Israeli breads

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

Khubz () is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

type of bread

Malawach or melawwaḥ (Hebrew: מלוואח), is a Jewish Yemenite flatbread that is traditional in Yemeni cuisine taken as Israeli cuisine. The name of the dish comes from the Arabic "", literally “board-like bread”. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and resek agvaniyot. Sometimes it is served with honey.

Kubaneh () is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. The bread is often served alongside haminados (eggs that are baked in their shells along with the bread), and grated tomato.

Israeli bread

Laffa, also known as lafa or Iraqi pita, is the Modern Hebrew term for a large, thin flatbread with an Iraqi origin. Laffa is a simple bread that is traditionally vegan and cooked in a tannur or tabun, both of which are clay ovens. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. It is also the traditional bread used in sabich, an Israeli eggplant sandwich.