Recipes

1504 records with their sources, across 11 categories.

All grains and starches152

Cereal, grain, root and starch fermentations100

Unfermented breads50

Adjacent and excluded1

Koji, mold starters and mold-ripened ferments1

Filtered to

Recipes

100 recipes

Original editorial photograph of soft, pale steamed siopao buns with a cut bun showing dark brown shredded pork asado and a separate sauce cup.

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.

Philippines · Modern adaptation
· Grains and starches

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.

Goa, India · Modern adaptation
· Grains and starches

A sugar-dusted pan de muerto loaf with crossed dough bones, a central dough ball and a cut slice.

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.

Mexico · Modern adaptation
· Grains and starches

A small golden-brown Betawi mini crocodile bread with a glossy egg-washed crust, distinct head, tail and four legs, and scissor-marked scales.

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.

Betawi (Jakarta) · Modern adaptation
· Grains and starches

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.

Iran · Modern adaptation
· Grains and starches

A golden six-strand Czech vánočka with raisins, sliced almonds and a light dusting of icing sugar.

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.

Czechia · Modern adaptation
· Grains and starches

Sfiha

A yeast-raised 8-inch flatbread topped with an evenly spread onion, tomato, pepper and spiced ground-beef mixture. This version follows a Palestinian family recipe shared with Amira Ibrahim and adapted for home baking.

Levant · Modern adaptation
· Grains and starches

Three small golden Oaxacan pan de yema rounds topped with sesame seeds, one marked by a shallow cut down the centre.

Pan de yema (Oaxacan egg-yolk bread)

This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.

Oaxaca · Modern adaptation
· Grains and starches

Illustrative pão alentejano: rustic round wheat loaf with the characteristic raised folded testa and pale crumb; not a verified photo of the recipe batch.

Pão alentejano (yeast-preferment loaf)

A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.

Alentejo · Modern adaptation
· Grains and starches

A home-adapted Pan de Cea style sourdough loaf with a transverse fenda, shown on a board; not a certified PGI product.

Pan de Cea (home adaptation)

This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.

San Cristovo de Cea · Modern adaptation
· Grains and starches

A basket of plain, round, fork-docked pan amasado rolls, shown as an illustrative home-batch serving.

Pan amasado (Chilean Country Bread)

Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.

Chile · Modern adaptation
· Grains and starches

Illustrative photo of three finished New York-style boiled-and-baked bagels, one with optional sesame topping; not a photo of a specific batch.

New York-style bagels with an overnight cold rest

A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.

New York · Modern adaptation
· Grains and starches

Sliced South African yeast-raised sweetcorn loaf with whole kernels in its golden crumb

Mieliebrood (yeasted sweetcorn loaf)

A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.

South Africa · Modern adaptation
· Grains and starches

Marraqueta paceña

A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.

La Paz · Modern adaptation
· Grains and starches

One freshly baked round somun-style lepinja on a plain ceramic plate, with a lightly browned surface and a shallow diamond grid.

Lepinja (Balkan flatbread)

Six soft yeast-raised flatbreads using Jernej Kitchen’s home method.

Bosnia and Herzegovina · Modern adaptation
· Grains and starches

A stack of golden, docked square galletas de campaña with a tender laminated crumb.

Laminated galleta de campaña

A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.

Uruguay · Modern adaptation
· Grains and starches

A sliced dark Lithuanian rye loaf with a dense brown crumb.

Juoda ruginė duona (Lithuanian black rye bread)

A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.

Lithuania · Modern adaptation
· Grains and starches

Four small Honduran semitas with gently cracked sweet covering on a plate beside coffee; one is opened to show soft crumb.

Honduran semitas with coating

Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.

Honduras · Modern adaptation
· Grains and starches

A golden-brown home-style obwarzanek, its twisted strands forming a ring and topped with blue poppy seeds, on a dark plate.

Home-style obwarzanek (Kraków twisted ring)

A home version of the Kraków twisted ring: yeast dough is braided, briefly dipped in boiling water, topped with seeds or salt, then baked. It is not represented as a certified PGI product.

Kraków · Modern adaptation
· Grains and starches

Himbasha

A round, mildly sweet wheat bread leavened with baker’s yeast and marked with a wheel pattern. This source batch uses raisins, black sesame and cardamom.

Tigray · Modern adaptation
· Grains and starches

Guyanese Plait Bread

A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.

Guyana · Modern adaptation
· Grains and starches

Chilean marraqueta

A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.

Chile · Modern adaptation
· Grains and starches

A dark rectangular Borodinsk-ish rye loaf with coriander seeds on top and a slice showing its close brown crumb.

Borodinsky bread (Lily McCann's home method)

A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.

Russia · Modern adaptation
· Grains and starches

Bánh tiêu

Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.

Vietnam · Modern adaptation
· Grains and starches

Illustrative set of six Cuban sandwich rolls with tapered ends, golden crusts, and lengthwise splits.

Cuban bread rolls (King Arthur Baking version)

Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.

Miami · Modern adaptation
· Grains and starches

Golden twice-baked Iloilo-style biscocho slices with a light butter-and-sugar coating in a shallow white dish

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.

Iloilo · Modern adaptation
· Grains and starches

Thick barley and oat porridge topped with diced apple and chopped hazelnuts in a stoneware bowl.

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.

Sweden · Modern adaptation
· Grains and starches

Thin golden-brown Swedish rye-and-wheat crispbreads, fork-pricked and lightly flecked with caraway, stacked on an ivory plate.

Knäckebröd

A Swedish home batch of eight thin rye-and-wheat crispbreads, yeast-risen once and baked until hard.

Sweden · Modern adaptation
· Grains and starches

Afghan naan

A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.

Afghanistan · Modern adaptation
· Grains and starches

A tall pale-lavender poi bread-machine loaf with two slices showing its crumb.

Poi (taro) bread-machine loaf

A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.

Hawaiʻi · Modern adaptation
· Grains and starches

A golden Agege bread loaf with a slice showing its soft, fine crumb and small rolls behind it.

Agege bread (soft home-style variation)

This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.

Nigeria · Modern adaptation
· Grains and starches

A glossy, anise-speckled mosbolletjies pull-apart loaf made of six round buns, one separated to show the soft crumb.

Mosbolletjies (grape-juice and yeast buns)

This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.

South Africa · Modern adaptation
· Grains and starches

Crescentine modenesi

Small Modenese yeast breads cooked between hot plates and served warm.

Modena province · Modern adaptation
· Grains and starches

Golden sesame shaobing with a visible spiral of sesame paste in its layered interior.

Beijing Sesame-Paste Shaobing

A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.

China · Modern adaptation
· Grains and starches

Melon pan

Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.

Japan · Modern adaptation
· Grains and starches

Pan sobao

Puerto Rican pan sobao made with a small yeast poolish, lard or shortening, and a steam-baked crust; this batch yields two loaves.

Puerto Rico · Modern adaptation
· Grains and starches

A large golden Malooga round baked on a metal sheet, its edge torn to reveal soft semn-folded layers.

Malooga (Yemeni home-oven variation)

This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.

Yemen · Modern adaptation
· Grains and starches

Golden, sesame-topped Iraqi samoon breads with tapered diamond ends on a plate.

Iraqi samoun

Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.

Iraq · Modern adaptation
· Grains and starches

Roghni naan

A Pakistani-style enriched yeast naan, marked before baking and finished with butter. This home method serves five.

Pakistan · Modern adaptation
· Grains and starches

Puebla-style cemita buns

Six large Puebla-style sandwich buns with a sweetened starch glaze and sesame seeds.

Puebla · Modern adaptation
· Grains and starches

A round Pan de Cruz-style household loaf with cross scoring and a compact pale crumb.

Pan de Cruz de Ciudad Real (home adaptation)

This household Pan de Cruz adaptation uses sourdough and a folded, tight-crumb wheat dough, marked with a cross and baked in a home oven.

Campo de Calatrava · Modern adaptation
· Grains and starches

A round golden-brown pa de pagès-style home loaf with two shallow cuts and a slice showing irregular crumb.

Pa de pagès (home recipe)

A Catalan country loaf from a tested home recipe, made with a fresh-yeast dough, long rise, hand-shaped round and steamed domestic-oven bake.

Catalonia · Modern adaptation
· Grains and starches

Finished Jamaican coco bread: three soft folded yeast rolls with golden buttered tops and a light, tender crumb.

Coco bread (Immaculate Bites version)

Jamaican-style folded rolls made from sweet coconut-milk yeast dough and brushed with butter.

Jamaica · Modern adaptation
· Grains and starches

Golden German-style pretzel knots with coarse salt and a soft crumb.

Brezel

This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.

Germany · Modern adaptation
· Grains and starches

Telera rolls

Ten soft Mexican-style sandwich rolls with parallel marks and an egg-washed crust.

Mexico · Modern adaptation
· Grains and starches

Parāoa parai

A yeast-leavened Māori fried bread recipe shared by Aunty Gina Harding, with a 12–14 piece batch, two rises and a 165°C fry.

New Zealand · Modern adaptation
· Grains and starches

Twelve golden pani popo buns baked in a rectangular dish with sweet coconut sauce.

Pani popo (Samoan coconut buns)

Soft yeast rolls bake beneath sweet coconut sauce in this Polynesian Cultural Center adaptation of a wheat-bread recipe, which yields twelve buns for a shared tray.

Samoa · Modern adaptation
· Grains and starches

Pan de cristal

A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.

Catalonia · Modern adaptation
· Grains and starches

One plain Burmese nan bya: a thin, softly bubbled wheat flatbread cooked on a pan, with light golden marks and no topping.

Nan bya: Sandi Wai’s Burmese plain naan

Sandi Wai’s eight-piece Burmese plain naan uses yeast and baking powder, rests for 30 minutes and cooks on a hot nonstick pan without oil.

Myanmar · Modern adaptation
· Grains and starches

Two rustic Maltese-style ring breads with flour-dusted crust, one whole and one torn to show its crumb

Maltese ftira (yeast home version)

Two flattened Maltese-style ring breads made with dry yeast and baked in a domestic oven.

Malta · Modern adaptation
· Grains and starches