Chbaab
Emirati saffron-and-cardamom pancakes made from a short-rested yeast batter and cooked on both sides.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Mbege
Chagga beer from the slopes of Kilimanjaro in Tanzania, made by combining a fermented banana porridge with a sweet porridge of germinated finger millet and drunk fresh within a day or two.
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.
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.
Bokbunja-ju
Korean black raspberry wine: crushed bokbunja berries with their seeds, sweetened to 20 °Brix, fermented 15 days at 25 °C with wine yeast, filtered and matured three months.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
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.
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.
Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.
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.
Chocolate babka
A yeasted enriched dough is rolled with cocoa, chocolate, nuts and cinnamon, twisted into two loaf pans, topped with streusel and baked.
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.
Kesra
This Algerian semolina and wheat flatbread rises with yeast, browns in an oiled skillet and finishes crisp in the oven. It is the author's leavened adaptation, not the unleavened semolina baseline.
Char Siu Bao (Wei Guo’s 14-bun recipe)
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
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.
Khobz el dar
An Algerian round loaf made with semolina, wheat flour, milk, egg and sesame; this source version uses an overnight-free yeast method with three rests and an egg glaze.
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.
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.
Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
Khakhra
A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.