer. City folks will love it too!

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Sweet Communion Bread

Submitted by: BILLMI

This recipe makes delicious communion bread that is completely unleavened and suited for religious purposes. It has a unique, chewy texture and the delicious taste of butter and honey. Great alternative to bland communion wafers or crispy matzo crackers. Kids at our church love it, and so do the grown ups.

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Yellow Fever Bread

Submitted by: John

If you like soft bread and the taste of curry, then you will like this bread!

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Hard Do Bread

Submitted by: Marjorita Whyte

This recipe for Hard Do Bread (hard dough bread) is similar to the one sold in West Indian stores. It's a simple white bread that's just slightly sweet.

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Eucharistic Bread

Submitted by: Carol

A quick and easy bread to make for communion services. This bread is just a little sweet and can be shaped whichever way you like.

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Italian Bread Bowls

Submitted by: Kerri Skrudland

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

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Cuban Water Bread

Submitted by: Sandy

This is a simple white bread with water accounting for all of the liquid. Bake on a dusting of cornmeal and sprinkle with sesame seeds on top.

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Indian Sweet Bread

Submitted by: ABSAAR

A crisp and sweet flatbread that's fried on the griddle.

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Tasty White Bread

Submitted by: Angel Olvey

'It's worth the time making this bread just to fill the house with the heavenly aroma as it bakes,' remarks Angel Olvey of Kokoma, Indiana. 'But eating a thick slice is even better.'