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.
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
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.
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.
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.
Sada roti
A Trinidad and Tobago baking-powder flatbread cooked on a hot stone, then briefly exposed to direct heat to puff.
Roti jala
Malaysian lacy pancakes made by pouring coconut-milk batter in a net on a hot pan.
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.
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.
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.
Sweet Flour Titiyas (CHamoru Coconut Flatbread)
A sweet, soft CHamoru flour titiyas made with wheat flour, coconut milk, butter and cream of coconut, rolled thin and cooked on a dry skillet.
Sheermal (unleavened saffron-milk flatbread)
Dassana Amit’s measured sheermal makes eight mildly sweet, saffron-brushed flatbreads without a leavener. Milk, cardamom and a large quantity of ghee enrich the dough, which can be cooked on a covered skillet or baked.
Rúgbrauð (Icelandic rye bread)
A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.
Putong bigas
Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.
Proja (Serbian cornmeal bread)
A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.
Bean and cheese pupusas
Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.
Pandebono (Erica Dinho's Colombian cheese bread)
Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.
Mushi-pan (Japanese steamed quick cakes)
Mushi-pan are Japanese steamed quick cakes made from a lightly sweetened wheat batter raised with baking powder. This four-cake version is cooked in paper-lined ramekins set in a shallow pan of boiling water.
Megrelian chvishtari
Megrelian chvishtari uses a maize dough with sulguni wrapped around a cheese piece, then cooks covered over low heat in a skillet.
Martabak manis
Martabak manis is a thick Indonesian griddle pancake with a porous, honeycomb crumb, cooked under a lid and finished with butter and sweet toppings.
Markouk (small-pan home version)
A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.
Elevated risk
Karjalanpiirakka
Karjalanpiirakka are open, pleated rye-and-wheat pastries filled with creamy rice porridge, baked hot and brushed with butter and milk.
Jianbing with a Wheat Batter and Crispy Noodles
A four-serving home adaptation of jianbing: thin wheat batter cooked with egg, spring onion and sesame, then folded around crisp fried noodles and sauce.
Irish white soda bread: Bord Bia version
A source-specific Irish quick loaf of plain flour, bicarbonate of soda, buttermilk, egg and butter, mixed briefly and baked as a cross-marked round.
Harcha
Harcha is a Moroccan semolina griddle bread with olive oil and butter rubbed into the grain, then shaped into thin rounds and cooked until golden. This family formula uses both dry yeast and baking powder.
Flatbrød (Onsøy recipe attributed to Lisa Kjenne)
Thin, unleavened Norwegian flatbread made from sifted wheat and oat flours, fine whole rye, salt and water, then rolled with barley flour and cooked on a takke.
Flatbrauð (Icelandic pan-cooked flatbread)
Thin Icelandic flatbreads made from rye and whole-wheat flour with boiling water, shaped into rounds, docked and cooked on a hot stovetop or gas grill.
Farata (Mauritian oil-free roti)
Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.
Dholl puri (Mauritian split-pea flatbread)
Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.
Breton buckwheat galette
A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.
Boortsog (Mongolian unyeasted fried pastry)
Firm Mongolian fried pastries made from an unyeasted wheat dough enriched with butter and sweetened with sugar; the dense dough is rested, cut or knotted, and fried until golden.
Ployes
A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.
Pão de queijo: Ricardo Gonzalez's version
Scooped tapioca-starch buns made by scalding the starch, then beating in garlic, cheese and eggs. This named version has no dough-fermentation stage.
Chimodho
A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.
Chilean churrascas
Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.
Arepa de choclo
A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.
Fruit roti gambang
An Indonesian palm-sugar and cinnamon quick bread with dried fruit and sesame.
Murtabak
A Javanese-style Indonesian savoury parcel of thin rested wheat dough folded around curry-seasoned beef and egg, then cooked in an oiled skillet.
Tunnbröd
Tunnbröd is Sweden’s family of thin, docked flatbreads, baked soft for immediate meals or dried crisp for the pantry. This home recipe follows a northern Swedish soft rye-and-wheat version scented with anise and fennel.
Dhalpuri roti
Trinidadian stuffed roti with a fine split-pea filling sealed inside soft wheat dough, rolled thin and cooked on a hot tawa.
Liberian rice bread
A Liberian-inspired rice-flour loaf with ripe plantain, banana and spices, baked until set.
Kling lefser
Soft Norwegian wheat and semolina flatbreads, cooked thin on a griddle and finished with butter and sugar.
Jachnun (Yemenite Jewish overnight pastry)
Jachnun is a rolled, butter-layered wheat pastry baked covered for hours at very low oven heat and served warm, often with grated tomato and schug.
Plain Ulster soda farls
A buttermilk-and-soda wheat dough cut into quarters and cooked on a griddle, following Paula's plain version for Discover Ulster-Scots.
Lapland barley rieska
Two barley flatbreads made with cold dough and baked rapidly on a hot sheet, following Timo Lepistö's northern Finnish formula.
Mchadi: Georgian pan-cooked cornbread
Unleavened cornmeal cakes mixed with cold water and cooked on both sides in a covered-then-uncovered pan. Cheese is served alongside rather than mixed into this dough.
Paraguayan chipa: Laylita's version
Cassava-starch cheese rings made with mozzarella, eggs and milk, with optional anise. This modern version uses baking powder and no dough fermentation.