Makki di roti
A Punjabi maize-flour flatbread cooked on a tawa. This version adds a little whole-wheat flour and fresh fenugreek.
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
Missi roti
A chickpea-and-wheat flatbread made with spices, onion and herbs, rolled and cooked on a tawa. This batch makes sixteen.
Maize tortillas
Fresh nixtamalized maize is ground into masa, pressed into thin rounds and cooked on a comal. This Mexican home formula uses food-grade cal viva and makes about 20 tortillas.
Scottish oatcakes
A thin Scottish oatcake of medium oatmeal, butter, salt, bicarbonate of soda and boiling water. This measured oven adaptation differs from older girdle methods and soft, yeasted Staffordshire oatcakes.
Bara brith
Bara brith is Wales’s speckled fruit loaf, made in both yeasted bread forms and the widely served modern tea-loaf style. This version soaks dried fruit in strong tea before mixing it with self-raising flour, spice, sugar and egg.