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Here's a pull-apart dill bread recipe that needs nothing more than your fingers to enjoy!

Now that you’ve seen this fluffy, savory dill bread recipe, you’ll never be able to go back. Bake this and a jillion other fantastic-looking treats with Breaking Breads, a much-loved collection of recipes from Breads Bakeries’ Uri Sheft. Inspired by all the regions that comprise Israel’s famed baked goods, Breaking Breads is a must-have for the flour artist in your life.

I first saw the shape of this bread on the island of Djerba, off the coast of Tunisia, where there is a very small (about a thousand people) yet vibrant Jewish community that has lived there for 2,500 years. Unlike other Arab countries in North Africa and the Middle East whose Jewish communities have all but vanished after many people moved to Israel, the bulk of Djerba’s Jewish community has remained on this beautiful island.

Dill, an herb favored in Scandinavia and Eastern Europe and even in Iran, is popular in Tunisia, too. This bread, a twist on Pain de Mie, is formed into a coil and then snipped with scissors to create the shape of a flower (kishlaya), which is how challah is traditionally shaped in Djerba, Tunisia. You’ll need a generous amount of work surface to form the coils.

Reprinted with permission from Breaking Breads