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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
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.
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.
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.
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.
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.
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.
Sabaayad (Somali folded flatbread)
An unleavened Somali wheat flatbread made by oiling and folding soft dough into layers, then griddle-cooking it until browned.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
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.
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.
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.