By Wherever I have travelled in the Middle East an integral part of every meal has been a basket of Arabic bread. They come in all varieties — thin, flat, soft and fluffy, with toppings of sesame seeds or sprinkled with zatar. In Turkey we were served bread with our kebabs and in Jordan and Egypt they came with soups and hummus. In the UAE as well one can eat varieties of Arabic bread or Khubz found in supermarkets and local bakeries.
Traditionally Middle Eastern bread is baked in heated brick ovens. The dough is made into a giant loaf and slid into the oven with wooden paddles. In Egypt on the way to Alexandria from Cairo we stopped at a restaurant outside which a lady was busy baking tasty bread.
