Learn more skills or just try a new loaf, from fluffy milk bread or sesame rings to salty pretzels, stretchy pizza dough and a French baguette.
13 Jul 2020 - 9:36 AM  UPDATED 13 Jul 2020 - 1:36 PM

--- Join Paul Hollywood as he shows you how to make his favourite breads from around the world, from baguettes to flatbreads, sweet breads and more in Paul Hollywood’s Bread, double episodes Mondays 8.30pm 6 July to 20 July on SBS Food and SBS On Demand ---

If you’ve discovered the joy of baking your own crusty loaf and you’d like a new project to try, here are some bread recipes around from around the world that will help you learn new skills, or put your existing skills to deliciously rewarding use. (And if you’re still diving into the world of homemade bread, take a look at Paul Hollywood’s bloomer, a great starting point; and Anneka Manning’s guide to sourdough bread.)

The recipes that follow are just some of the many in our breadmaking recipe collection. As well as yeasted and sourdough loaves and rolls, there are also soda breads, dampers and flatbreads, for when you want a quicker option. Our broader Bread collection includes recipes for making bread along with recipes for using it, like bread and butter puds and French toast.

Now, let’s get ‘on with the dough’! From spongy Ethiopian injera to salty pretzels, here are some great recipes to put on your next-up list:

Puffy pita

“When you make pitas at home, the oven is like a magician’s cave as you watch the dough puff up and transform into bread,” says Paul Hollywood. The baker, TV host and author lived in Cypress for six years and has some very fond memories of the pita bread he made and ate there (he especially likes them stuffed with pork souvlaki and Cypriot salad). ‘‘If I can inspire you to make one flatbread at home, this is the one, because it has a very special place in my heart,” he says. His top tips for puffy pockets are to roll out the dough very thinly and to put the pitas onto a very hot baking tray in a hot oven, so they’re hit with a ferocious initial burst of heat.


This circular, sesame seed-coated bread has been baked in Istanbul since the 1500s. Today, similar versions are enjoyed from Greece to Bulgaria and Lebanon, with its size and texture (crunchy or chewy) varying from region to region. “It's the ultimate street snack in Turkey and a little part of Istanbul in your home,“ says Sydney chef Sivrioglu, who has shared with us his recipe for this twisted bread ring. “It’s delicious warm with haydari (which means strained yoghurt) or simply served with butter and feta. I love to eat it as part of a breakfast spread.” If you’re looking for a dairy-free version (Sivrioglu’s dough includes cream), try this recipe from the Feast magazine archives. For a lovely yeast-free sesame ring, take a look at these Lebanese kaak, which are made with self-raising flour.

Mini baguettes

Most domestic ovens aren’t big enough to make a traditional French baguette, so Paul Hollywood’s recipe for two mini baguettes is the perfect solution. “The baguette’s name comes from a Latin name which means ‘the walking stick’. So it's the long stick,” explains Hollywood. “These ones are going to be able to fit in the home oven.” The dough is a wettish one, so it’s easiest if make in a stand mixer. The secrets to making a great baguette, he says, are a thorough knead to develop the elasticity of the dough; to shape it well, and to bake it in a steamy oven (he adds water to a tray on the oven’s bottom shelf). Follow along to create two baguettes with a light, crisp crust and soft interior.


Made with teff, a tiny gluten-free grain, this traditional Ethiopian flatbread is often used as an edible plate, and to scoop up food. Its spongy texture comes from the slow ferment for 2-4 days of a teff and water mixture, to create a slightly sour and bubbly batter that can be cooked in a frying pan, like a crepe.  

Ethiopian injera flatbread

Rosetta bread rolls (rosette di pane)

"These have quite a hard crust and hollow inside, making them perfect for filling with all sorts of goodies such as porchetta or tartufata," says Paola Bacchia of her recipe for these very pretty Italian bread rolls. And she's got a fantastic way of creating that rosetta shape: an apple cutter. The dough rests for 16-18 hours after it's first mixed, so this is a good one to spread out over several days. 

Rosetta bread rolls (rosette di pane)

Maori potato bread (rewena paraoa)

Try a different kind of sourdough bread in this New Zealand bread: it's made with potato starter. Cooked potato is fermented for three days before being used in the bread dough. In this recipe, the bread is brushed with butter part-way through cooking to give it a coloured crust. 

Milk bread

Like a fluffy bread that is deliciously tear-able? Two examples to get you on your way exploring this corner of the bread universe: Japanese milk bread aka shokupan (read more about the traditional variations on this popular loaf here) and pan de Mallorca. This recipe for Japanese milk bread uses a two-step process and produces a biog square made up of tear-apart soft, creamy rolls. Pan de Mallorca actually hails from Puerto Rica; it’s a sweet and fluffy bread created by rolling up a butter-brushed rectangle of dough and cutting it into slices before placing in a square pan to bake (recipe here).


These chewy, salty rings are supremely satisfying to make, and even if it takes a few bakes to get the twist right, they’ll still taste great! Traditionally, that glossy, chewy brown outside on a good pretzel is achieved by dipping the shaped and risen pretzels in lye (sodium hydroxide) but a bicarb soda bath is a lot easier for home use. Give it a go with the rock salt and caraway seed pretzels below or for an egg-free version (the ones below have an egg glaze) try this recipe from the Feast archives. For a variation on tradition, try making barbecue-spiced pretzels, where mustard powder, cayenne pepper and paprika are added to the dough.

Himalayan rock salt and caraway seed pretzels

A top-notch pizza dough

If you’re looking for great pizza dough to use in a wood-fired oven or a home kitchen, turn to this recipe for Mauro’s perfect pizza dough, shared by Mauro Gulli on Poh & Co. Click through to the recipe to watch him cook with Poh and share his top pizza tips.

Rome-style pizza

This stretchy dough creates the famous rectangular Roman pizza, which can be topped or filled. Use Stefano Manfredi’s dough recipe to create a pizza topped with mozzarella and fried zucchini, or bake and slice to fill with his eggplant parmigiana.

Get the pro tips to shaping your Roman-style pizza dough.

Something sweet

Of course there's also a world of sweet yeasted breads to try too, from panettone to tsoureki. Another lovely festive bread is this Uruguyan pan dolce, traditionally made for Christmas but perfect any time of year.   

A world of breads
Bao dough

Bao has been taking the food scene by storm - and it's easy to make yourself.

Fennel grissini sticks

Grissini sticks are the ultimate accompaniment to an antipasto or cheese plate. These more-ish ones are simply seasoned with fennel and sea salt, but feel free to experiment with other flavour combinations.

Raisin and chocolate rolled brioche (gubana)

With its nutty, fruity, chocolate filling, this snail-shaped bread from north-east Italy bears similarities to the sweets of nearby Slovenia.

Grape and rosemary focaccia

Grapes and wheat have been part of our lives since the dawn of human civilisation. This focaccia is incredibly simple to make, and the sweetness of the grapes against salty Parmigiano Reggiano is a fantastic combination.

Danish pumpernickle (rugbrød)

Dark, dense and slightly sweet, Danish pumpernickel bread is often made with a sourdough starter. This variation uses a more simplified method and contains a mixture of both rye and wheat flour to lighten the taste and make it slightly less dense. Serve in thin slices topped with crème fraiche, smoked salmon, dill and/or poached egg or toast it and serve with lashings of butter – I challenge you to stop at just one slice!

Bread of the dead (pan de muertos)

The Day of the Dead, or All Saints' Day, falls on November 2 each year. In Mexico, families pass from house to house visiting altars and friends. Integral to the ritual is the sharing of pan de muertos, which translates as "the bread of the dead". This sweet, brioche-style bread is scented with anise and orange blossom and needs nothing more than a cup of Mexican hot chocolate for dipping.

Armenian sweet bread (choreg)

This traditional braided bread is especially popular at Easter.