Craft homemade sourdough, injera, dosa, yeasted breads, and more. Discover healthy, fermented variations on old favorites like pancakes and oatmeal!

Banku (Stirred Fermented Corn Dough) Recipe

By Fran Osseo-Asare & Barbara Baëta

Banku pairs beautifully with grilled fish or eggplant and okra stews.

Ga Kenkey (Steamed Fermented Corn Dough) Recipe

Recipe and photo by Fran Osseo-Asare and Barbara Baëta

Make this popular ferment from Ghana, which is similar to polenta and steamed in corn husks.

Beghrir Pancake Recipe

By John Gregory Smith

Learn to cook these delectable muffin-like crepes, best served simply with honey and butter, known as Beghrir.

Dosas & Idlis Recipe

By Sandor Ellix Katz

Serve up this tasty South Indian ferment of lentils and rice!


Raw Flax Crackers Recipe

By Sandor Ellix Katz

Customize your raw, dehydrated flax seed crackers with a variety of soaking liquids, including kimchi brine.

Lijiang “Baba” Filled Flatbreads Recipe

By Georgia Freedman

Make this delicious Lijiang classic, a flatbread called baba. Although, it’s typically served for breakfast, this dish is perfect for any meal.

Quick Teff Crepes Recipe

By Kittee Berns

Try making these delicious, quick teff crepes the next time your craving an injera, but don’t have the time for the full cooking process.

Notes on Injera

By Kittee Berns

Learn about the classic Ethiopian flatbread, injera, and its history, use, and potential for a filling, tasty gluten substitute.

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