Orkney barley or oat bannocks
Two round, chemically raised bannocks made with equal weights of white flour and beremeal, barley flour or oat flour, following Anne Johnson's Orkney formula.
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
Gunda's pan-fried Imeretian khachapuri
Closed round cheese breads made with sour-cream dough and cooked in a frying pan. This named Gunda version has no added yeast or proofing stage.
Ari pathiri
Thin Malabar rice-flour rounds made from roasted rice flour cooked into salted boiling water, kneaded after cooling, and rolled to about 1 mm. They cook on a hot griddle without taking on colour.
Boston brown bread (King Arthur Baking version)
A molasses-sweetened rye, wheat and cornmeal batter that can be steamed on the stovetop or baked in a covered pan.
American cornbread
A modern cornmeal-and-wheat cornbread that King Arthur Baking describes as a compromise between Northern and Southern styles. The batter is baked in a pan or as muffins and served warm.
Qatlama patir
A small Uzbek-style layered flatbread, made with wheat dough and ghee and baked in a home oven.
Arepa made with precooked corn flour
This household version combines precooked corn flour, warm water and salt, then cooks thick rounds on a lightly oiled skillet or griddle. It is one source-specific arepa method, not a universal Colombian or Venezuelan formula.
Whole-wheat roshi
A Maldivian flatbread made with whole-wheat atta, rolled thin and cooked on a hot pan. This batch makes four.
Ragi rotti
A Karnataka finger-millet flatbread with onion and spices, hand-patted and cooked on a covered tawa. This batch makes four.
Old Dhaka bakarkhani
A firm, layered bread from Old Dhaka, made with mawa and ghee and baked until lightly browned.
Mhadjeb (Nour El Houda’s wheat and semolina version)
An Algerian stuffed flatbread made from wheat flour and fine semolina, filled with spiced tomato, onion and carrot, folded into packets and griddled.
Shanghai da bing
Shanghai breakfast flatbreads layered with butter, scallion and pepper, then topped with sesame and baked.
Kenyan chapati
Six Kenyan layered wheat flatbreads, pleated with ghee, coiled and cooked on a griddle.
Sabaayad (Somali folded flatbread)
An unleavened Somali wheat flatbread made by oiling and folding soft dough into layers, then griddle-cooking it until browned.
Zhingyalov hats (greens-filled flatbread)
An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.
Kita (kitcha)
An unleavened Ethiopian and Eritrean wheat flatbread, rolled thin and cooked in clarified butter.
Bolani e kachaloo (potato and scallion)
A thin, unleavened Afghan flatbread filled with mashed potato, scallion and cilantro, folded and pan-browned. This version uses a dough made from scratch.
Thai roti (stretched griddle bread)
An unleavened wheat dough is rested in oiled portions, stretched almost transparent, coiled, flattened and fried on an oiled griddle. This source batch serves plain roti with optional condensed milk and sugar.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
Potato lefse and lomper
Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.
Chipa guazú
A Paraguayan fresh-corn bake mixed with Queso Paraguay, onion, eggs and milk, served in moist squares.
Gambir
Mongolian pan-fried flatbreads made by folding sugar and oil through a simple wheat dough.
Khur-le buckwheat pancakes
Bhutanese-style buckwheat pancakes made with milk and egg, cooked on a hot pan. This home version serves three.
Plain chatamari
A Newar rice-flour crepe cooked covered on a pan. This Nepal Tourism Board method serves it plain with accompaniments.
Kyrgyz onion kattama
A Kyrgyz layered flatbread filled with softened onion, coiled and pan-fried. This home batch makes four.
Shanghai Scallion Pancakes (Cong You Bing)
Bill Leung’s Shanghai-style scallion pancakes layer soft wheat dough with scallions and an oil-flour paste, then fry and finish in the oven.
Sri Lankan pol roti
An unleavened Sri Lankan flatbread made with fresh grated coconut and wheat flour, cooked on a tawa.
Mangalore banana buns
Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.
Ecuadorian pan de yuca: Laylita's version
Small cassava-starch cheese breads mixed in a processor, chilled, baked and briefly browned under a broiler. This is Laylita's Ecuadorian-style formula.
Chickasaw Nation fry bread
A soft egg-and-flour dough is lightly kneaded, cut into strips and fried until browned on both sides.
Bammy finished with coconut milk
A serving method for approved, prepared bammy rounds: soak them in coconut milk and refry until golden. It does not process raw cassava.
High-altitude banana bread (King Arthur Baking version)
A chemically leavened banana loaf developed for high elevation, with mashed ripe bananas, sour cream and a 9-by-5-inch pan.
Bahamian baked johnnycake
A soft, butter-rich Bahamian-style baked johnnycake made from flour, baking powder, sugar, butter and milk. The dough rests briefly in a square pan before baking.
Bhatura
A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.
Malabar parotta
A layered Kerala flatbread made with an unleavened refined-wheat dough, stretched, coiled and cooked on a tawa.
Punjabi aloo paratha
Unleavened wheat flatbreads filled with seasoned mashed potato and cooked on a tawa. This Punjabi-style batch makes eight.
Southern-style buttermilk biscuits
A small batch of tender American quick breads made with cold butter, buttermilk and baking powder.
Scottish tattie scones: Scottish Scran version
Scottish Scran’s batch combines boiled potatoes, butter and flour, then cooks three thin rounds on a dry pan.
Balep korkun
A Central Tibetan style pan bread made from flour, water and baking powder. Four dough balls are rested, rolled into rounds and cooked covered in a skillet, turning them several times.
Lachha paratha with coriander and cumin
A layered wheat paratha, rolled with ghee, coriander, garlic and cumin and cooked on a tawa. This batch makes twelve.
Khakhra
A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.
Methi thepla
A Gujarati flatbread made with fresh fenugreek leaves, wheat, gram and millet flours, and spices. This batch makes about 11.
Almojábanas
Small Colombian cheese breads made with precooked corn flour, queso fresco, mozzarella, eggs, milk and baking powder. This documented home version makes eight breads and is served warm.
Farinata (Riviera dei Fiori recipe)
This farinata is a chickpea-flour batter baked with olive oil in a pan. The Riviera dei Fiori version makes six and uses a 200–250°C oven.
Akki rotti (Karnataka rice-flour flatbread)
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
Takakau (skillet flatbread)
Christall Lowe's whānau takakau is an eight-piece wheat flatbread enriched with milk and oil or butter, rested briefly, then cooked one at a time in a skillet.
Socca niçoise
A Nice socca batter of chickpea flour, water, olive oil and salt, spread thin on a 50-centimetre copper plate and baked very hot. This formula is distinct from the Genoese farinata page.
Chapati
This measured chapati uses whole-wheat atta and water, with salt and oil or ghee optional. Rest the dough, roll it thin and cook through on a hot tawa; it is distinct from the partly cooked, puffed phulka route.
Bajra roti
A pearl-millet flatbread shaped between sheets and cooked on a hot tawa. This home batch makes eight.
Rumali roti
Thin, soft wheat flatbreads rolled wide and cooked quickly on a hot tawa. Their name refers to a handkerchief.