FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches40Cereal, grain, root and starch fermentations26Unfermented breads11Koji, mold starters and mold-ripened ferments2Beverages1
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Recipes

11 recipes

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A pale Tahitian coconut bread log with a cut slice showing soft crumb flecked with toasted coconut.

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.

French Polynesia · Traditional method
· Grains and starches
Plain Emirati regag: a paper-thin wheat griddle bread with delicate bubbles and scattered golden-brown spots, lifted at the edge with a palette knife.

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.

United Arab Emirates · Traditional method
· Grains and starches
Original editorial photograph of plain Trinidadian sada roti with a soft interior and browned griddle marks. Illustrative rendering of the published baking-powder recipe, not a named cook’s batch.

Sada roti

A Trinidad and Tobago baking-powder flatbread cooked on a hot stone, then briefly exposed to direct heat to puff.

Trinidad and Tobago · Traditional method
· Grains and starches
Golden, irregularly shaped boortsog fried pastries in a ceramic bowl, with a few twisted and rectangular pieces beside it.

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.

Mongolia · Traditional method
· Grains and starches
Deeply golden, butter-layered jachnun rolls with a cut spiral end, served with grated tomato and schug.

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.

Yemen · Traditional method
· Grains and starches
Round, lightly browned layered Old Dhaka bakarkhani with three slits and optional sesame seeds; illustrative of the linked home recipe.

Old Dhaka bakarkhani

A firm, layered bread from Old Dhaka, made with mawa and ghee and baked until lightly browned.

Dhaka · Traditional method
· Grains and starches
Thin, griddle-browned Armenian zhingyalov hats, one whole and one cut open to show finely chopped greens and herbs.

Zhingyalov hats (greens-filled flatbread)

An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.

Artsakh · Traditional method
· Grains and starches
Two thin golden Afghan potato-and-scallion bolani, one cut open to show its mashed potato, scallion and cilantro filling.

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.

Afghanistan · Traditional method
· Grains and starches
A golden chipa guazú fresh-corn bake in a shallow dish, with one moist corn-studded square served beside it.

Chipa guazú

A Paraguayan fresh-corn bake mixed with Queso Paraguay, onion, eggs and milk, served in moist squares.

Paraguay · Traditional method
· Grains and starches
A stack of flat golden missi roti with browned tawa spots, onion, chilli and coriander flecks, topped with a small pat of butter.

Missi roti

A chickpea-and-wheat flatbread made with spices, onion and herbs, rolled and cooked on a tawa. This batch makes sixteen.

India · Traditional method
· Grains and starches
Plain maize tortillas made from nixtamalized masa, stacked with one folded to show their soft flexible structure; editorial image, not a photograph of a particular batch.

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.

Mexico · Traditional method
· Grains and starches