Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.
View recipeRecipes by category
Bread and doughs
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
19Results
Jamaican Bammy
Jamaican cassava flatbread soaked in coconut milk and toasted until golden. Makes about 3 servings.
View recipe
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.
View recipe
Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
View recipe
Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
View recipe
Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
View recipe
Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
View recipe
Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
View recipe
Australian sausage rolls
Puff pastry rolls filled with minced meat, carrot, onion, herbs and breadcrumbs, brushed with egg and baked until golden.
View recipe
Korean haemul pajeon (scallion and squid pancakes)
Korean pancakes with scallions, carrot, and squid, made with a simple flour-and-water batter and served with a soy and rice vinegar dipping sauce.
View recipe
Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
View recipe
Senegalese Fish Pastels
Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.
View recipe
Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
View recipe
Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
View recipe
Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
View recipe
Korean Haemul Pajeon (Seafood and Scallion Pancake)
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
View recipe
Tunisian egg and potato brik
Four Tunisian egg and potato briks: crisp brik pastry, egg, and a simple potato filling. Fry and serve freshly made.
View recipe
Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
View recipe
Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
View recipe