Yeasted breads, flatbreads, fresh pasta and noodles. Recipes that reward time and a steady hand.
A true French baguette relies on time, technique, and a two-stage fermentation: first the poolish (a simple fermenting starter made 18 hours ahead), then the final dough and a series of gentle folds. The result is a crispy, crackling crust and an open, airy crumb with complex flavor. Baguettes are meant to be eaten the same day they're baked; their magic lies in their freshness and the contrast between crust and crumb.
These are soft, pillowy burger buns with a tender crumb and sesame-seed finish. The combination of milk, lard (or butter), and a touch of sugar creates tender, slightly sweet dough that's ideal for burgers, pulled meat, or roasted vegetables. The dual egg wash and sesame seed topping create professional appearance and pleasant textural topping. These buns are best eaten the day they're made while still soft and warm.
Pooris are magical bread, simple dough that transforms into puffy, crispy-outside, tender-inside spheres when fried in hot oil. This version combines whole wheat flour with plain flour for nuttiness and texture, and adds fresh red chilli for heat. The dough is forgiving and requires no yeast; the high temperature of the oil creates the puff. Serve hot immediately, either plain or with curries, dals, and pickles. These are best made just before serving.
Chinese scallion pancakes (actually made without scallions here, though they can be added) are a revelation: thin, crispy-edged, tender dough that separates perfectly into two layers. The method is clever, dough balls are paired, one brushed with sesame oil, then flattened together and cooked, allowing steam to create separation. The result is restaurant-quality pancakes that are thin enough to be delicate yet crispy enough to hold their shape. They're excellent with any Asian meal or served plain as a snack.
This is a forgiving pizza dough suitable for home cooks, no complex temperature calculations or extended fermentation. Mixed and risen in one straightforward stage, it produces respectable pizza base with balanced chew and crispness when properly topped and cooked. The dough is forgiving with hydration and timing; it's designed for everyday pizza-making rather than artisanal showcase. Pricking the base before topping helps prevent excessive bubbling, and allowing the dough to rest after shaping creates better structure.
Fresh pasta dough is foundational to Italian cooking. The traditional method, making a well in flour, cracking eggs into it, and gradually drawing in the flour, creates a perfectly textured dough. Resting allows the flour to fully hydrate and gluten to develop. This dough rolls thin for sheets (lasagne, ravioli) or can be cut into shapes (fettuccine, pappardelle, tagliatelle). The texture of fresh pasta is incomparably tender compared to factory-made dried pasta.
This is a sophisticated pizza dough made with a long, cool fermentation (8-12 hours), a method inspired by master pizza makers. The two-stage process builds flavor and creates exceptional crumb structure. The liquid fermentation develops extensibility and dough strength. Upon waking (Stage 2), salt, sugar, oil, and more flour are incorporated, creating a supple, elastic dough. The result is pizza with light, crispy crust, tender interior, and complex flavor, far superior to quick-rise doughs.
Missi rotis are wholesome, protein-rich flatbreads built on gram flour (chickpea flour) blended with wholemeal flour. The fresh herbs and spices make them deeply flavorful; they're quick to pan-fry and require no oven time. These are ideal served warm with dal, curry, or alongside soups. The dough rests for an hour, which develops gluten and makes rolling easier.
Naan is exceptional bread, leavened with yoghurt and baking powder (not yeast), resulting in tender, pillowy texture with characteristic charred patches. When cooked properly on a very hot grill or in a tandoor, the dough puffs dramatically and develops an irregular, tear-shaped silhouette. The yoghurt adds slight tang and richness. This is Indian bread-making at its most forgiving and rewarding, no extended fermentation required, yet the results are restaurant-quality.
Pains au chocolat are French pastries made from laminated croissant dough enclosing dark chocolate sticks. The butter-layered dough creates a crispy, flaky exterior while the chocolate melts into the warm pastry. They're ideal for breakfast or afternoon tea, and freezing capability makes them practical for baking in advance.
Pains aux raisins are spiral-shaped pastries made from croissant dough layered with crème pâtissière and soaked sultana raisins. Their classic spiral shape comes from rolling the dough and cutting it into individual rounds. They're less buttery than croissants but equally indulgent, and are a staple of French pâtisserie breakfasts.
Poolish is a classical French bread-making technique: a preferment that develops yeast flavor and creates a stronger gluten network before the final dough is mixed. Made from equal weights of flour and water plus yeast, it rests for 12-18 hours. This extended fermentation allows beneficial bacteria to thrive, developing sour and complex flavors. The Poolish is then incorporated into the final dough as part of the liquid and flour calculation. This is the foundation of authentic baguettes and fine French breads.
These rustic bread buns are perfumed with fresh rosemary sprigs and shaped in trios, creating distinctive clover-like rolls. The dough is intentionally wet and soft, creating a tender crumb. They're ideal for accompanying soups or serving with butter, and the fragrant rosemary makes them special for entertaining. The key is not adding excessive flour to a naturally soft, slightly sticky dough.
This is a sophisticated French brioche studded with pink pralines (candied praline almonds). The brioche dough is rich and buttery; this recipe uses pre-made brioche dough, which can be made separately or purchased. The pralines provide sweet, crunchy candy-like bursts throughout the bread. This is special-occasion bread, elegant, slightly decadent, and utterly French. Serve for Sunday breakfast or as part of an elegant brunch.
This is a simple, rustic white bread with excellent crust and tender crumb. The combination of salt, oil, and water creates a supple dough that develops wonderful flavor through slow fermentation. The high water content creates steam during baking, resulting in the characteristic crispy, shattering crust. This is a straightforward bread made with no enrichments, pure flour, water, yeast, salt, and time.