Martabak manis
A thick, airy Indonesian sweet pancake, cooked without flipping and folded with butter, condensed milk, chocolate, and peanuts.
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Bread and doughs
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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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Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
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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.
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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 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.
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Japanese Dorayaki with Anko
Two soft Japanese pancakes make each dorayaki, enclosing a filling of anko, a sweet azuki bean paste.
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Australian sausage rolls
Puff pastry rolls filled with minced meat, carrot, onion, herbs and breadcrumbs, brushed with egg and baked 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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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.
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Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
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Senegalese Fish Pastels
Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.
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Osaka-style Okonomiyaki
Japanese cabbage pancakes with shrimp and pork belly, served with homemade okonomiyaki sauce. Makes 4 servings.
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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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Australian meat pie
Individual pies with a shortcrust base, beef in a thick gravy-style filling, and a puff pastry lid.
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Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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