Elevated risk
Idli batter
Rice and black gram are soaked separately, ground, salted and fermented into a thick batter for idli. The batter is portioned into moulds and steamed into soft savoury cakes.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All grains and starches391
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Thalipeeth
A Maharashtrian multigrain flatbread, patted by hand and cooked on a hot griddle. This home version mixes five flours with onion, sesame and spices.
Elevated risk
Teff injera, 24-hour home method
A modern home adaptation of Ethiopian injera using a 24-hour fermentation window. This method balances traditional souring with accessible ingredients like baking powder or starter cultures to achieve the characteristic porous texture.
Taiwanese Sesame Shao Bing
A Taichung family recipe uses a hot-and-cool water dough, vegetable-oil roux, repeated folds and sesame seeds for crisp, layered shaobing.
Sourdough starter with a whole-wheat first feed
A flour-and-water starter begins with whole-wheat flour, then receives regular all-purpose flour feeds. Once established, this living culture can raise bread dough.
Viking Age bread (Birka and Knivberga finds)
A small, dense cake of ground barley mixed with liquid and cooked against a hot surface, the form a low-gluten northern cereal takes when a household turns stored grain into bread.
Tahitian coconut bread
Sweet dough with grated coconut is divided into ten logs, wrapped in foil and baked slowly in this Polynesian Cultural Center version demonstrated by Gina Pasi.
Regag (Emirati paper-thin griddle bread)
Regag is a thin Emirati wheat bread cooked on an ungreased pan. This measured home method uses a soft dough that rests covered, then gets spread thin with a palette knife or bench scraper.
Panrkhash
Panrkhash is an Armenian bread-and-cheese dish associated with Gyumri and Shirak. One published oven-baked version layers lavash and string cheese with butter-sautéed onion and hot water; regional methods vary.
Soparnik
A Croatian chard-filled flatbread baked in a home oven and finished with garlic oil.
South County Rhode Island johnnycakes
Thicker cornmeal cakes scalded with boiling water and cooked in butter. This South County formula is separate from thin Newport milk-batter cakes and Caribbean wheat breads.
Elevated risk
Siopao asado: water dough and pork filling
Filipino siopao pairs a soft steamed wheat bun with a sweet-savoury pork asado filling and a separate sauce made from its braising liquid.
Puba (carimã, Brazilian fermented cassava pulp)
A documentary account of puba (carimã), a Brazilian fermented cassava pulp. It records one 1998 study batch and reported uses; it is not a household recipe or a validated cassava-safety method.
Sourdough panettone, home batch
A tall Lombard Christmas bread enriched with butter, yolks and candied citrus, raised first with refreshed sourdough and then proofed in a paper mould.
Overnight sourdough pancakes
Buttermilk, flour and sourdough discard rest overnight before eggs and baking soda turn the sponge into a griddle batter. The finished pancakes are tender and lightly tangy.
Coconut chile surnoli
Spongy rice-and-coconut pancakes associated with Goa, cooked on one side from a batter that a multicooker's yogurt programme lets rise overnight.
Pan de muerto (Pati Jinich's orange-anise loaves)
Two enriched, orange-anise loaves shaped with crossed dough bones and a central round, baked for Día de Muertos and finished with butter and sugar.
Elevated risk
Belizean fry jacks (CIA course version)
A Belizean fried breakfast bread made from baking-powder dough with evaporated milk, shaped into rounds and fried until golden.
Mieliepap
South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.
Sada roti
A Trinidad and Tobago baking-powder flatbread cooked on a hot stone, then briefly exposed to direct heat to puff.
High risk
Scotch barm
Scotch barm is a Scottish bakery ferment grown in a malt-and-scalded-flour medium and renewed with mature barm from the last batch to leaven successive bread sponges.
Roti buaya mini: Hypeabis and Jessica Bakery version
Hypeabis’s mini version shapes a sweet yeast dough into one crocodile, fills its body and feet with chocolate sprinkles, and bakes it at 150°C.
Roti jala
Malaysian lacy pancakes made by pouring coconut-milk batter in a net on a hot pan.
Rice and urad idli
Rice and urad idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Elevated risk
Ben-saalga
A fermented pearl-millet gruel documented in Ouagadougou, Burkina Faso. Whole grain is soaked, wet-milled and sieved; the settled paste ferments again before it is cooked with its liquid.
Elevated risk
Fermented fuba (Umbundu maize flour)
Fermented fuba is an Umbundu maize-flour preparation made by lactic fermentation of dehulled, degermed kernels before milling, sun-drying and sieving.
Zopf / Züpfe
Zopf, also called Züpfe, is an enriched Swiss yeast loaf with butter and milk, shaped as a two-strand braid and brushed with egg before baking.
Wheat-flour tortillas
A soft wheat-flour tortilla made with baking powder and a fat, rolled and cooked dry on a hot griddle. The King Arthur version is contemporary and distinct from nixtamalized maize tortillas.
Tunta (moraya, white chuño)
Potatoes frozen and thawed as for black chuño, then washed or soaked for a long time before drying, giving a pale highland tuber product with different bitterness and colour.
Tipak
Tipak is a Kapingamarangi breadfruit product: cooked breadfruit mashed, spread into sheets, sun-dried, rolled and wrapped in pandanus leaves as provisions for later.
Teff injera, starter and tempered batter
Teff injera made from a three-day teff starter, a three-day main dough fermented under water, and a cooked tempering of part of the batter before griddling.
Sangak (sourdough baking-sheet adaptation)
An Iranian whole-wheat sourdough flatbread adapted for a home oven and ordinary baking sheet. This method keeps the broad, dimpled hand-stretched shape but omits the traditional hot-pebble hearth and its imprint.
Simit
This Turkish street-food bread is shaped from twisted yeast dough into rings, dipped in a diluted molasses sauce and sesame, then baked. This home recipe makes seven rings and includes a clear sesame-allergen warning.
Sangak (yeast gravel-tray home method)
A long, irregular Persian bread baked on a tray of gravel-like stones in a hot oven. This home method uses dried yeast and a mix of wholemeal and bread flour, with an overnight rest.
Roti gambang, chemically raised batch
A spiced, breadcrumb-enriched Indonesian loaf raised with baking soda and baking powder, shaped into ovals and baked with sesame seeds.
Ragi idli batter
An idli batter made from whole ragi (finger millet) and urad with idli rava, each soaked and ground separately, combined, salted and left to ferment overnight.
Multigrain millet idli batter
A multigrain idli batter from a stored blend of sorghum, millets, rice and black gram, with fenugreek kept apart, taken out by the glass and fermented warm.
Millet-flour mantou
A yeast-raised mantou made with millet flour and wheat flour, hand-shaped and steamed. This measured home method uses a first rise to double, a second proof, and a covered rest after steaming.
Gurasa (Northern Sudanese fermented wheat griddle bread)
A northern Sudanese wholemeal wheat batter bread, rested with instant yeast and poured in thick rounds onto a lightly oiled pan or saaj.
Chapalele
A baked Chiloé chapalele based on Gourmet's recipe: smooth cooked potato mixed with wheat flour, baking powder, sea salt and butter, shaped into 16 pieces.
Baleada tortillas
Soft wheat-flour rounds from an INCAP Honduran baleada recipe are rolled thin and cooked on a dry skillet; this record covers tortillas, not the filled dish.
Vollkornbrot (whole-rye loaf)
A dense whole-rye loaf with a sourdough preferment, soaked rye chops and sunflower seeds. It bakes in a long loaf pan and rests for 24–48 hours before slicing.
Vietnamese bánh mì bread
Six light baguettes with a thin crust and airy crumb, made from a Vietnamese home formula with bread flour, yeast, egg and butter.
Vermont-style rye levain bread
Jeffrey Hamelman's Vermont sourdough builds a liquid wheat levain before adding a modest measure of rye flour blend. The dough is folded, shaped and baked as two crusty loaves with a tender, open crumb.
Vánočka (Czech braided Christmas bread)
A Czech enriched yeast loaf with raisins, lemon zest and almonds, braided from six strands, proofed twice and baked in two oven stages.
Uyghur sesame-onion nan (home-oven formula)
Two round Uyghur sesame-onion flatbreads, made with a yogurt-enriched yeast dough and baked on a preheated stone.
Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Tortilla de rescoldo
A Chilean hearth bread from Quilleco, leavened with instant yeast and bicarbonate, then cooked under hot ash in a traditional ember hearth.
Tin-steamed dombolo (South African steamed bread)
This tin-steamed South African dombolo uses yeast dough with bread flour and olive oil. It rises twice, steams for about an hour, and is checked with a clean skewer.
Tennis rolls
Guyanese tennis rolls are small, round, sweet yeasted breads flavoured with lemon and vanilla. They are often split and eaten with cheddar; this recipe is separate from Guyanese plait bread.