Pan de agua
Puerto Rican lean yeast bread shaped as two loaves or eight rolls and baked from a cold oven with a pan of boiling water for steam.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Monay
Filipino bakery-style rolls with a dense crumb and a deep central slash, made here as a twelve-roll home batch.
Miyeok-guk (Korean Seaweed Soup)
A Korean soup of rehydrated brown seaweed simmered with beef, seafood or a plain seasoned broth, traditionally served after childbirth, on birthdays and as an everyday meal.
Mantou (The Woks of Life all-purpose dough)
Plain wheat mantou made with yeast and baking powder, then proofed and steamed in a lined basket.
Lotus-leaf buns (unfilled folded steamed buns)
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
Kinema tomato achar
Kinema ra golbheda ko achar combines already-fermented soybean kinema with tomatoes, onion, garlic and spices, finished with sesame powder and fresh garnish, and is eaten with rice or toast.
Kazakh baursak
Small rounds of yeasted milk dough, fried in batches. This Kazakh home recipe lists 27 servings.
Fresh Armenian lavash (Leahy, Lee and Zada home-griddle method)
A yeast old-dough lavash method adapted from Armenian baking for the home griddle, producing eight thin, pliable wheat sheets.
Elevated risk
Firi firi (Tahitian coconut doughnuts)
Firi firi is a yeast-raised coconut doughnut piped into long pieces and deep-fried at 170°C, traditionally eaten for breakfast or dessert in Tahiti.
Dampfnudeln
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
High risk
Columbia River pounded dried salmon
Dried salmon broken down, pounded to a meal and pressed into grass baskets lined with fish skin: the compact trade food of Celilo Falls and The Dalles.
Boerie roll
A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.
Bint al-sahn (Yemeni layered bread with honey)
Bint al-sahn is a Yemeni celebration and home bread built from thin, egg-rich yeast dough layers brushed with ghee or butter. This source-specific version makes one round cake, baked until golden and served warm with honey.
Amabito no Moshio
Amabito no Moshio is a modern, pale beige Japanese seaweed salt made from Seto Inland Sea water and hondawara seaweed. Its documented factory method concentrates filtered brine in kettles, then separates and dries the salt.
Aish baladi (Egyptian whole-wheat pita)
This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.
Elevated risk
Welsh Laverbread
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
Tunnbröd
Tunnbröd is Sweden’s family of thin, docked flatbreads, baked soft for immediate meals or dried crisp for the pantry. This home recipe follows a northern Swedish soft rye-and-wheat version scented with anise and fennel.
Simmered tamarind-date chutney
A sweet-sour cooked chutney of tamarind, dates, jaggery, ginger and roasted cumin. An untested measured batch is given beside four documented Indian formulas and their storage claims.
Potbrood
A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.
High risk
Pipsi
Arctic char opened, scored and air-dried in the Canadian Arctic: concentrated, chewy country food recorded as pipsi in Nunavut and pitsik in Nunavik.
Mesu
Tender bamboo shoots fermented without salt in a hollow bamboo tube for about one to two weeks in Sikkim and Darjeeling, eaten as a sour pickle or in curry.
Pain de mie
A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.
Newfoundland toutons
Rounds of leftover yeasted white bread dough, rested and shallow-fried slowly in canola oil; served warm with butter and molasses.
Mumbai ladi pav
Soft Mumbai-style wheat rolls made with an instant-yeast sponge and baked together. This home batch makes eight.
Mollete de Antequera
A soft, flattened wheat roll from Antequera, baked pale and often toasted for breakfast or filled as a snack.
Elevated risk
Lángos
Soft yeast dough is shaped into rounds and fried at 180 °C, then brushed with garlic water and topped with sour cream and grated cheese.
Ka’ak al-Quds (sesame ring bread)
Palestinian milk-enriched wheat rings coated in sesame and grape molasses, shaped into long ovals and baked without a bagel-style boil.
Hotteok
Maangchi’s eight-piece hotteok wraps a brown-sugar, cinnamon and walnut filling in yeast dough, then fries and presses the parcels in a pan.
English muffins: King Arthur yeast-preferment version
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
Broa
This modern home broa de milho uses scalded maize flour and a wheat-flour yeast sponge; it is distinct from Northern Portuguese maize-and-rye sourdough breads.
Baiji mo (Bai ji mo)
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Uzbek-style non
A home-oven adaptation of Central Asian non, with a stamped centre and raised rim. This batch makes one bread.
Trinidad bara for doubles
Soft Trinidad bara are thin yeast-raised wheat rounds fried briefly, then paired as two breads around channa and condiments to make doubles.
Tilachi chutney
A Maharashtrian dry chutney of slowly roasted sesame and coconut ground fine with garlic, chilli powder, cumin, tamarind and sugar, kept in a bottle and eaten as a winter side.
Matnakash
A soft Armenian oval bread with a glossy surface and deep finger grooves, made here with a rye or whole-wheat flour scald and an overnight cold fermentation.
Man’oushe
Lebanese za’atar flatbread made from yeast dough, baked on a heated stone or heavy sheet pan until its rim is golden.
Korovai (Peremyshl-region style)
A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.
Iraqi khubz tannour (home oven)
A soft, water-only Iraqi wheat flatbread adapted for a domestic oven with parchment and a preheated baking stone or inverted sheet.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.
Filipino Spanish bread, Hello Bake’s 10-piece version
This Manila baker’s Filipino Spanish bread pairs a soft, enriched roll with a buttery brown-sugar breadcrumb filling and a crumb coating.
Dhalpuri roti
Trinidadian stuffed roti with a fine split-pea filling sealed inside soft wheat dough, rolled thin and cooked on a hot tawa.
Coconut bake
A yeast-raised Trinidadian wheat bread with blended fresh coconut, baked as two thick rounds.
Brioche
An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.
Elevated risk
Marcha
An ethnographic record of marcha (murcha), a dry starter cake used in Eastern Himalayan cereal fermentations. This page documents source-specific community knowledge and is not a recipe for making or storing starter.
Mame-koji
Japanese soybean koji: steamed soybeans, loose or formed into balls, grown over with Aspergillus mould to make the enzymes for mame-miso, tamari and regional soybean condiments.
High risk
Eastern European Vinegar-Pickled Mushrooms
Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.
Biltong potjie with creamy pasta
Biltong, bacon and vegetables simmer in tomato-herb stock, then join cooked pasta, milk, cream and Cheddar in this outdoor potjie.
Lyutenitsa (lutenica)
A Balkan relish of cooked peppers, tomatoes, aubergine and garlic in oil, sometimes made hot, served cold and named for its spiciness.
Elevated risk
Mahewu from maize porridge and sprouted grain
A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.
Elevated risk
Latvian rye-bread kvass
A documentary entry on Latvian rye-bread kvass, preserved from a modern Latvian rye collection. It records a food tradition, not a home-fermentation method.