What to make with yeast

Kubaneh (Arabic: كبانة‎; Hebrew: כֻּבַּאנֶה‎), is a leavened bread baked in a greased pot with a tightly-sealed lid, where it cooks in its own vapors.

Nothing else needed

Taboon bread, also spelled tabun bread, is one of the various baked flatbreads found primarily in the areas surrounding the Palestinian village of Al-Jabal.

Also needs: flour

Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be and somewhat collapsed in the middle.

Also needs: flour

Canjeero is a popular Somali pancake that is enjoyed as a staple breakfast dish.

Also needs: flour

Kala is a great and mouth watering snack, similar to Nigerian puff-puff.

Also needs: flour

Rice masa, or rice waina, is a type of Nigerian masa from the Hausa people of Nigeria, especially in Northern Nigeria.

Also needs: rice

Mead or honey wine is a fermented alcoholic beverage made of honey, water, and yeast.

Also needs: honey

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread.

Also needs: flour

Also needs: flour

Tapalapa is a traditional Gambian bread that is soft, slightly chewy, and perfect for sandwiches or as a side to accompany various dishes.

Also needs: flour

Vetkoek is a South African fried dough. It can be savory or sweet—the recipe below makes sweet doughnut-like pastries.

Also needs: flour

Malawach is a layered, flaky flatbread that is popularly eaten in Israel, and now made popular in other regions. It is typically brushed with oil or fat and cooked flat in a frying pan.

Also needs: flour, butter

Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.

Also needs: flour, butter

Sinasir is a rice pancake popular in the northern part of Nigeria. It is made from cooked and soaked short-grained rice as used in tuwo shinkafa.

Also needs: rice, onion

Funkaso or pinkaso is a savoury Hausa fritter eaten with soup, honey, or sugar.

Also needs: flour, baking powder

Alkubus is a steamed wheat bread from northern Nigeria. It originated from Arabs.

Also needs: flour, baking powder

Ibiwungu is a traditional Rwandan alcoholic beverage made from fermented bananas. It is a popular and beloved drink in Rwanda, often consumed during celebrations and social gatherings.

Also needs: bananas, lemon

Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.

Also needs: flour, semolina

Algerians are very fond of m'semen, a flatbread made from basic ingredients like flour, semolina, butter, and water.

Also needs: flour, semolina

These are soft pretzels.

Also needs: flour, eggs

This recipe is quicker than traditional sima, optimized for simplicity and short preparation time, makes it easier to try making sima: the only equipment needed are a 3 litre open container (a…

Also needs: brown sugar, lemon

__notoc__ This is a quick way to start a sourdough starter and is particularly useful for Amish friendship bread.

Also needs: flour, milk

This is a Turkish method.

Also needs: flour, milk

Also needs: flour, milk

Also needs: cornmeal, flour

Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.

Also needs: semolina, flour, butter

__NOtOC__ Msemmen (Arabic: مسمن, romanized: musamman or msamman), also known as rghaif (رغايف), is a traditional layered flatbread from the Maghreb region of North Africa, particularly popular in…

Also needs: flour, semolina, butter

Fanke is a Nigerian fritter made with wheat flour or semovita. It is commonly eaten in the Northern part of Nigeria, especially among the Hausa people.

Also needs: flour, baking powder, vanilla

Fresh, homemade hamburger buns make hamburgers taste better. A good bun is always a great idea, and a critical improvement for lower-fat or less flavorful burgers.

Also needs: flour, eggs, butter

Sima is a Finnish, lemon-flavored mead mostly consumed during the celebrations of the 1st of May. A glass of sima is traditionally accompanied by a funnel cake or sugar coated donut.

Also needs: brown sugar, lemon, raisins

Bhatoora is a light and airy Indian fried bread, and it is generally eaten with a chickpea curry or cholle.

Also needs: flour, butter, yogurt

Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel.

Also needs: flour, butter, honey

Puff puff is a Nigerian snack of fried dough, similar to doughnuts and Ghanaian bofrot. It's frequently served as an appetizer or a snack, and it is often found at Nigerian celebrations.

Also needs: flour, nutmeg, milk

Pikelets are small, thick pancakes, and are standards of the New Zealand kitchen. They are also made in Australia.

Also needs: flour, baking soda, milk

A simple pizza recipe; works well for thin crusts.

Also needs: flour, corn, cornmeal

Also needs: potatoes, flour, caraway

Also needs: flour, rosemary, butter

Sockerdricka (Swedish for "sugar drink") is a soft drink from the 19th century.

Also needs: lemon, ginger, raisins

Bread

Also needs: milk, flour, butter

Sponge cake is a common type of cake that can be made by a couple different methods. This method uses oil and yeast, which avoids separating or whipping eggs.

Also needs: eggs, milk, flour