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.
Recipes
1504 records with their sources, across 11 categories.
All grains and starches115
Unfermented breads100
Cereal, grain, root and starch fermentations10
Not yet classified2
Adjacent and excluded1
Fruit preserves1
Smoked salted and dried foods1
Unfermented breads100Cereal, grain, root and starch fermentations10Not yet classified2Adjacent and excluded1Fruit preserves1Smoked salted and dried foods1Filtered to
Recipes
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.
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.
Nixtamal and masa
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
Eba
Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.
Jamaican Easter spice bun
A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.
Biscocho de Iloilo: butter-and-sugar PagkainPinoy version
PagkainPinoy’s 24–30 piece version twice-bakes day-old soft bread with a thin butter-and-sugar coating.
Barley and oat porridge (Viking Age)
Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.
Korovai (Peremyshl-region style)
A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.
Whole-wheat puri (poori)
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.