We still have reader rewards left for supporting our local journalism! Click here for details. Business owners who would like to advertise can email us. Houston Food Finder is proud to be partially reader supported.

In true, zany, Houston-no-zoning fashion, Lebanese bakery We’re Dough lies nestled in a strip mall between a beauty school and a pet shop 6437 Westheimer. 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.

Though We’re Dough opened in 2019, it’s flown under my radar until fairly recently. The first time I visited, it was insanely busy, with families and young 20-somethings packed in to enjoy a weekend breakfast together. There’s a sign reminding guests that some of the breads take 12 to 15 minutes before they’ll be ready. At the time, my husband and I ordered some bread to go, heeded the timing warning, and after waiting a fair bit longer than advertised, we collected our order and ate our piping-hot breads in the car.

Manoush is a traditional Lebanese flatbread often topped with za’atar and olive oil. We’re Dough offers its with several topping options. I ordered mine with half akkawi cheese and half za’atar. The bread is soft and spongy, the cheese mild and mozzarella-like, lending a satisfying stretchiness. The other half is generously slathered with fragrant za’atar, heavy on the thyme, sumac and sesame seeds, and richly, aromatic olive oil. I’m not sure if there’s a particular way to eat this, but my favorite way is to fold the scored strips in half to get the cheese and the za’atar together, creating a brightly herbal cheese pizza bite of sorts. Incidentally, pizza is also on the menu, which I’d imagine would work well with the man’oush as a base.

We also enjoyed the kaak, a common Lebanese street bread that is coated in sesame seeds. I ordered the fluffy kaak with cheese. The sesame seeds added a delightful crackle and nuttiness to the already-crusty exterior. The interior was fluffy and ever-so-slightly sweet. When paired with the melted akkawi cheese, the warm, toasted bread produces a cheese pull that would make any Instagrammer envious. The result is a splendid combination of textures and flavors, producing a bread that’s savory, nutty, crunchy, and that has plenty for cheese fiends to love. We devoured the breads that we had patiently waited for and drove home with our laps covered in crumbs and stray sesame seeds, knowing we’d be back.

When we revisited, it wasn’t nearly as busy as our first time, so we placed our orders at the counter to dine in. 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 soujouk, a Middle Eastern spiced beef sausage, and my husband’s mixed with awerma, a traditional minced beef or lamb confit. To round it out, I ordered Turkish coffee, imagining that it’d be a great accompaniment to the breakfast spread that we were about to dive into. 

The fakhar eggs came out first, served with a basket of warm pita bread and a plate of garnishes consisting of tomato slices, cucumber spears, greens and olives. While one of my eggs was overcooked, the remaining ones had just-set whites and runny egg yolks that were fun to break up and perfect for scooping into a pocket of pita bread. The slices of soujouk were wonderfully spicy and savory. They paired perfectly with the eggs, making an enjoyable eggs-and-sausage bite. My husband’s eggs with awerma was similar to a frittata, with the minced meat mixed throughout the egg base. We didn’t find it as flavorful as the soujouk, but it’s fine as a hearty breakfast dish for anyone who’s a fan of quiches and frittatas. The breads arrived next, just as appetizing as they were during our first visit. The coffee lagged behind, creating an awkward wait as we had already finished our food and packed leftovers into 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 signature flavor. I forgot to ask if I could have it lightly sweetened when I ordered it – Turkish coffee is sweetened in the brewing process and not after it’s been served – but I still enjoyed the potent, spiced coffee, even if the timing was a bit off.

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

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

Cindy Wang