Bolivian baked cuñapé
Bolivian cassava-starch and cheese rolls with lightly golden exteriors and tender, chewy centers.
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Bread and doughs
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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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Moroccan msemen
A square, flaky Moroccan flatbread made with flour, semolina and thinly stretched, folded layers of dough. Makes 6.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
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Montreal Bagels
Canadian bagels with a dense, slightly sweet crumb: dough with egg and malt, poached in honey water and coated with sesame seeds.
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Sri Lankan Hoppers (Appa)
Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.
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Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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Pakistani aloo paratha
Whole-wheat flatbread stuffed with spiced potato and cooked in a pan with ghee or butter until golden and crisp.
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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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