Kita (kitcha)
An unleavened Ethiopian and Eritrean wheat flatbread, rolled thin and cooked in clarified butter.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
Chbaab
Emirati saffron-and-cardamom pancakes made from a short-rested yeast batter and cooked on both sides.
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.
Tamees-style flatbread
A home-oven interpretation of Saudi tamees, dimpled and topped with sesame and nigella.
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.
Bo lo bao
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Belokranjska pogača
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
Weihnachtsstollen (family recipe)
A four-loaf German family Christmas stollen with rum-soaked sultanas, almonds, candied citrus and marzipan, baked in two stages.
Swiss butterzopf
A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.
Potato lefse and lomper
Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.
Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.
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.
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.
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.
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.
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.
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.
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.
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.
Bajra roti
A pearl-millet flatbread shaped between sheets and cooked on a hot tawa. This home batch makes eight.
Rumali roti
Thin, soft wheat flatbreads rolled wide and cooked quickly on a hot tawa. Their name refers to a handkerchief.
Makki di roti
A Punjabi maize-flour flatbread cooked on a tawa. This version adds a little whole-wheat flour and fresh fenugreek.
Anpan
Anpan is a soft wheat bun filled with sweet red-bean paste and finished with egg wash and black sesame. This dough rises with commercial instant yeast.
High risk
Soybean tempeh with a packet starter
A two-cup soybean batch uses one Cultures for Health tempeh starter packet and vinegar. The supplier describes dehulling, a thin vented layer, controlled early incubation and attention to self-heating; it is not a validated home process.
High risk
Natto with a packaged starter
A two-cup soybean batch uses one Cultures for Health Natto Spores packet, a shallow perforated cover, and the supplier’s stated incubation and chilling sequence. The supplier’s instructions are not a validated home process.
High risk
Cultured queso fresco
Cultured buttermilk, pasteurized milk, vinegar and rennet make this soft, crumbly queso fresco by a New Mexico home method adapted from Washington’s Abuela Project.
High risk
Saucisson sec, starter-cultured
Saucisson sec is a French dry sausage of seasoned pork and fat. This version uses Flavor of Italy starter, white wine and an optional Mold 600 surface culture.
High risk
Sai krok Isan, starter-cultured
Sai krok Isan is a sour pork-and-rice sausage from northeastern Thailand. This garlic-rich version uses LHP-Dry starter and is cooked after fermentation.
Elevated risk
Paneer with raspberry sauce
This Ukrainian caption batch uses 3 L milk, lemon, salt, sugar and mint, presses curds for 6–8 hours, then fries the cheese and serves raspberry sauce. Yield is unstated.
Elevated risk
Siedlisko TV paneer
This Polish caption batch uses 5 L milk and about 12–13 tablespoons lemon juice, rests 10 minutes and presses beneath two 2 kg jars for at least two hours. Measured yield is unknown.
Elevated risk
pb.LifestyleandCulture paneer
A source-specific 2 L paneer batch boils milk, adds lemon juice or vinegar gradually, then cold-rinses and presses curds for one to two hours. Yield and qualified process review are absent.
Elevated risk
Pa-kimchi with fruit and anchovy seasoning
Scallion kimchi coated with fruit, chili, rice paste and salted-seafood seasonings, following one Korean creator’s measured batch.
Elevated risk
Nabak-kimchi with pear and apple
Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.
Viking Age cheese and curds
Soft fresh curd made by draining whey from milk already thickened by bacterial acidification, the simplest point in a northern dairy tradition that also produced skyr, ymer and whey itself.
High risk
Grilled Oscypek with cranberry
Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.
High risk
Pork loin with suska and bean salad
This Polish competition recipe stuffs pork loin with suska and serves it with a bean salad containing more smoked-and-dried plums.
High risk
Smoked mackerel spread
A quick Czech spread folds ready-smoked mackerel into quark, pickles, onion, mustard and lemon for serving with bread.