FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches115Unfermented breads100Cereal, grain, root and starch fermentations10Not yet classified2Adjacent and excluded1Fruit preserves1Smoked salted and dried foods1
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Recipes

115 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
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
Two earthenware bowls of baked Panrkhash with golden lavash covers and melted cheese visible beneath one lifted edge.

Panrkhash

Panrkhash is an Armenian bread-and-cheese dish associated with Gyumri and Shirak. One published oven-baked version layers lavash and string cheese with butter-sautéed onion and hot water; regional methods vary.

Gyumri · 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
Three thick South County Rhode Island johnnycakes with crisp browned surfaces and butter on a plain plate.

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.

South County, Rhode Island · Modern method
· Grains and starches
Three round golden Belizean fry jacks with separate bowls of refried beans, chopped tomato, and grated Monterey Jack cheese.
Elevated risk

Belizean fry jacks (CIA course version)

A Belizean fried breakfast bread made from baking-powder dough with evaporated milk, shaped into rounds and fried until golden.

Belize
· Grains and starches
finished maize porridge

Mieliepap

South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.

South Africa · 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
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
Photograph of Wheat-flour tortillas.

Wheat-flour tortillas

A soft wheat-flour tortilla made with baking powder and a fat, rolled and cooked dry on a hot griddle. The King Arthur version is contemporary and distinct from nixtamalized maize tortillas.


Grains and starches
Photograph of Tunta (moraya, white chuño).

Tunta (moraya, white chuño)

Potatoes frozen and thawed as for black chuño, then washed or soaked for a long time before drying, giving a pale highland tuber product with different bitterness and colour.

High Andes
Grains and starches
Photograph of Tipak.

Tipak

Tipak is a Kapingamarangi breadfruit product: cooked breadfruit mashed, spread into sheets, sun-dried, rolled and wrapped in pandanus leaves as provisions for later.

Kapingamarangi Atoll
Grains and starches
Photograph of Roti gambang, chemically raised batch.

Roti gambang, chemically raised batch

A spiced, breadcrumb-enriched Indonesian loaf raised with baking soda and baking powder, shaped into ovals and baked with sesame seeds.

Jakarta
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
A stack of plain Honduran-style flour tortillas with light skillet browning beside one warming in a dry skillet.

Baleada tortillas

Soft wheat-flour rounds from an INCAP Honduran baleada recipe are rolled thin and cooked on a dry skillet; this record covers tortillas, not the filled dish.

Honduras
· 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
Illustrative serving of the featured unleavened sheermal: round, fork-docked saffron-milk flatbreads, lightly browned and without toppings.

Sheermal (unleavened saffron-milk flatbread)

Dassana Amit’s measured sheermal makes eight mildly sweet, saffron-brushed flatbreads without a leavener. Milk, cardamom and a large quantity of ghee enrich the dough, which can be cooked on a covered skillet or baked.

Awadh, India
· Grains and starches
A dense dark Rúgbrauð loaf from the covered-pan home formula, sliced to show its moist crumb.

Rúgbrauð (Icelandic rye bread)

A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.

Iceland
· 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
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 dry, parched and hulled manoomin kernels in a plain dish; not a record of a specific harvest or processing batch.

Parched wild rice (manoomin)

Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.

Ojibwe homeland
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
An illustrative still life of rinsed nixtamal kernels, freshly ground masa on a stone metate, and a plain tortilla; not a specific historical scene.

Nixtamal and masa

Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.

Mexico · Traditional method
Grains and starches
Four small plain Mushi-pan cakes in white paper liners on an ivory plate.

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.

Japan · Modern method
· Grains and starches
Three pan-cooked Megrelian chvishtari cornmeal cakes, one opened to show its sulguni center

Megrelian chvishtari

Megrelian chvishtari uses a maize dough with sulguni wrapped around a cheese piece, then cooks covered over low heat in a skillet.

Western Georgia
· 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
Golden Karelian pasties with pleated rye crusts and exposed rice porridge filling; egg butter is served separately.
Elevated risk

Karjalanpiirakka

Karjalanpiirakka are open, pleated rye-and-wheat pastries filled with creamy rice porridge, baked hot and brushed with butter and milk.

Karelia
· 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
Round Irish white soda loaf with a deep cross cut on top and a slice showing its pale crumb.

Irish white soda bread: Bord Bia version

A source-specific Irish quick loaf of plain flour, bicarbonate of soda, buttermilk, egg and butter, mixed briefly and baked as a cross-marked round.

Ireland
· Grains and starches
A small stack of thin Icelandic flatbrauð, rye flatbreads with mottled dark cooking spots, on a plain pale plate

Flatbrauð (Icelandic pan-cooked flatbread)

Thin Icelandic flatbreads made from rye and whole-wheat flour with boiling water, shaped into rounds, docked and cooked on a hot stovetop or gas grill.

Iceland
· Grains and starches
Soft layered Mauritian farata flatbreads with toasted spots stacked on a ceramic plate.

Farata (Mauritian oil-free roti)

Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.

Mauritius
· Grains and starches
Illustrative serving of off-white eba, molded into a soft dome on a plain plate.

Eba

Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.

Nigeria
Grains and starches
Mauritian dholl puri, thin golden flatbreads filled with finely ground yellow split peas seasoned with cumin.

Dholl puri (Mauritian split-pea flatbread)

Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.

Mauritius
· Grains and starches
A dark Jamaican Easter spice bun quick-bread loaf with fruit-studded slices and cheddar on a pale platter.

Jamaican Easter spice bun

A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.

Jamaica · Modern 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
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
Four golden Brazilian pão de queijo buns, one cut open to show its airy interior, on an ivory plate.

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.

Brazil · Modern method
· 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
A golden arepa de choclo topped with white cheese, with another corn cake behind it.

Arepa de choclo

A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.

Colombian Andes
· Grains and starches
Illustrative assortment of dry wheat noodles, soba and rice noodles; a broad category overview, not one shared recipe.

Dried noodles

Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.

Sicily
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
Thick barley and oat porridge topped with diced apple and chopped hazelnuts in a stoneware bowl.

Barley and oat porridge (Viking Age)

Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.

Sweden · Modern adaptation
· Grains and starches
Illustrative Javanese-style martabak telor parcel, pan-fried golden with a visible beef, egg and leek filling.

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.

Java · Modern method
· Grains and starches