Challah is a loaf of leavened, braided egg bread that is traditionally consumed on Shabbat in Jewish communities, although it is also popular on festive occasions such as weddings or brit milahs. Less common varieties of challah are not braided, but shaped into spirals, books, keys, and flowers.

Sometimes, before baking, challah is sprinkled with poppy, sesame, or coriander seeds, symbolizing manna that fell from heaven while the Israelites were in Exodus. On Shabbat, two loaves of challah are traditionally placed on the festive table, their braids symbolizing connection, justice, love, and peace. 

Taboon is a Middle Eastern flatbread that is traditionally baked in a clay oven, giving the bread its characteristical bubbly shape. It consists of flour, water, yeast, and sugar. The bread is commonly sold on the streets, stuffed with falafel, shredded meat, or hummus.

It is also often used for scooping up meat stews or gravy-based dishes.

Malawach is a traditional layered and folded bread that is especially popular in Israel and Yemen. Visually reminiscent of a pancake, the bread is made with flour, water, salt, and ghee. Once baked, it is often sprinkled with black sesame seeds.

Traditionally, malawach is served with hard-boiled eggs, chopped and crushed tomatoes, and z'hug, a spicy condiment.

Jachnun is a traditional Yemenite Jewish pastry or flatbread (or something in-between) of Adeni Jewish origin. The Yemenite Jewish immigrants have also popularized the dish in Israel. It's traditionally served for breakfast on Shabbat morning. The dough is made with a cobination of flour, white sugar, water, and margarine.

In the past, whole wheat flour, clarified butter (samneh), and date syrup were used instead of the ingredients for the modern Israeli version. The dough is rolled thinly, coated with margarine, then rolled. The rolls are placed in a pot lined with stale bread, which is used to soak up excess oil, then baked overnight at low temperature, usually with a few oven-baked eggs on top.