1,982 flour recipes

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Southern fried chicken done Mom's way: flour-dredged pieces covered first for juicy meat, then uncovered and cranked up for a shatter-crisp golden crust.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Homemade semolina pasta with just durum semolina flour, all-purpose flour, and water. No eggs needed. A simple, eggless fresh pasta dough with satisfying chew and golden color.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

There are tasty bars, and very healthy too, a lot of fibire and other nutrition.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

English muffins made with mashed potato for an open, springy crumb and chewy crust. Griddle them stovetop for the classic craggy nooks, or oven bake for a softer roll. Perfect for breakfast sandwiches.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Whole wheat yogurt rye bread for the bread machine: a hearty multigrain loaf with whole wheat, dark rye, and tangy yogurt. Dense, nutty, and ideal for sandwiches or toast.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.