The market · Grains and flours · Northern and Central Europe
Plain flour
All-purpose wheat flour, around 10% protein.
neutral
What to do with it
MinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.No one here has made it yetMinahasanPanadaA soft yeasted dough folded around spiced, shredded skipjack and fried golden.No one here has made it yetMalaysianRoti canaiA flaky, chewy flatbread of dough spun paper-thin, folded and griddled with ghee, torn and dipped in dal and curry.No one here has made it yet
CantoneseEgg tartA small tart of short or flaky pastry filled with a smooth, just-set egg custard, eaten warm.No one here has made it yetCantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.No one here has made it yetShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.No one here has made it yetShanghaineseXiaolongbaoSmall, thin-skinned steamed buns of minced pork, pleated at the top and full of hot soup, served in the bamboo basket they cooked in.No one here has made it yetShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.No one here has made it yetAnhuiHuangshan shaobingA small, flaky, round pastry filled with preserved mustard greens and fatty pork, crusted with sesame and baked against the wall of a charcoal oven.No one here has made it yetBeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.No one here has made it yetBeijingGoubuli baoziSmall steamed buns of half-raised dough, pleated tightly over a juicy pork filling loosened with stock.No one here has made it yetBeijingJiaoziCrescent dumplings of thin wheat dough around pork and chives or cabbage, boiled and dipped in black vinegar with garlic.No one here has made it yetJapaneseTonkatsuA thick pork cutlet in flour, egg and coarse panko, deep-fried until crisp, sliced, and served with shredded cabbage and a thick, fruity sauce.No one here has made it yetJapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.No one here has made it yetKoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.No one here has made it yet
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.No one here has made it yetPunjabiAmritsari kulchaA leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.No one here has made it yetBengaliLuchiSmall, pale, puffed breads of white flour and ghee, deep-fried in seconds — Bengal's breakfast and festival bread, eaten with potatoes, dal or kosha mangsho.No one here has made it yetBengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.No one here has made it yetGoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.No one here has made it yetRajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.No one here has made it yetRajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.No one here has made it yetTurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.No one here has made it yetTurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.No one here has made it yet
GeorgianKhachapuriBread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.No one here has made it yet
GeorgianKhinkaliLarge pleated dumplings of spiced minced meat that fill with broth as they boil, eaten by hand.No one here has made it yetGeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.No one here has made it yet
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.No one here has made it yetMoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.No one here has made it yet
NigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.No one here has made it yetCape MalayKoesistersSoft, spiced, doughnut-like dumplings, fried, dipped in syrup and rolled in coconut — for Sunday morning.No one here has made it yetCape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.No one here has made it yetBasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetAndalusianFlamenquínThin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.No one here has made it yetGalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.No one here has made it yetCastilian and MadridPatatas bravasChunks of fried potato with a hot, pimentón-red sauce — the bar tapa found all over Spain.No one here has made it yetCastilian and MadridChurros con chocolateRidged strips of fried dough, crisp outside and soft within, dipped into thick hot chocolate.No one here has made it yetCastilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.No one here has made it yetCastilian and MadridBocadillo de calamaresRings of squid, floured and fried, packed into a crusty white roll — Madrid's cheap, much-loved sandwich.No one here has made it yetAsturianCachopoTwo large, thin veal fillets sandwiched around ham and cheese, breadcrumbed and fried, and served big enough to share, with chips and peppers.No one here has made it yetAsturianCasadiellesLittle turnovers of wine-and-lard pastry filled with ground walnuts, sugar and anise, fried and rolled in sugar.No one here has made it yetAsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.No one here has made it yet
ProvençalNavettesHard, boat-shaped biscuits scented with orange-flower water, dunked in coffee.No one here has made it yetLyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.No one here has made it yetLyonnaisTarte aux pralinesA pastry case filled with crushed pink sugared almonds melted into cream, which sets into a glossy, vivid pink filling.No one here has made it yetLyonnaisBugnesStrips of enriched dough fried until puffed and crisp, dusted heavily with icing sugar, made for Carnival.No one here has made it yetLyonnaisRavioles du DauphinéTiny squares of pasta filled with cheese, fromage blanc and parsley, poached in stock for a minute or baked in cream.No one here has made it yetAlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.No one here has made it yetAlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.No one here has made it yetAlsatianSpaetzleSoft little egg noodles made from a thick batter pushed through a board or press into boiling water, then tossed in butter.No one here has made it yetAlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.No one here has made it yetAlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.No one here has made it yetNormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.No one here has made it yetBurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.No one here has made it yetBurgundianCoq au vinA cockerel or chicken braised in red wine with bacon, mushrooms and small onions, the sauce thickened with its own juices.No one here has made it yetBurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.No one here has made it yetBurgundianGougèresChoux pastry beaten with grated cheese and baked into light, hollow puffs, eaten warm with a glass of wine.No one here has made it yetBurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.No one here has made it yetGascon and the South-WestPastis gasconApples soaked in Armagnac under layers of pastry stretched by hand until you can see through it, the top sheets ruffled and crisp.No one here has made it yetGascon and the South-WestCaneléA small fluted cake with a thick, dark caramelised crust around a soft custard middle, scented with rum and vanilla.No one here has made it yetBretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.No one here has made it yetBretonKouign-amannBread dough folded with layers of salted butter and sugar and baked until the outside caramelises into a sticky, crackling crust.No one here has made it yetBretonFar bretonA dense, custardy flan of eggs, milk and flour, baked firm, usually with prunes soaked in the batter.No one here has made it yetBretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.No one here has made it yetGreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.No one here has made it yetGreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.No one here has made it yet
PolishPierogi ruskieBoiled dumplings filled with potato, twaróg cheese and fried onion, finished with more onion in butter.1 version herePolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.No one here has made it yet
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.No one here has made it yetPolishRogal świętomarcińskiA large crescent of flaky yeast pastry filled with white poppy seed, almonds, nuts and dried fruit, glazed and scattered with nuts.No one here has made it yetCreole and CajunGumboA thick, dark stew-soup built on a roux and the holy trinity, with meat or seafood, served over rice.No one here has made it yetCreole and CajunCrawfish étoufféeCrawfish tails smothered in butter, the holy trinity and a little stock, into a thick, rich sauce over rice.No one here has made it yetCreole and CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.No one here has made it yetCreole and CajunBeignetsSquares of yeasted dough fried until puffed and hollow, buried under icing sugar, eaten hot with café au lait.No one here has made it yetJamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.No one here has made it yetJamaicanFestivalA sweet, fried cornmeal dumpling, crisp outside and soft inside, served beside jerk and fried fish.No one here has made it yetPeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.No one here has made it yetBrazilianCoxinhaA teardrop-shaped croquette of shredded chicken wrapped in a dough made with its own stock, breaded and fried.No one here has made it yet
CantoneseEgg tartA small tart of short or flaky pastry filled with a smooth, just-set egg custard, eaten warm.No one here has made it yetCantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.No one here has made it yetShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.No one here has made it yetShanghaineseXiaolongbaoSmall, thin-skinned steamed buns of minced pork, pleated at the top and full of hot soup, served in the bamboo basket they cooked in.No one here has made it yetShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.No one here has made it yetAnhuiHuangshan shaobingA small, flaky, round pastry filled with preserved mustard greens and fatty pork, crusted with sesame and baked against the wall of a charcoal oven.No one here has made it yetBeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.No one here has made it yetBeijingGoubuli baoziSmall steamed buns of half-raised dough, pleated tightly over a juicy pork filling loosened with stock.No one here has made it yetBeijingJiaoziCrescent dumplings of thin wheat dough around pork and chives or cabbage, boiled and dipped in black vinegar with garlic.No one here has made it yetJapaneseTonkatsuA thick pork cutlet in flour, egg and coarse panko, deep-fried until crisp, sliced, and served with shredded cabbage and a thick, fruity sauce.No one here has made it yetJapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.No one here has made it yetKoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.No one here has made it yetPunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.No one here has made it yetPunjabiAmritsari kulchaA leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.No one here has made it yetBengaliLuchiSmall, pale, puffed breads of white flour and ghee, deep-fried in seconds — Bengal's breakfast and festival bread, eaten with potatoes, dal or kosha mangsho.No one here has made it yetBengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.No one here has made it yetGoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.No one here has made it yetRajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.No one here has made it yetRajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.No one here has made it yetTurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.No one here has made it yetTurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.No one here has made it yetGeorgianKhachapuriBread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.No one here has made it yetGeorgianKhinkaliLarge pleated dumplings of spiced minced meat that fill with broth as they boil, eaten by hand.No one here has made it yetGeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.No one here has made it yetMoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.No one here has made it yetMoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.No one here has made it yetNigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.No one here has made it yetCape MalayKoesistersSoft, spiced, doughnut-like dumplings, fried, dipped in syrup and rolled in coconut — for Sunday morning.No one here has made it yetCape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.No one here has made it yetBasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetAndalusianFlamenquínThin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.No one here has made it yetGalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.No one here has made it yetCastilian and MadridPatatas bravasChunks of fried potato with a hot, pimentón-red sauce — the bar tapa found all over Spain.No one here has made it yetCastilian and MadridChurros con chocolateRidged strips of fried dough, crisp outside and soft within, dipped into thick hot chocolate.No one here has made it yetCastilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.No one here has made it yetCastilian and MadridBocadillo de calamaresRings of squid, floured and fried, packed into a crusty white roll — Madrid's cheap, much-loved sandwich.No one here has made it yetAsturianCachopoTwo large, thin veal fillets sandwiched around ham and cheese, breadcrumbed and fried, and served big enough to share, with chips and peppers.No one here has made it yetAsturianCasadiellesLittle turnovers of wine-and-lard pastry filled with ground walnuts, sugar and anise, fried and rolled in sugar.No one here has made it yetAsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.No one here has made it yetProvençalNavettesHard, boat-shaped biscuits scented with orange-flower water, dunked in coffee.No one here has made it yetLyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.No one here has made it yetLyonnaisTarte aux pralinesA pastry case filled with crushed pink sugared almonds melted into cream, which sets into a glossy, vivid pink filling.No one here has made it yetLyonnaisBugnesStrips of enriched dough fried until puffed and crisp, dusted heavily with icing sugar, made for Carnival.No one here has made it yetLyonnaisRavioles du DauphinéTiny squares of pasta filled with cheese, fromage blanc and parsley, poached in stock for a minute or baked in cream.No one here has made it yetAlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.No one here has made it yetAlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.No one here has made it yetAlsatianSpaetzleSoft little egg noodles made from a thick batter pushed through a board or press into boiling water, then tossed in butter.No one here has made it yetAlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.No one here has made it yetAlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.No one here has made it yetNormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.No one here has made it yetBurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.No one here has made it yetBurgundianCoq au vinA cockerel or chicken braised in red wine with bacon, mushrooms and small onions, the sauce thickened with its own juices.No one here has made it yetBurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.No one here has made it yetBurgundianGougèresChoux pastry beaten with grated cheese and baked into light, hollow puffs, eaten warm with a glass of wine.No one here has made it yetBurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.No one here has made it yetGascon and the South-WestPastis gasconApples soaked in Armagnac under layers of pastry stretched by hand until you can see through it, the top sheets ruffled and crisp.No one here has made it yetGascon and the South-WestCaneléA small fluted cake with a thick, dark caramelised crust around a soft custard middle, scented with rum and vanilla.No one here has made it yetBretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.No one here has made it yetBretonKouign-amannBread dough folded with layers of salted butter and sugar and baked until the outside caramelises into a sticky, crackling crust.No one here has made it yetBretonFar bretonA dense, custardy flan of eggs, milk and flour, baked firm, usually with prunes soaked in the batter.No one here has made it yetBretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.No one here has made it yetGreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.No one here has made it yetGreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.No one here has made it yetPolishPierogi ruskieBoiled dumplings filled with potato, twaróg cheese and fried onion, finished with more onion in butter.1 version herePolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.No one here has made it yetPolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.No one here has made it yetPolishRogal świętomarcińskiA large crescent of flaky yeast pastry filled with white poppy seed, almonds, nuts and dried fruit, glazed and scattered with nuts.No one here has made it yetCreole and CajunGumboA thick, dark stew-soup built on a roux and the holy trinity, with meat or seafood, served over rice.No one here has made it yetCreole and CajunCrawfish étoufféeCrawfish tails smothered in butter, the holy trinity and a little stock, into a thick, rich sauce over rice.No one here has made it yetCreole and CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.No one here has made it yetCreole and CajunBeignetsSquares of yeasted dough fried until puffed and hollow, buried under icing sugar, eaten hot with café au lait.No one here has made it yetJamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.No one here has made it yetJamaicanFestivalA sweet, fried cornmeal dumpling, crisp outside and soft inside, served beside jerk and fried fish.No one here has made it yetPeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.No one here has made it yetBrazilianCoxinhaA teardrop-shaped croquette of shredded chicken wrapped in a dough made with its own stock, breaded and fried.No one here has made it yetKinds
- Plain
- For soft doughs, sauces, pastry.
- Polish typ 450 or 500
- Fine, soft flour traditional for pierogi.
- Strong / bread
- More protein — too chewy here.
Goes with
Cooked with, here
How much, here
Knowing it
- Where to buy
- Supermarkets; Polish delis for typ 450.