Baking

We’re Dough is a delicious Lebanese pastry toast in the Houston Galleria area

In real zany Houston fashion without zoning, Lebanese bakery We are dough sits tucked away in a strip mall between a beauty school and a pet store 6437 Westheim. With a cheeky pun in the name (I love a good pun) and a menu full of baked goods, I knew I had to give this place a try.

Although We’re Dough opened in 2019, it flew under my radar until fairly recently. The first time I visited it was incredibly busy, with families and 20 year olds packed to enjoy a weekend breakfast together. There is a sign reminding customers that some breads take 12-15 minutes to be ready. At the time, my husband and I ordered bread to take away, heeded the timing warning, and after waiting a bit longer than expected, we picked up our order and ate our hot loaves in the car. .

Manoush with half akkawi cheese and half za'atar at We're Dough.  Photo by Cindy Wang.
Manoush with half akkawi cheese and half za’atar at We’re Dough. Photo by Cindy Wang.

Manoush is a traditional Lebanese flatbread often topped with za’atar and olive oil. We’re Dough offers it with several topping options. I ordered mine with half akkawi cheese and half za’atar. The bread is soft and spongy, the cheese soft and mozzarella, giving a satisfying elasticity. The other half is generously covered with fragrant za’atar, rich in thyme, sumac and sesame seeds, and richly aromatic olive oil. I don’t know if there’s a particular way to eat this, but my favorite way is to fold the marked strips in half to bring the cheese and zaatar together, creating a kind of bright herb cheese pizza bite. Incidentally, pizza is also on the menu, which I imagine would work well with man’oush as a base.

Soft kaak bread with cheese from We're Dough.  Photo by Cindy Wang.
Soft kaak bread with cheese from We’re Dough. Photo by Cindy Wang.

We also enjoyed the kaak, a common Lebanese street bread coated in sesame seeds. I ordered the fluffy kaak with cheese. The sesame seeds added a delicious crunch and nutty flavor to the already crispy exterior. The inside was moist and slightly sweet. When paired with melted akkawi cheese, the warm toasted bread produces a cheese that would make any Instagrammer envious. The result is a splendid combination of textures and flavors, producing a savory, nutty, crispy bread that is sure to please cheese lovers. We devoured the loaves we had patiently waited for and returned home with our knees covered in crumbs and stray sesame seeds, knowing we would be back.

Fakhar eggs with soujouk at We're Dough.  Photo by Cindy Wang.
Fakhar eggs with soujouk at We’re Dough. Photo by Cindy Wang.

When we came back it wasn’t as busy as the first time so we placed our orders at the counter for dinner. In addition to ordering the same breads, we also ordered the fakhar eggs (eggs cooked in a traditional Lebanese clay pot). I ordered mine sunny side up with sujouka spicy Middle Eastern beef sausage, and my husband’s mixed with Awerma, a traditional ground beef or lamb confit. To complete, I ordered Turkish coffeeimagining it would be a great accompaniment to the breakfast we were about to dive into.

Fakhar eggs mixed with awerma at We're Dough.  Photo by Cindy Wang.
Fakhar eggs mixed with awerma at We’re Dough. Photo by Cindy Wang.

The fakhar eggs came out first, served with a basket of warm pita bread and a plate of toppings consisting of tomato slices, cucumber spears, greens and olives. While one of my eggs was overcooked, the others had barely set whites and runny egg yolks which were fun to crack and perfect for putting in a pita pocket. The sojouk slices were wonderfully spiced and flavorful. They paired perfectly with the eggs, making a nice egg and sausage bite. Hubby’s eggs with awerma was like a frittata, with ground meat mixed into the egg base. We didn’t find it as tasty as sojouk, but it’s great as a hearty breakfast dish for anyone who loves quiches and frittatas. The breads arrived next, just as appetizing as on our first visit. The cafe was lagging, creating an awkward wait as we had already finished our food and packed the leftovers in takeout boxes. Nevertheless, the coffee was served in a beautiful engraved pot with two small porcelain cups, the coffee itself was strong and full of cardamom spice which gives it its characteristic flavor. I forgot to ask if I could have it lightly sweetened when I ordered it – Turkish coffee is sweetened during the brewing process not after it was served – but I enjoyed the strong coffee anyway and spicy, even if the timing was a bit off.

Turkish coffee at We're Dough.  Photo by Cindy Wang.
Turkish coffee at We’re Dough. Photo by Cindy Wang.

While the timing of dishes at We’re Dough can be spotty, if you arrive with a little patience, you’ll be rewarded with freshly baked goods full of rich flavors and other dishes that are perfect for a breakfast. lunch or a leisurely lunch. I haven’t even tried the thin kaak bread or the sajj yet. It gives me the perfect excuse to go back, if not for the food, then to smile at the sign on their wall that says “How do you dough ? I wasn’t kidding when I said I couldn’t resist a good pun.

We’re Dough is open 7 days a week from 8 a.m. to 5 p.m.