Whole-wheat roshi
A Maldivian flatbread made with whole-wheat atta, rolled thin and cooked on a hot pan. This batch makes four.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Ragi rotti
A Karnataka finger-millet flatbread with onion and spices, hand-patted and cooked on a covered tawa. This batch makes four.
MaiʻaʻUlu quick bread (banana and/or ʻulu)
A Hawaiʻi ʻUlu Cooperative home loaf made with ripe banana, ʻulu, or a mixture of the two, leavened with baking powder.
Old Dhaka bakarkhani
A firm, layered bread from Old Dhaka, made with mawa and ghee and baked until lightly browned.
Surinamese dhalpuri roti (Tante Farida's method)
Soft Surinamese dhalpuri filled with seasoned yellow split peas, rolled into thin rounds and cooked on a tawa or skillet.
Mhadjeb (Nour El Houda’s wheat and semolina version)
An Algerian stuffed flatbread made from wheat flour and fine semolina, filled with spiced tomato, onion and carrot, folded into packets and griddled.
Shanghai da bing
Shanghai breakfast flatbreads layered with butter, scallion and pepper, then topped with sesame and baked.
Kenyan chapati
Six Kenyan layered wheat flatbreads, pleated with ghee, coiled and cooked on a griddle.
Feteer meshaltet
Egyptian layered pastry made from a soft wheat dough stretched thin, folded with ghee, and baked until crisp and golden. Serve plain with sweet or salty accompaniments.
Sabaayad (Somali folded flatbread)
An unleavened Somali wheat flatbread made by oiling and folding soft dough into layers, then griddle-cooking it until browned.
Zhingyalov hats (greens-filled flatbread)
An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.
Kita (kitcha)
An unleavened Ethiopian and Eritrean wheat flatbread, rolled thin and cooked in clarified butter.
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.
Yemeni malawah
A Yemeni layered wheat bread made by stretching an unleavened dough thin, folding butter or ghee through it, and baking it on a very hot stone.
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.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
Potato lefse and lomper
Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.
Sopa paraguaya
Sopa paraguaya is a savory Paraguayan bake made with fine maize flour, cheese, onion, eggs and milk. This flour-based cake is distinct from chipa guazú, which FUPACEL makes with fresh maize.
Chipa guazú
A Paraguayan fresh-corn bake mixed with Queso Paraguay, onion, eggs and milk, served in moist squares.
Plain godamba roti
A Sri Lankan wheat flatbread made from thinly stretched, oil-rested dough and cooked briefly on a dry griddle until soft.
Mbejú campaña (Paraguayan crumbly cassava-starch griddle cake)
A Paraguayan mbejú campaña made by rubbing cassava starch, queso Paraguay and fat into a loose, sandy mixture. Small scoops are gently pressed into skillet cakes, which bind as the cheese heats.
Cuñapé (Santa Cruz baked cheese bread)
A Santa Cruz cheese-and-starch bread made with grated cheese, eggs, butter and milk as needed; optional cooked yuca makes the dough. This municipal formula bakes small balls on a tray.
Cachapa de budare (Venezuelan fresh-corn griddle cakes)
Two thick, tender Venezuelan griddle cakes made from fresh corn batter with milk, egg, cornstarch and sugar, then folded around white cheese and butter.
Tandoori roti
This unleavened North Indian tandoori roti uses atta, salt and water, then cooks on a handled wire rack over a low-to-medium flame. It makes 13 medium breads with tandoor-style browning.
Shelpek (Kazakh fried flatbread)
Shelpek is a round Kazakh flatbread fried in oil. This ten-piece flour-and-water version follows a documented Kazakh home-cooking demonstration; zheti shelpek ritual contexts remain distinct.
Gambir
Mongolian pan-fried flatbreads made by folding sugar and oil through a simple wheat dough.
Khur-le buckwheat pancakes
Bhutanese-style buckwheat pancakes made with milk and egg, cooked on a hot pan. This home version serves three.
Plain chatamari
A Newar rice-flour crepe cooked covered on a pan. This Nepal Tourism Board method serves it plain with accompaniments.
Kyrgyz onion kattama
A Kyrgyz layered flatbread filled with softened onion, coiled and pan-fried. This home batch makes four.
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.
Bannock (North American)
This flour, baking-powder and oil dough is Parks Canada’s contemporary Métis-interpreter version prepared at Rocky Mountain House; its specific recipe origin is unknown.
Hardtack
A flour-and-water biscuit baked hard for transport; this home version follows the measured National Park Service Manassas interpretation.
Sri Lankan pol roti
An unleavened Sri Lankan flatbread made with fresh grated coconut and wheat flour, cooked on a tawa.
Mangalore banana buns
Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.
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.
Chickasaw Nation fry bread
A soft egg-and-flour dough is lightly kneaded, cut into strips and fried until browned on both sides.
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.
High-altitude banana bread (King Arthur Baking version)
A chemically leavened banana loaf developed for high elevation, with mashed ripe bananas, sour cream and a 9-by-5-inch pan.
Bahamian baked johnnycake
A soft, butter-rich Bahamian-style baked johnnycake made from flour, baking powder, sugar, butter and milk. The dough rests briefly in a square pan before baking.
Bhatura
A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.
Malabar parotta
A layered Kerala flatbread made with an unleavened refined-wheat dough, stretched, coiled and cooked on a tawa.
Punjabi aloo paratha
Unleavened wheat flatbreads filled with seasoned mashed potato and cooked on a tawa. This Punjabi-style batch makes eight.
Southern-style buttermilk biscuits
A small batch of tender American quick breads made with cold butter, buttermilk and baking powder.
Scottish tattie scones: Scottish Scran version
Scottish Scran’s batch combines boiled potatoes, butter and flour, then cooks three thin rounds on a dry pan.
Balep korkun
A Central Tibetan style pan bread made from flour, water and baking powder. Four dough balls are rested, rolled into rounds and cooked covered in a skillet, turning them several times.
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.
Khakhra
A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.
Methi thepla
A Gujarati flatbread made with fresh fenugreek leaves, wheat, gram and millet flours, and spices. This batch makes about 11.
Almojábanas
Small Colombian cheese breads made with precooked corn flour, queso fresco, mozzarella, eggs, milk and baking powder. This documented home version makes eight breads and is served warm.
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.