Whole Wheat Flour

Chapati or Roti This is the basic bread of India—it is made every day in North Indian homes. Its smooth, soft, and very pliable texture comes from the finely ground whole wheat flour. Only water is added to make the dough. It is then rolled into thin rounds ranging in size from four to eight inches (the size varies from state to state) and baked on a griddle. It takes a bit of practice to learn to roll the dough properly. Don't worry if your first few batches are not perfectly round, or if they don't roll out to the full size indicated. With practice you will soon master this technique. In the meantime, the bread will still taste good, even if doesn't look perfect.

This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland.

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians. Can be prepared in 45 minutes or less.

This moist cake is delicious served warm with cream, but can also be offered cold.

These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr
me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.