A Middle Eastern style flat bread, cooked very quickly on the oven stones.


A white dough with a light sourdough and olive oil taste. The toasted seeds and parmesan are a nice additional flavour. Being cooked on the oven stone adds a subtle smokiness.


Small, flat bun.

Serving suggestions

A very versatile bread that can be used for all sorts of meals or snacks. Great for sandwiches – both fresh or toasted – and great when cut into strips to use with dips and spreads.


NZ-grown wheat flour, vitamin (folic acid), olive oil, water, salt, yeast, sesame seeds, poppy seeds, black sesame seeds, parmesan cheese, egg wash.