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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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Pita Bread with bread flour, yeast and olive oil — Lebanon recipe

🇱🇧LebanonAdvanced

Flour and Confectionery Products

Pita Bread

Pita (from the Greek πίτα) is the ancient leavened flatbread of the Middle East and Eastern Mediterranean — one of the oldest breads in recorded history, dating to at least 2500 BCE in the ancient Near East. Its defining characteristic is the hollow pocket that forms during baking: when a thin disc of well-hydrated yeast dough hits an extremely hot baking surface, the water in the dough converts instantly to steam, inflating the two layers of dough apart like a balloon. As the bread cools, the steam escapes and the pocket collapses — but the internal separation remains, creating the pocket that makes pita the ideal vehicle for falafel, shawarma, hummus, and mezze. The technique is simple but precise: the right dough hydration, the correct thickness (4 to 5 mm), and a screaming-hot baking surface are the three variables that determine whether a pita puffs completely or bakes flat.

90 min165 kcal8 serves

🌱Vegan🌿Vegetarian

Pizza with flour, mozzarella and tomato sauce — Italy recipe

🇮🇹ItalyAdvanced

Flour and Confectionery Products

Pizza

Pizza is one of the most popular dishes in the world, originating from Italy. It consists of a dough base, tomato sauce, cheese and a variety of toppings.

90 min680 kcal4 serves

💪High protein

Poppy Seed Roll with flour, poppy seed and butter — Ukraine recipe

🇺🇦UkraineAdvanced

Flour and Confectionery Products

Poppy Seed Roll

A beloved Ukrainian baked roll made from a soft yeasted dough filled with a rich, fragrant ground poppy seed and honey filling.

90 min630 kcal6 serves

🌿Vegetarian

Pork and Cabbage Dumplings (Chinese Jiaozi) with all purpose flour, ground pork and Napa cabbage — China recipe

🇨🇳ChinaAdvanced

Flour and Confectionery Products

Pork and Cabbage Dumplings (Chinese Jiaozi)

These northern Chinese jiaozi have thin, pleasantly chewy skins and a juicy pork filling threaded with sweet Napa cabbage. Salting and squeezing the cabbage keeps the filling moist without flooding the wrappers. Make them for Lunar New Year, or settle in for an unhurried weekend folding session.

120 min472 kcal6 serves

💪High protein

Pretzel (Brezel) with bread flour, yeast and baking soda — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Pretzel (Brezel)

Yeast-leavened dough shaped into the classic knot, dipped in a strongly alkaline bath, and baked at high heat until the crust turns deep mahogany brown and crackles. The alkaline bath is what makes a pretzel taste like a pretzel — it triggers an intense Maillard reaction on the surface that no other baking technique can replicate. Authentic German pretzels (Laugenbrezel) use food-grade lye; this recipe uses baked baking soda, a practical home alternative that reaches a higher pH than regular baking soda. The belly is thick and soft; the twisted arms are thin and chewy-crisp. Served warm, spread with butter, with a cold beer.

90 min280 kcal8 serves

🌿Vegetarian

Protein Muffins with cottage cheese, rolled oats and vanilla protein powder — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Protein Muffins

Soft cottage cheese muffins built on blended oats instead of flour. The whole batter goes through a blender, so the curds disappear and the oats grind into flour on the spot. Around 9 g of protein per muffin, sweetened with maple syrup rather than sugar. They bake with a domed top and stay moist for four to five days in the fridge.

35 min145 kcal12 serves

💪High protein🌿Vegetarian

Prune and Raisin Lattice Pie with flour, butter and prunes — France recipe

🇫🇷FranceMedium

Flour and Confectionery Products

Prune and Raisin Lattice Pie

Butter pastry woven into a golden lattice over a filling of stewed prunes and raisins that turns jammy and caramelized in the oven. The fruit softens into a sticky, wine-dark filling that cuts through the richness of the crust.

60 min580 kcal8 serves

🌿Vegetarian

Quiche Lorraine with flour, butter and bacon — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Quiche Lorraine

Quiche Lorraine is a timeless French classic — a savory open-faced tart from the Lorraine region, filled with a rich custard of eggs, cream, smoky bacon, and Gruyère cheese. Perfect for brunch, lunch, or light dinner.

65 min450 kcal6 serves

Russian Apple & Cottage Cheese Blini with tvorog, apples and whole milk — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Russian Apple & Cottage Cheese Blini

Golden Russian crepes filled with a mixture of smooth cottage cheese and caramelized apples — the apples are sautéed in butter with cinnamon until they soften and turn slightly translucent, then folded into the sweetened cheese filling. Each stuffed blini is pan-fried a second time until crisp on both sides. The contrast between the warm, spiced apple and the cool, creamy cheese is what makes these disappear from the plate before you’ve finished stacking them.

60 min370 kcal5 serves

🌿Vegetarian

Russian Bliny (Thin Pancakes) with wheat flour, milk and eggs — Russia recipe

🇷🇺RussiaMedium

Flour and Confectionery Products

Russian Bliny (Thin Pancakes)

Classic Russian thin crepes made with milk, eggs, and baking soda for a light, lacy texture. Versatile and beloved, they are served with sour cream, jam, butter, or honey.

40 min250 kcal5 serves

🌿Vegetarian

Russian Cottage Cheese Blini with tvorog, whole milk and plain flour — Russia recipe

🇷🇺RussiaMedium

Flour and Confectionery Products

Russian Cottage Cheese Blini

Thin Russian crepes with a sweet cottage cheese filling — blended smooth so it stays creamy instead of grainy, bound with one egg so it holds its shape, then fried in butter until the outside is golden and slightly crisp. The kind of breakfast people ask for by name. Serve with sour cream or jam, and do not skip the second fry.

55 min390 kcal5 serves

🌿Vegetarian

Russian Meat Blini with ground beef and pork, whole milk and plain flour — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Russian Meat Blini

Thin Russian crepes filled with pan-fried beef and pork mince, caramelized onion, and a little butter — then folded into envelopes and fried again until the outside is crisp. The double fry is non-negotiable. It is what separates a good blinchik from a great one. Serve with cold sour cream and nobody leaves the table early.

60 min822 kcal6 serves

💪High protein

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