Search locations or food
OR
Sign up

Flour

Flours & producers

All

No results.

Try changing the search filters.

Flours

1

00 Flour

Italy
4.5

00 flour or doppio zero is a finely ground Italian flour that's a staple for pizza Napoletana. This powder-fine flour has a variable range of protein content and its texture is silky soft. When compared to other types of flour, type 2 is the coars... READ MORE

2

Farine de Blé Noir de Bretagne

Brittany, France
4.3

The top quality buckwheat flour called Farine de Blé Boir de Bretagne is produced from La Harpe and Tetra Harpe buckwheat cultivars traditionally grown in the French region of Brittany. The flour has a rich, stron... READ MORE

3

Gofio Canario

Canary Islands, Spain
3.2

Gofio Canario is flour made from toasted cereals, such as wheat or millet, with an addition of little salt. This product is traditionally made in the Canary Islands. Its color ranges from honey-yellow to dark brown, depending on the lengt... READ MORE

4

Uchu jacu

Pichincha Province, Ecuador
n/a

Uchu jacu is a combination of dry and toasted maize, wheat, barley, peas, beans, and lentils that is ground into a very nutritious flour along with ingredients such as annatto, cumin, and garlic. The flour is primarily made in the Ecuador... READ MORE

5

Rheintaler Ribelmais

Canton of St. Gallen, Switzerland
n/a

Rheintaler ribelmais is ground cornmeal made with a heirloom variety of sweet corn, grown and processed in the Swiss canton of St. Gallen. Cornmeal used to be a staple in this part of Switzerland, but after two World Wars, production drop... READ MORE

6

Grano arso

Apulia, Italy
n/a

Grano arso (lit. burnt grain) is a prized Italian flour variety that's produced in Puglia. It's also a fine example of la cucina povera. This burnt flour is prized for the toasty, smoky, nutty, and earthy flavors with hints of co... READ MORE

7

Farina di Neccio della Garfagnana

Garfagnana, Italy
n/a

The sweet chestnut flour called Farina di Neccio della Garfagnana is made from ground chestnuts grown in the Tuscan woodlands of Garfagnana, namely the province of Lucca. The nuts are collected and slow-baked for 40 days over a low fire m... READ MORE

8

Farina di Castagne della Lunigiana

Province of Massa and Carrara, Italy
n/a

Traditionally produced in the Tuscan province of Massa Carrara, the flour of Castagne della Lunigiana is made from the local chestnut varieties of Bresciana, Carpanese, Fosetta, Marzolina, Moretta, ... READ MORE

9

Máchica

Peru
n/a

Máchica is a traditional food product from the Andean region, particularly popular in Peru, Ecuador and Bolivia. It is ... READ MORE

10

Chuño flour (Harina de chuño)

Bolivia
n/a

Harina de chuño, or chuño flour, is a unique South American flour made from freeze-dried Andean potatoes (known as chuños). It is made by employing a traditional method of freeze-drying the potatoes, which consists of... READ MORE

11

Farina Bòna

Canton of Ticino, Switzerland
n/a

Traditionally produced in the Onsernone Valley in Ticino, the sweet corn flour known as farina bòna is made mainly from a local corn variety grown on the Magadino plain. In order to make the flour, the corn kernels are toasted in p... READ MORE

12

Farine de Petit Épeautre de Haute Provence

Alpes-de-Haute-Provence, France
n/a

Farine de Petit Épeautre de Haute Provence is a type of flour made from the grains of small spelt cereal with flat bearded ears. The grains must be husked or bleached before consumption. The flour is characteristically ivory or cre... READ MORE

13

Sour cassava flour (Polvilho azedo)

Brazil
n/a

Polvilho azedo, also known as sour cassava flour or sour tapioca flour, is a type of Brazilian flour made from fermented cassava roots. To produce polvilho azedo, the cassava roots are first peeled, grated, and then soaked in water to remove toxin... READ MORE

14

Farine de Châtaigne Corse

Corsica, France
n/a

The uniquely flavored flour called Farine de Châtaigne Corse is made from chestnuts grown on the French island of Corsica. It is praised for its intensely sweet flavor and complex scents of dried chestnuts, dried fruits, cookies, sp... READ MORE

15

Sattu

India
n/a

Sattu is a highly nutritious flour made by roasting and grinding grains, most commonly black chana (roasted Bengal gram), but it can also include barley, wheat, or maize. It is widely used in North Indian, Bihari, and Jharkhand cuisine for its ear... READ MORE

16

Carob Flour from White Carob

Mendoza Province, Argentina
n/a

As the name suggests, carob flour from white carob is a type of flour that is made with the fruit of white carob (Prosopis alba and Prosopis chilensis). Also known as carobs, the white carob’s pods are distinguishe... READ MORE

Dishes with Flour

1

Garantita

Algeria

4.8

Rate It

Garantita is a popular Algerian street food item that is consumed as a snack and prepared as a kind of cake or tart. The dough is made with a combination of chickpea flour, oil, spices, and water. It is then covered with a beaten egg and baked in ... READ MORE

2

Pastel de nata

Lisbon District

4.7

Rate It

Most iconic: Manteigaria (Lisbon, Portugal)

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be spri... READ MORE

3

Butter garlic naan

India

4.7

Rate It

Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. It’s made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and bru... READ MORE

4

Xiaolongbao

Shanghai

4.7

Rate It

Most iconic: Din Tai Fung Shanghai (Shanghai, China)

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the class... READ MORE

5

Guotie

China

4.7

Rate It

Most iconic: Fat Rice (Chicago, United States of America)

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are ach... READ MORE

6

Siomay

Indonesia

4.7

Rate It

Most iconic: Baso Tahu Mang Ade (Bandung, Indonesia)

Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously driz... READ MORE

7

Hamamatsu gyoza

Hamamatsu

4.7

Rate It

Most iconic: Mutsugiku (Hamamatsu, Japan)

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique ... READ MORE

8

Amritsari kulcha

Amritsar

4.7

Rate It

Most iconic: Kulcha Land (Amritsar, India)

Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and ... READ MORE

9

Parotta

India

4.7

Rate It

Parotta is a traditional Southern Indian flatbread, usually sold as street food. It is also popular in Malaysia and Sri Lanka. It is made with oil or ghee, water, refined wheat flour known as maida (unlike parathas, which are mad... READ MORE

10

Çarşamba pidesi

Çarşamba

4.7

Rate It

Çarşamba pidesi is a Turkish savory pie from Çarşamba district in Samsun, Turkey. Unlike the crispy Bafra pidesi, it is known for its soft texture. This pide is shaped into a long, thin loaf, about 75-80 cm (30-32") in length and 4-5... READ MORE

11

Jiaozi

China

4.6

Rate It

Most iconic: Ho Lee Fook (Hong Kong, China)

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either a... READ MORE

12

Dondurma

Kahramanmaraş

4.6

Rate It

Most iconic: Mini Dondurma (Beşiktaş, Turkiye)

Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by ad... READ MORE

13

Roti canai

Malaysia

4.6

Rate It

Most iconic: Valentine Roti (Kuala Lumpur, Malaysia)

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dou... READ MORE

14

Soup buns (Tangbao)

China

4.6

Rate It

Most iconic: Din Tai Fung Shanghai (Shanghai, China)

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twi... READ MORE

15

Pan de bono

Colombia

4.6

Rate It

Most iconic: Panaderia y Pasteleria KUTY (Santiago de Cali, Colombia)

Pan de bono is a traditional bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South Americ... READ MORE

16

Trigona panoramatos

Thessaloniki

4.6

Rate It

Most iconic: Trigona Elenidi (Thessaloniki, Greece)

Trigona panoramatos is a traditional sweet pastry originating from the outskirts of Thessaloniki. These crispy and buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usuall... READ MORE

17

Batagor

Bandung

4.6

Rate It

Most iconic: Batagor Kingsley (Bandung, Indonesia)

One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is remin... READ MORE

18

Antakya künefesi

Antakya

4.6

Rate It

Antakya künefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to... READ MORE

19

Pão alentejano

Alentejo

4.6

Rate It

Pão alentejano refers to a traditional Portuguese bread originating from the Alentejo region of Portugal. Recognized for its round shape and distinctive crust, this bread is made with a mix of different types of wheat flou... READ MORE

20

Shishbarak

Lebanon

4.6

Rate It

This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara—that are filled with a combination of meat a... READ MORE

21

Croissant

France

4.5

Rate It

Most iconic: Blé Sucré (Paris, France)

These flaky, golden-colored, crescent-shaped pastries are best made with pure butter and a slightly sweet yeast dough. If made properly, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be co... READ MORE

22

Gyoza

Japan

4.5

Rate It

Most iconic: Harajuku Gyoza-ro (Shibuya, Japan)

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japan... READ MORE

23

Pierogi

Poland

4.5

Rate It

Most iconic: Na Winklu (Poznań, Poland)

These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every ... READ MORE

24

Naan

India

4.5

Rate It

Most iconic: Kake Di Hatti (New Delhi, India)

Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau, an Indo-Persian poet. Its name comes from the Persian word for bread. Naan... READ MORE

25

Khachapuri

Georgia

4.5

Rate It

Most iconic: Sakhachapure №1 (Tbilisi, Georgia)

This simple cheese bread known as khachapuri is the most famous dish in Georgia. It is traditionally topped with melted cheese, eggs and butter. There are different types of khachapuri, and even though some new cheese varieties such as mozzarella ... READ MORE

26

Pierogi Ruskie

Subcarpathian Voivodeship

4.5

Rate It

Most iconic: Pod Baranem (Kraków, Poland)

Originating from the historical region of Red Ruthenia, these soft, crescent-shaped dumplings are filled with a combination of potatoes and cheese, which is occasionally modified with various seasonings or fried onions. Pierogi ruskie are usually ... READ MORE

27

Pão de queijo

Minas Gerais

4.5

Rate It

Most iconic: A Pão de Queijaria (Belo Horizonte, Brazil)

Literally translated to cheese bread, pão de queijo has its origins in the culinary inventions of African slaves, when they started to use the residue of the cassava plant. A fine white powder, or starch, was rolled into balls and ... READ MORE

28

Kunāfah

Egypt

4.5

Rate It

Most iconic: Habibah (Amman, Jordan)

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon ju... READ MORE

29

Khinkali

Georgia

4.5

Rate It

Most iconic: Maspindzelo (Tbilisi, Georgia)

These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence t... READ MORE

30

Gaziantep baklavası

Gaziantep

4.5

Rate It

Most iconic: Kocak Baklava (Gaziantep, Turkiye)

The ancient Anatolian city of Antep, today known as Gaziantep, is Türkiye's gastronomic capital famous for being home to the world’s finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded ... READ MORE

31

Chocolate soufflé (Soufflé au chocolat)

France

4.5

Rate It

Most iconic: Le Soufflé (Paris, France)

Chocolate soufflé is an exquisite French dessert that combines dark chocolate with a creamy egg yolk base and fluffy egg whites. Typically prepared in small ramekins, it should always be lightly baked in order to stay soft and velvety in th... READ MORE

32

Sernik

Poland

4.5

Rate It

Most iconic: Bardzo (Poznań, Poland)

Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik... READ MORE

33

Manti

Turkiye

4.5

Rate It

Most iconic: Yeni Lokanta-Bar (Beyoğlu, Turkiye)

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings... READ MORE

34

Pizza alla diavola

Italy

4.5

Rate It

Most iconic: Pizzeria da Remo (Rome, Italy)

Diavola is a variety of Italian pizza that is traditionally topped with tomato sauce, mozzarella cheese, spicy salami, and hot chili peppers. Black olives are optional and can be added for extra flavor.

READ MORE
35

Kaiserschmarrn

Austria

4.5

Rate It

Most iconic: Café Landtmann (Vienna, Austria)

Also known as the Emperor's mess, this Austrian dessert can be described as a fluffy, lightly caramelized, scrambled pancake. Legend has it that kaiserschmarrn was the favorite dessert of Kaiser Franz Joseph I, after whom it was named. Th... READ MORE

36

Saganaki

Greece

4.5

Rate It

Most iconic: To Tsipouradiko (Corfu City, Greece)

Saganaki is a highly popular Greek appetizer where various vegetables, meats, or seafood such as shrimp or mussels are wrapped in cheese, then pan-fried or seared. The cheese can also be prepared on its own, without any accompaniments. It is then ... READ MORE

37

Fritto misto

Italy

4.5

Rate It

Most iconic: Il Pescato Cucinato (Riomaggiore, Italy)

Fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very sma... READ MORE

38

Piadina Romagnola

Emilia-Romagna

4.5

Rate It

Most iconic: Casina del Bosco (Rimini, Italy)

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada... READ MORE

39

Bougatsa

Macedonia

4.5

Rate It

Most iconic: Bougatsa Iordanis (Chania City, Greece)

Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of semolina custard, although there are variations with minced meat or cheese. The name of the dish is a derivation of the Ottoman word pogatsaREAD MORE

40

Polish doughnuts (Pączki)

Poland

4.5

Rate It

Pączki are traditional Polish doughnuts are made from yeast-leavened dough that's rich in eggs, sugar, milk, and fats. A touch of spirit, such as rum, is often added to the dough for pączki to prevent the absorption of oil during frying. They are ... READ MORE

41

Hünkar beğendi

Istanbul

4.5

Rate It

Most iconic: Hacı Abdullah Lokantası (Beyoğlu, Turkiye)

Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with ... READ MORE

42

Katmer

Gaziantep

4.5

Rate It

Most iconic: Katmerci Zekeriya Usta (Şahinbey, Turkiye)

A type of sweet börek, katmer is a specialty of Gaziantep, or simply Antep – Türkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia – an ancient city whose claim... READ MORE