Baku Kitchen! An independent reference of traditional food

Bread & Pastry

354 dishes.

FlaounaEaster cheese-filled pastry with raisins and mintFlatkakaGriddled rye flatbread folded around smoked lamb.Focacciaolive-oil dimpled flatbread, Ligurian classicFranzbrötchenSquashed cinnamon-sugar pastry roll, caramelised at the baseFried dumplingGolden fried flour dumplings, breakfast stapleUnited StatesFrybreadFlat disc of dough fried puffy, eaten plain or built into an Indian tacoMaltaFtiraflat sourdough ring topped with tuna, tomato, capers and olivesMongoliaGambirLayered pan-fried pancake brushed with fat and sugar, folded into wedgesGatasweet layered pastry with buttery khoriz fillingGateau farineRound griddled wheat cake, plain and slightly sweet, eaten with coffeeTurkmenistanGatlamaLayered flatbread fried in oil so it separates into thin sheets.SerbiaGibanicacrumpled phyllo pie with white cheese and eggsGnomiSpongy steamed cakes of lightly soured maize batter, sold with pepper sauce or fishVenezuelaGolfeadoSticky papelón-cinnamon bun topped with salty cheeseGuaguas de panSweet bread shaped like swaddled babies, filled with jamNigerGurasathick soft wheat flatbread baked on a clay plate, torn into stewsHallullaFlat round wheat roll, the everyday bread beside marraquetaMoroccoHarchapan-griddled semolina cakes with a sandy crust, split for butter and jamHardo breadDense sweet white loaf, sliced thick for breakfast and sandwichesHimbashalightly sweet cardamom celebration bread scored in a wheel patternMaldivesHuni RoshiThin flatbread kneaded with grated coconut, cooked dry on a griddleInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealMoldovaÎnvârtităcoiled pastry with cheese, pumpkin or appleTurkmenistanIshleklimeat-onion pie traditionally baked under desert sand and embersJohnny cakeCoconut-milk biscuit split with cheese or hamJohnny cakesFried slightly sweet dough puffsJohnnycakeSlightly sweet dense pan breadJoulutorttuPuff pastry star filled with prune jam and dusted with icing sugarKalitsouniaSmall Cretan pastries filled with mizithra cheese or wild greens.KallajThin pastry sheets fried with cheese and soaked in syrup, eaten in Ramadan.SwedenKardemummabulleKnotted cardamom bun with pearl sugar, eaten at fikaKarelian pastyThin rye crust holding rice porridge, topped with egg butter.UzbekistanKatlamaLayered pan-fried flatbread brushed with fat between the folds.Kattamaflaky coiled onion flatbreadTongaKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at marketsKesragriddle-baked semolina flatbread, torn to scoop stews

  • Potato bread

    Flat potato farls griddled then fried, part of an Ulster fry. Ready in 20 min prep and 15 min cooking.…

  • Obi non

    Stamped tandyr bread rounds, never placed upside down. Ready in 30 min prep and 3 hr rising, 20 min baking…

  • Baguette

    Crackling-crusted long wheat loaf bought fresh daily. Ready in 40 min prep and 20 hr including overnight poolish cooking. 3…

  • Ablo

    Steamed sweet fermented rice cakes sold with fried fish. Ready in 20 min prep and 20 min cooking. 12 cakes.…

  • Abolo

    Soft steamed cakes of fermented maize batter, faintly sweet, sold with fried fish. Ready in 30 minutes prep and 25…

  • Achiras

    Crisp cheese biscuits made from achira arrowroot starch, eaten with coffee. Ready in 25 min prep and 20 min cooking.…

  • Agege bread

    Soft sweet white loaf torn by hand and eaten with ewa agoyin or akara. Ready in 30 min prep and…

  • Aish shamsi

    Sun-risen Upper Egyptian sourdough baked in domed clay ovens. Ready in 30 minutes prep and 20 minutes cooking. 4 loaves.…

  • Almojábana

    Soft cheese-and-corn roll, eaten warm with hot chocolate. Ready in 20 min prep and 20 min cooking. 12 rolls. A…

  • Alivenci

    Cornmeal and cheese cakes baked with dill and sour cream. Ready in 25 min prep and 45 min cooking. 8…