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

152 recipes

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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
A round lardy cake with a glossy golden top and a cut wedge showing fruit-studded layers.

Lardy cake

A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.

Gloucestershire · 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
Freshly baked pandesal rolls with a light golden crust and fine breadcrumb coating.

Pandesal (Aaron Verzosa's neutral-oil version)

Filipino pandesal made with a neutral-oil wheat dough, folded through a 3½-hour fermentation and coated in breadcrumbs.

Philippines · Modern adaptation
· Grains and starches
Pale rolled-layer Tingmo steamed in a bamboo basket, with one gently fanned flower shape

Tingmo

A Tibetan steamed bread made from rolled layers of yeast dough. This egg-free version follows the Taste Tibet method.

Tibet · Modern adaptation
· Grains and starches
Lightly flour-dusted Ghanaian tea bread loaves, elongated and tapered with pale golden crusts.

Ghanaian tea bread

Lightly sweet Ghanaian wheat loaves with nutmeg, a long single proof and a crisp warm crust.

Ghana · 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
Illustrative finished King Arthur Westphalian Rye Bread adaptation: a dense dark wheat-and-rye pan loaf with a slice showing its tight crumb.

Westphalian pumpernickel

A dense, dark rye-and-wheat loaf with a warm rest and long covered bake. This home version uses a 5-hour oven bake and differs from the protected Westphalian product.

Westphalia · Modern adaptation
· Grains and starches
Illustrative Mexican Rosca de Reyes: golden enriched yeast ring decorated with candied citrus, dried figs, red cherries and a pale crisp flour-sugar topping; a visual interpretation of the CRS formula, not a verified batch.

Rosca de Reyes

A Mexican Three Kings ring bread made from enriched yeast dough, citrus zest, candied fruit and a flour-and-sugar topping.

Mexico · Modern adaptation
· Grains and starches
Six poppy-seed Kaiser rolls with stamped star tops on a wooden board.

Kaiser rolls

Six stamped yeast rolls with a star-shaped top, brushed with milk and finished with seeds.

Austria · Modern adaptation
· Grains and starches
Two golden rectangular pan de pulque loaves from the source-specific home method, with one slice showing the crumb.

Pan de pulque

Two Mexican loaves made with pulque, eggs and baker's yeast in a home-oven recipe.

Mexico · Modern adaptation
· Grains and starches
Plain Tunisian mlawi flatbreads, folded into visible layers and pan-browned, stacked on an ivory plate.

Tunisian mlawi

A Tunisian semolina flatbread, stretched with oil, folded into layers and cooked in a pan.

Tunisia · 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
Two pointed Georgian shoti loaves with small central openings, baked on a horizontal tray.

Shotis puri

A Georgian pointed flatbread adapted for a domestic oven, made with a simple yeast dough.

Georgia · 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
Illustrative finished tapalapa from the four-flour home-oven version: a rustic elongated loaf with a shallow score and dense, slightly yellow crumb.

Tapalapa (four-flour home-oven version)

An elongated West African bread with a mixed-flour home-oven formula documented as one version; flour blends and traditional bakery methods vary by place.

Gambia · Modern adaptation
· Grains and starches
A stack of golden Emirati chebab pancakes with porous griddle-marked surfaces beside date syrup.

Chbaab

Emirati saffron-and-cardamom pancakes made from a short-rested yeast batter and cooked on both sides.

United Arab Emirates · Modern adaptation
· Grains and starches
Three Filipino ensaymada buns with coiled golden dough and grated cheese topping.

Filipino ensaymada, butter-sugar-cheese version

Soft Filipino ensaymada coils use enriched yeast dough, then receive butter, sugar and grated cheese. This modern Filipino version differs from Mallorcan ensaïmada and other Philippine regional formulas.

Philippines · Modern adaptation
· Grains and starches
Three sesame-and-nigella-topped Tamees-style flatbreads, dimpled and baked on a home oven pan until golden.

Tamees-style flatbread

A home-oven interpretation of Saudi tamees, dimpled and topped with sesame and nigella.

Saudi Arabia · 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
Golden Hong Kong pineapple buns with crisp cracked tops and soft bread inside.

Bo lo bao

Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.

Hong Kong · Modern adaptation
· Grains and starches
Round golden Belokranjska pogača scored into squares and topped with caraway and coarse salt.

Belokranjska pogača

A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.

Bela Krajina · Modern adaptation
· Grains and starches
Illustrative home-style Weihnachtsstollen with a folded ridge, dried fruit, almonds and powdered sugar; not Dresdner Stollen PGI.

Weihnachtsstollen (family recipe)

A four-loaf German family Christmas stollen with rum-soaked sultanas, almonds, candied citrus and marzipan, baked in two stages.

Germany · Modern adaptation
· Grains and starches
One Swiss butterzopf, a golden, egg-washed yeast loaf braided from two strands.

Swiss butterzopf

A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.

Switzerland · 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
Three golden Chilean hallullas with characteristic fork marks on a linen cloth.

Chilean hallullas

Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.

Chile · 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
Two golden Hawaiian Portuguese sweet bread loaves, each formed from seven joined rolls and baked in a round pan.

Pão doce (Hawaiian Portuguese sweet bread)

This Hawaiian Electric pão doce is an enriched yeast bread with milk, eggs, melted butter and sugar, baked as two loaves or shaped into small rolls.

Hawaiʻi · 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