EditorialPastry chef and baker Sam Short makes naan in a tandoor at Nura in Greenpoint in the Brooklyn neighborhood of New York on April 16, 2023. (Nico Schinco/The New York Times)
EditorialPastry chef and baker Sam Short makes naan in a tandoor at Nura in Greenpoint in the Brooklyn neighborhood of New York on April 16, 2023. (Nico Schinco/The New York Times)
EditorialPastry chef and baker Sam Short makes naan in a tandoor at Nura in Greenpoint in the Brooklyn neighborhood of New York on April 16, 2023. (Nico Schinco/The New York Times)
Editorial A volunteer bundles loaves of bread for distribution to civilians at a humanitarian aid hub in Bakhmut, Ukraine on Thursday, Dec. 1, 2022. (Tyler Hicks/The New York Times)
EditorialPeople in line for loaves of bread provided by the United Nations by high-rise residence buildings in Chernihiv, Ukraine, Oct. 19, 2022. (Brendan Hoffman/The New York Times)
EditorialTraditional Turkish style bread loaves are readied for baking by workers at Hasan Topal’s bakery in Istanbul, Dec. 14, 2021. (Ivor Prickett/The New York Times)
EditorialLoaves from freshly made dough are placed in a baking pan at the Dubai Challah Bake, an event where guests gathered to socialize and make the traditional Jewish bread, in Dubai, United Arab Emirates, Feb. 17, 2022. (The New York Times)
EditorialHamidullah Noori with loaves of Afghan bread at The Mantu, his restaurant in Richmond, Va., March 29, 2022. (Jennifer Chase/The New York Times)
EditorialThe century-old La Segunda Central Bakery in Tampa, Fla., is famous for its three-foot-long loaves of Cuban bread, Cuban sandwiches and buttery treats. (Eve Edelheit/The New York Times)