FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches152Cereal, grain, root and starch fermentations100Unfermented breads50Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
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Recipes

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Golden multigrain thalipeeth with sesame, onion and coriander, served on a plain plate.

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.

Maharashtra · Modern adaptation
· Grains and starches
Three golden Taiwanese sesame shaobing, folded into compact rectangular breads with white sesame on top; one opens to reveal close layers.

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.

Taiwan · Modern adaptation
· Grains and starches
Illustrative modern Birka-inspired barley flatbread reconstruction, not an archaeological find.

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.

Birka · Modern adaptation
· Grains and starches
Home-oven soparnik: a thin chard and spring onion pie between two browned dough sheets, brushed with garlic oil and cut into small diamonds.

Soparnik

A Croatian chard-filled flatbread baked in a home oven and finished with garlic oil.

Poljica · Modern adaptation
· Grains and starches
Illustrative roti jala from the published coconut-milk-and-egg batch: thin golden lacy pancakes folded into quarters on a plain plate.

Roti jala

Malaysian lacy pancakes made by pouring coconut-milk batter in a net on a hot pan.

Malaysia · Modern adaptation
· Grains and starches
Lightly browned baked chapalele in a rustic bowl, with one broken piece showing its tender potato-rich center.

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.

Chiloé · Modern adaptation
· Grains and starches
Sweet flour titiyas, thin CHamoru wheat flatbreads made with coconut milk and cream of coconut, lightly griddled until golden.

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.

Guam · Modern adaptation
· Grains and starches
Plain white Filipino putong bigas rice-flour cakes, steamed in individual molds and displayed on an ivory plate.

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.

Philippines · Modern adaptation
· Grains and starches
Plain Serbian proja made from cornmeal, water and salt, baked as low rounds in a shallow dish; one round is broken open to show its coarse crumb. Illustrative image.

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.

Serbia · Modern adaptation
· Grains and starches
Three thick, golden masa pupusas filled with beans and cheese, served with curtido and salsa roja.

Bean and cheese pupusas

Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.

El Salvador · Modern adaptation
· Grains and starches
Illustrative pandebono rolls: small round Colombian cheese breads with golden tops and a pale, tender crumb; not a verified photo of the recipe batch.

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.

Colombia · Modern adaptation
· Grains and starches
A thick golden martabak manis folded around chocolate sprinkles, grated cheese and condensed milk, showing its porous honeycomb crumb.

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.

Indonesia · Modern adaptation
· Grains and starches
A small home-pan markouk round cooking in a flat skillet, with a short stack of similarly sized lightly browned rounds beside it.

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.

Lebanon · Modern adaptation
· Grains and starches
Folded wheat-batter jianbing with cooked egg, spring onion, sesame, sauces, coriander and crisp fried noodles

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.

Tianjin · Modern adaptation
· Grains and starches
A small stack of thin Acadian ployes with a pale, lacy top full of holes and golden cooked undersides.

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.

Northern Maine · Modern adaptation
· Grains and starches
Zimbabwean chimodho cornmeal bread with a golden crust and coarse yellow crumb.

Chimodho

A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.

Zimbabwe · Modern adaptation
· Grains and starches
Three thin, golden Chilean churrascas on a cast-iron skillet, one torn at the edge.

Chilean churrascas

Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.

Chile · Modern adaptation
· Grains and starches
Small golden-brown fruit roti gambang buns with raisins, candied cherries and sesame.

Fruit roti gambang

An Indonesian palm-sugar and cinnamon quick bread with dried fruit and sesame.

Indonesia · Modern adaptation
· Grains and starches
A golden-brown Liberian rice bread loaf with a slice showing its moist, dense crumb on a plain plate.

Liberian rice bread

A Liberian-inspired rice-flour loaf with ripe plantain, banana and spices, baked until set.

Liberia · Modern adaptation
· Grains and starches
Thin folded Norwegian Kling lefse with a delicate butter-and-sugar layer, stacked on a plate.

Kling lefser

Soft Norwegian wheat and semolina flatbreads, cooked thin on a griddle and finished with butter and sugar.

Buskerud · Modern adaptation
· Grains and starches
Illustrative small Uzbek-style unleavened Qatlama Patir: a ghee-layered spiral flatbread baked in a home oven, not a verified photograph of a specific batch.

Qatlama patir

A small Uzbek-style layered flatbread, made with wheat dough and ghee and baked in a home oven.

Uzbekistan · Modern adaptation
· Grains and starches
Four plain whole-wheat roshi, thin and pliable with small griddle-browned spots.

Whole-wheat roshi

A Maldivian flatbread made with whole-wheat atta, rolled thin and cooked on a hot pan. This batch makes four.

Maldives · Modern adaptation
· Grains and starches
A hand-patted Karnataka ragi rotti with onion and coriander flecks and four cooking holes, on a matte ivory plate.

Ragi rotti

A Karnataka finger-millet flatbread with onion and spices, hand-patted and cooked on a covered tawa. This batch makes four.

Karnataka · Modern adaptation
· Grains and starches
Stacked Kenyan chapatis with golden griddle spots and visible flaky layers.

Kenyan chapati

Six Kenyan layered wheat flatbreads, pleated with ghee, coiled and cooked on a griddle.

Kenya · Modern adaptation
· Grains and starches
Four thin, golden kitcha flatbreads with toasted spots stacked on a metal plate.

Kita (kitcha)

An unleavened Ethiopian and Eritrean wheat flatbread, rolled thin and cooked in clarified butter.

Ethiopia · Modern adaptation
· Grains and starches
Two plain Thai rotis, thin and golden with delicate griddle-browned layers.

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.

Thailand · Modern adaptation
· Grains and starches
Original editorial photograph of soft Norwegian potato lefse and lomper, plain and folded with subtle golden griddle spots.

Potato lefse and lomper

Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.

Norway · Modern adaptation
· Grains and starches
A thin golden Gambir flatbread, rolled in layers and pan-fried, with two small parallel slits near the center

Gambir

Mongolian pan-fried flatbreads made by folding sugar and oil through a simple wheat dough.

Mongolia · Modern adaptation
· Grains and starches
Illustrative original photograph of plain round, porous, griddle-cooked buckwheat khur-le pancakes in a stack; the page documents a milk-and-egg home adaptation.

Khur-le buckwheat pancakes

Bhutanese-style buckwheat pancakes made with milk and egg, cooked on a hot pan. This home version serves three.

Bumthang · Modern adaptation
· Grains and starches
Plain round chatamari rice-flour crepe on a ceramic plate with a small separate bowl of chutney.

Plain chatamari

A Newar rice-flour crepe cooked covered on a pan. This Nepal Tourism Board method serves it plain with accompaniments.

Nepal · Modern adaptation
· Grains and starches
Golden round Kyrgyz onion kattama with a cut wedge showing its thin spiral layers and softened onion filling.

Kyrgyz onion kattama

A Kyrgyz layered flatbread filled with softened onion, coiled and pan-fried. This home batch makes four.

Kyrgyzstan · Modern adaptation
· Grains and starches
Shanghai-style scallion pancakes, one cut to show the flaky layers and scallions inside.

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.

China · Modern adaptation
· Grains and starches
Small Sri Lankan pol roti made with fresh grated coconut, browned in spots on a tawa and served plain on a ceramic plate.

Sri Lankan pol roti

An unleavened Sri Lankan flatbread made with fresh grated coconut and wheat flour, cooked on a tawa.

Sri Lanka · Modern adaptation
· Grains and starches
Illustrative serving of Mangalore banana buns, puffed golden fried rounds on a pale plate; not a specific recipe batch.

Mangalore banana buns

Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.

Karnataka · Modern adaptation
· Grains and starches
Golden fried Jamaican bammy cakes with a cut wedge showing the white cassava interior, served with a small side of fish and pickled peppers.

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.

Jamaica · Modern adaptation
· Grains and starches
Three light-golden puffed bhatura breads served with a small bowl of chole.

Bhatura

A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.

India · Modern adaptation
· Grains and starches
A stack of thin golden Malabar parottas, one opened to show its flaky coiled layers.

Malabar parotta

A layered Kerala flatbread made with an unleavened refined-wheat dough, stretched, coiled and cooked on a tawa.

Kerala · Modern adaptation
· Grains and starches
Original editorial photograph of Punjabi aloo paratha: thin round whole-wheat flatbreads with browned tawa spots and a modest glimpse of spiced potato filling.

Punjabi aloo paratha

Unleavened wheat flatbreads filled with seasoned mashed potato and cooked on a tawa. This Punjabi-style batch makes eight.

India · Modern adaptation
· Grains and starches
Four golden Southern-style buttermilk biscuits on an ivory plate, one split to show a tender layered interior.

Southern-style buttermilk biscuits

A small batch of tender American quick breads made with cold butter, buttermilk and baking powder.

Southern United States · Modern adaptation
· Grains and starches
A freshly cooked golden lachha paratha with fine spiral layers and a few coriander flecks on a plain ceramic plate.

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.

India · Modern adaptation
· Grains and starches
A plain round Gujarati khakhra, thin and crisp with light-brown tawa-roasted spots, on a simple plate.

Khakhra

A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.

Gujarat · Modern adaptation
· Grains and starches
Thin golden-brown Gujarati methi thepla flatbreads with fresh fenugreek flecks and griddle spots.

Methi thepla

A Gujarati flatbread made with fresh fenugreek leaves, wheat, gram and millet flours, and spices. This batch makes about 11.

Gujarat · Modern adaptation
· Grains and starches
A stack of round takakau skillet flatbreads with golden-brown patches and a light garlic-herb butter finish.

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.

Aotearoa New Zealand · Modern adaptation
· Grains and starches
Three rustic pearl-millet rotis with browned tawa spots on an ivory plate.

Bajra roti

A pearl-millet flatbread shaped between sheets and cooked on a hot tawa. This home batch makes eight.

India · Modern adaptation
· Grains and starches
Illustrative Rumali roti from the published wheat batch: very thin lightly spotted flatbread cooked on an inverted tawa and folded into soft quarters.

Rumali roti

Thin, soft wheat flatbreads rolled wide and cooked quickly on a hot tawa. Their name refers to a handkerchief.

India · Modern adaptation
· Grains and starches
Punjabi makki di roti made with maize flour, fenugreek and wheat flour, cooked golden on a tawa.

Makki di roti

A Punjabi maize-flour flatbread cooked on a tawa. This version adds a little whole-wheat flour and fresh fenugreek.

Punjab · Modern adaptation
· Grains and starches