Montserrat Fried Bakes
Round bites of soft dough, fried until golden. This recipe uses a Johnny Cakes formula documented as a foundation for fried doughs known in Montserrat; the four servings and preparation times are estimates.
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Bread and doughs
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Vietnamese bánh xèo with shrimp
Thin rice-and-turmeric crepes, pan-fried and filled with sautéed shrimp, served with fresh leaves. Makes about 8 crepes for 4 people.
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Canadian Tourtière
A savory Quebec meat pie with three meats, spiced potato, and homemade pastry. Serves 6; estimated hands-on preparation: 40 minutes.
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British Virgin Islands Johnny Cakes
Soft-dough fried cakes made with flour, cornmeal, and milk. Makes 4 servings; times are approximate.
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Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.
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Egyptian Qatayef Filled with Walnuts
Egyptian pancakes cooked on one side, filled with walnuts, folded into half-moons, and served with fragrant syrup. Makes about 30–40 pieces; the 10 servings and timings are estimates.
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Korean Hotteok
Korean fermented-dough pancakes filled with brown sugar, cinnamon, walnuts, and pumpkin seeds, then pan-fried until golden. Makes 8 pieces, about 4 servings; times are approximate.
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Bolivian baked cuñapé
Bolivian cassava-starch and cheese rolls with lightly golden exteriors and tender, chewy centers.
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Jamaican Bammy
Jamaican cassava flatbread soaked in coconut milk and toasted until golden. Makes about 3 servings.
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Greek Spinach and Feta Spanakopita
A Greek savory pie of spinach, feta, dill, and spring onions wrapped in crisp layers of phyllo pastry. Makes 8 servings; preparation and resting times are approximate.
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Dadar gulung
Thin pandan crêpes filled with grated coconut and palm sugar, folded and rolled. Serves 4; timings are estimates.
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Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
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Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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Malaysian roti canai
A Malaysian flatbread made from thin, layered dough, stretched, folded, and browned in a pan. Makes 10 pieces, about one per serving. Preparation and cooking times are estimates.
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Mauritian Dholl Puri
Flatbreads filled with yellow split peas, spices and a simple flour dough. Serves 4; preparation and cooking times are estimates.
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Åland Black Bread (svartbröd)
A dark, dense rye bread made with sour milk, molasses, and malt. The recipe makes four loaves; 16 servings is an estimate.
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Mofo Gasy
Small Malagasy rice breads, lightly sweet and yeast-leavened. Makes about 20 pieces, or approximately 4 servings; servings and hands-on preparation time are estimates.
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Dutch Pannenkoeken
Thin, flexible pancakes, slightly thicker than crêpes, made with flour, milk, eggs, and salt. Servings and times are estimates: 4 servings, 10 minutes of preparation, 35 minutes of cooking, and 30 minutes of resting.
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Paraguayan Mbejú
Thin cassava-starch and Paraguayan-cheese cakes cooked in a skillet until golden on both sides. Makes approximately 8 servings.
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Eritrean-style Injera
A fermented flatbread made with teff flour and water, with a thin, porous texture. Makes 4 servings; active preparation and cooking are approximate estimates of about 10 minutes each, plus 32–48 hours of fermentation.
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