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Flour & Bread

Bread, pastry, laminated dough. Where chemistry matters and weighing beats measuring — the recipes come with gram numbers for a reason.

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Libum (Ancient Roman Cheese Cake) with ricotta, flour and egg — Italy recipe

🇮🇹ItalyMedium

Flour and Confectionery Products

Libum (Ancient Roman Cheese Cake)

Libum is an ancient Roman cheese cake: fresh ricotta, a little flour and an egg, shaped into a flat disc, baked on bay leaves and eaten hot with honey. Cato the Elder wrote the recipe down in De Agri Cultura around 160 BCE, and it has not changed since — three ingredients, one method. Romans offered it to the household gods, the lares and penates, and ate it themselves on ordinary days. Served hot with honey, it turns from a plain dense cake into something that tastes unmistakably of antiquity. The 50 minutes cover shaping and baking; wet ricotta needs 30 to 60 minutes to drain first.

50 min500 kcal4 serves

🌿Vegetarian💪High protein

Molten Chocolate Muffins with flour, cocoa powder and chocolate — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Molten Chocolate Muffins

Rich, fudgy chocolate muffins with a molten ganache center that oozes when you bite in. Inspired by the viral Olympic muffins from Paris 2024, these are surprisingly simple to make at home. The secret is a chilled chocolate ganache piped into the batter before baking — no fancy technique required, just patience while the filling sets in the fridge.

80 min367 kcal12 serves

🌿Vegetarian

Naan Bread with plain flour, yogurt and instant yeast — India recipe

🇮🇳IndiaAdvanced

Flour and Confectionery Products

Naan Bread

Yeasted flatbread made with yogurt, cooked on a very hot cast-iron skillet until the surface blisters and the edges char. The yogurt softens the dough and relaxes the gluten — without it, the bread would be chewier and more bready. The skillet must be genuinely hot before the dough goes in: that instant heat is what turns the moisture in the dough to steam, inflates the bubbles, and gives the bread its characteristic uneven surface. Brush with butter or ghee immediately off the heat. Makes 6 pieces.

90 min280 kcal4 serves

🌿Vegetarian

Napoleon Cake (Russian Mille-Feuille) with flour, butter and milk — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Napoleon Cake (Russian Mille-Feuille)

Napoleon cake is Russia's iconic layered pastry: ten or more crisp, butter-rich pastry layers soaked overnight in a thick vanilla custard until they turn meltingly soft. The rough-chopped pastry crumbs pressed into the top are the signature finish. A Soviet festive staple since the 1950s, it takes time but no special skill.

180 min490 kcal12 serves

🌿Vegetarian

New York-Style Bagels with bread flour, yeast and salt — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

New York-Style Bagels

The New York bagel — the definitive version of this Ashkenazi Jewish bread — is one of the most technically precise breads in the home baker's repertoire. It is a lean dough (no fat, no eggs) made exclusively from bread flour, water, yeast, salt, and barley malt syrup. The low hydration (around 55 to 58%) produces an extremely stiff, tight dough that is kneaded until it is smooth and elastic. After an overnight cold fermentation that develops deep flavor, the shaped bagels are boiled briefly in water spiked with barley malt syrup — the boil gelatinises the surface starch, sets the outer crust, and produces the characteristic dense chew that distinguishes a real bagel from any other bread. They are then baked in a hot oven until the crust is a deep, crackled mahogany. Topped with sesame seeds, poppy seeds, or 'everything' seasoning, they are served split with cream cheese and smoked salmon, or eaten warm from the oven with nothing at all.

150 min280 kcal8 serves

🌿Vegetarian

No-Knead Bread with flour and yeast — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

No-Knead Bread

Four ingredients, five minutes of actual work, twelve to eighteen hours of waiting, and a screaming-hot Dutch oven. Jim Lahey published this method in the New York Times in 2006 and it changed home baking permanently. A very wet dough and a long slow fermentation do everything that kneading normally does — they develop the gluten structure and build the flavor. The result is a crackly crust, an open airy crumb, and depth of flavor that shorter methods can't produce.

780 min180 kcal10 serves

🌿Vegetarian

Oladyi (Russian Fluffy Yeast Pancakes) with wheat flour, milk and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Oladyi (Russian Fluffy Yeast Pancakes)

Oladyi are small thick Russian pancakes raised with yeast rather than baking powder — a palm-sized relative of the blin, puffed and soft inside. The sponge of warm milk, sugar and yeast does the work: it gives the crumb its open holes and a faint sourness that a quick batter never develops. They fry in a shallow film of oil to a dark gold and go to the table hot, with sour cream, jam, honey or fresh berries.

80 min450 kcal3 serves

🌿Vegetarian

Osaka-Style Okonomiyaki with green cabbage, dashi stock and nagaimo yam — Japan recipe

🇯🇵JapanMedium

Flour and Confectionery Products

Osaka-Style Okonomiyaki

Osaka-style okonomiyaki is a thick savory pancake held together by a modest amount of dashi batter and a great deal of cabbage. Pork belly browns against the pan while the center steams until tender, then sweet-savory sauce, mayonnaise, aonori, and bonito flakes go on at the table. It is forgiving about fillings, but the cabbage-to-batter ratio is not negotiable.

45 min520 kcal4 serves

Pão de Queijo with sour tapioca starch, sweet tapioca starch and queijo minas — Brazil recipe

🇧🇷BrazilMedium

Flour and Confectionery Products

Pão de Queijo

Pão de queijo is the cheese roll of Minas Gerais: crisp and thin-shelled outside, hollow and stretchy inside, made entirely from cassava starch with no wheat anywhere in it. The texture comes from a single technique, the escaldo, in which boiling liquid is poured over the starch and gelatinises it before eggs and cheese go in. Traditional recipes use both grades of cassava starch, the sour polvilho azedo for lift and a faint tang and the sweet polvilho doce for tenderness, and the cheese is fresh cow's-milk queijo minas. It is eaten warm at breakfast with coffee, sold from insulated boxes on the street, and set out at churrasco tables while the meat cooks.

45 min390 kcal6 serves

🌾Gluten-free🌿Vegetarian

Pastel de Nata (Portuguese Custard Tart) with puff pastry, egg yolks and whole milk — Portugal recipe

🇵🇹PortugalAdvanced

Flour and Confectionery Products

Pastel de Nata (Portuguese Custard Tart)

Pastel de nata is the Portuguese puff pastry tart filled with egg yolk custard that comes out of the oven spotted dark. The custard is built on a sugar syrup rather than on sugar, and the pastry is rolled into a log and cut into rounds so the base sets in a spiral.

75 min300 kcal12 serves

🌿Vegetarian

Pelmeni (Russian Meat Dumplings) with wheat flour, minced meat and onions — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Pelmeni (Russian Meat Dumplings)

Classic Siberian dumplings filled with seasoned minced meat, boiled until tender and served with butter, sour cream, or broth. The unleavened dough is rolled thin and sealed into a characteristic ear shape.

150 min400 kcal8 serves

Pistachio Lemon Bars with flour, butter and pistachio — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Pistachio Lemon Bars

Lemon bars are already one of the better things you can do with eggs and citrus. The pistachio shortbread crust makes them something else. Ground pistachios replace part of the flour, giving the base a nutty, slightly green quality and a more interesting texture than plain shortbread — sandy but with more flavor, and with a subtle saltiness that works against the bright lemon filling. The filling is a simple lemon curd baked directly over the prebaked crust: eggs, sugar, fresh lemon juice, a little flour to help it set. It sets to a glossy, slightly wobbly layer that cuts cleanly once cold. Powdered sugar dusted over the top just before serving, and a few chopped pistachios for contrast. These are spring dessert food, but they'd make sense any time of year.

75 min245 kcal16 serves

🌿Vegetarian

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