bake11

Bake is a popular breakfast item in Guyana.  It requires very few ingredients and is very easy to whip up.  There are many types of bake but this is my favorite.  It puffs up when its cooked to form a pocket on the inside and is soft and chewy but crispy on the outside.

Bake (Float)

3 cups all purpose flour

1 tbsp baking powder

1/3 cup sugar

4 tbsp butter

pinch of salt

about 1 cup water*

Mix flour, baking powder, salt and sugar together in a bowl.  With  a fork, or using your hand(quick method) rub butter into flour mixture.  Add water to make a firm dough, but not stiff.  Dough should be easy to roll.   Let dough sit, covered for at least half an hour.  Roll dough to about 1/2 inch in thickness and cut with a biscuit cutter.   Heat about 3 inches of oil on a medium fire.  Fry dough until golden brown, flipping once.   Best when served hot.

bake2

This article has 95 comments

  1. pds

    Mmmmmm…. My mother used to make this with saltfish. Do you have a recipe for that too? How else do you serve your bake?

  2. JehanP

    I do have a recipe for saltfish…This can be served with corned beef for just by itself!

  3. pds

    I doubt I’d find saltfish in Seattle. I hadn’t thought about the corned beef option; good thinking! I might just have to make this today. I don’t keep in touch with my family, so I’m entirely grateful that you post these recipes! (p.s. Can I put in a request for a potato ball recipe?)

  4. JehanP

    You can look for the saltfish in the international or asian market, its called boneless bacaloa. I have posted Egg ball and cassava puffs also, you may be interested in those since u wanted a potato ball recipe. If you have problems finding cassava in Seattle look for yucca at the international or spanish stores, it can be found with the frozen vegetables.

  5. pds

    I’ll definitely look up the egg ball! I’m not a fan of cassava, so I’ll skip that one. Something about it just doesn’t work for me. Thanks again!

  6. Chennette

    I love this with cheese :-) and eggs.
    or of course the Maracas dish in Trinidad, with shark…or fish :-)

  7. Taymer

    Wow Jehan you did a great job on those bakes. The first time I tried this bake was last year when I visited Trinidad and it was so good. I usually make the muffin type bake like an english muffin that u can slice open but I love this one too.

  8. Carla

    Jehan, those are the prettiest bakes i’ve ever seen! Keep up the good work!

  9. penny

    wow! that is so simple! very similar to a kind of chinese bun. love it! thanks for sharing.

  10. Recession Proof

    I used to have this when I was in Jungle Assault School in Guyana. It was the best bread I have ever had in my life! The military cook there used to serve it with carp fish spread. It sort of tasted like salted tuna with celery. I can still taste it.

  11. Shirool

    HI, WANT TO LET YOU KNOW THAT MY DAUGHTER TRIED YOUR RECIPIE FOR BAKE, AND ALSO THE SALTFISH RECIPIE. AND SHE WAS DELIGHTED, BECAUSE BOTH CAME OUT PERFECT. THE BAKES WERE LOVELY, SOFT AND FLUFFY. THE SALTFISH WAS ABSOLUTELY HEAVEN. SHE GAVE ME SOME TO TASTE, AND I STUFFED THE SALTFISH INTO THE BAKE AND REALLY, REALLY ENJOYED IT!! MY HUSBAND ENJOYED IT AS WELL!

    SHE FOLLOWED THE INTRUCTIONS FOR THE RECIPIE, AND THE ONLY THING, IS THAT SHE LESSENED THE SUGAR, ALSO THE BUTTER, SHE USED THE NON DAIRY MARG. AND SHE HAD TO USED MORE WATER TO GET THE DOUGH TOGETHER NICE AND SOFT.

    SHE ALSO FORM THEM INTO GOLF SIZE BALLS, AND ROLL THEM ALL OUT, AND FRIED THEM IN THE HOT OIL ONE AFTER THE OTHER, AS THEY SWELL UP QUICKLY AND GOT BROWN.

    THANK YOU FOR PUTTING SUCH ACCURATE AND DELICIOUS GUYANESE DISHES ON THIS SITE. LIKE TO SEE SOME MORE, AS SHE LIKES GUYANESE AND TRINIDADIAN DISHES. THANK YOU!!!

    SHIROOL

  12. Shani

    Lord! Girl, I saw the picture of the bake and my mouth literally started to water! And I just had a scrumptious steak dinner this evening!! Bake is also good if you fill it with cheesy scramble eggs. My mom always made it with Stew Salt fish. But it’s good either way! Jehan, thank you for a wonderful blog and keep the recipes coming! Do you have a recipe for Cookup Rice? Thanks again!!

  13. adelcia

    mmmmmmmmmmmmmmmm!i can eat this hold day

  14. Elon

    these bakes are magic. I messed up but they still came out good, I had like only 1 tspn of butter so I used oil and milk and before that i lessen the flour after puttin the bakin powder. ThenI lessen everything else even the amount of frying oil was lessen but they still taste good amazing. Next time i make these i am goin to follow everything so they come out a 100 times better.Glad I found u you are amzing,keep puttin more recipes.

  15. Mrs P

    Sill question I know but what flour do you use, Plain or Self raising?

  16. Sam

    I make great soft roti and dhall puri… but i cannot get my bake to raise … no matter what i do :( … i will try out your recipe and see if i get better luck :(

  17. Sam

    i dont like saltfish… bake and aloo choka with eggs or bake and corn mutton like u said is sooooooo good

  18. Diane

    Hello: Bake! Yummy. Gosh! I can’t wait to try it. I’ve been promising my fiance (he’s is Italian) that I would make this thing that looks and taste very much like the chalupa bread from Taco Bell for him one day. That day is here :). Now that I have the recipe for Bake; I am excited.

    PS. I have to say that I am a very good cook; from Italian, Chinese, Guyanese, Thai food, to Mexican but I don’t know how to make these special dishes (eg: Bake, Cheese Rolls & Pine Tart) to make them taste just like they did in Guyana. I was waiting for someone to post these on the internet. Thank you.

    Diane

  19. Mary

    I tried your recipe after checking with my sister-in-law who is Guyanese (I also passed on your website to her). The only problem I had is they were hollow and hers are not. Not sure what I did wrong but they did not have that bread in the middle like hers or like in your picture…

    I tried your Roti recipe too and it was okay. Got to keep them from getting too crisp and my sister-in-law said I need to “clap” them…

    Thank you. You have a nice website too…

    MJ

  20. JehanP

    Hi Mary, I like my bake airy with a pocket in the middle to place my salt fish. If you prefer a more dense bake, reduce the amount of baking powder or don’t allow the dough to sit for too long, I hope that helps. Thank you for the kind comments and keep visiting.

  21. Shirmel

    Beautiful website, thank you very much. I will definitely purchased the book mentioned on the patty section. One question, is there a difference in using whole wheat pasty flour and all purpose white flour. I find that white flour bloats me up, so I try not to use it or limit my use of it. In fact I now only cook with whole wheat four either pasty kind or regular. Since this is a pastry, would you recommend ice cold water. (I remember reading about using ice cold water especially when making johnny cakes – this is similar).

  22. nicole

    Thank you for posting this recipe for bakes. My kids love it and my memories of childhood came back..

  23. Bernadine

    Yummy when I saw your picture I wanted some bakes right away. Both of my parents are from Guyana and my son and I tried your recipe and they came out well for my first attempt! Thank you :-)

  24. Malisa.Matthews

    Jehan, I made bake today. It was delicious. I halved the recipe because it only me here. I did not succeed. :-) My bake turned out very dense with no hollow middle. I did not have a rolling pin…i rolled it between my palms. Lol! Even though it was not hollow, it was delicious (tasted just like the bake i remember as a child in Guyana) and I will definitely make it again. Thanks for posting. I have added your site to my favorites bar.

  25. JehanP

    Hi Malisa. Try letting the bake sit longer and see if that will help.

  26. Radha

    Made your bake a while back and was a hit with my guests here in Canada.
    They taste almost the same like my mom’s bakes, only hers are a touch sweeter.

    I have been craving “bread-y” types of food lately and have been searching the internet hi and lo for a decent Guyanese BUTTERFLAP recipe. Do you have one that you use that you can post or email me?

    I would be EVERRR so grateful!

  27. JehanP

    Hi Radha, I don’t currently have a butterflap recipe but will be doing some research on a good recipe, so hopefully I can post about it sometime in the near future.

  28. reshy

    wow, i was just asking a coworker how to make these and now im super excited to have them. just a quick question. Could i use Self Raising flour cause my mom only buy those. please let me know

  29. JehanP

    Hi Reshy, if you chose to use self rising flour use 1/2 all purpose flour and 1/2 self rising. I wouldn’t recommend using just self rising flour and I don’t like the outcome or taste.

  30. Niq

    I absolutely love your blog, I made the potato & chicken curry, with roti and it came out great!!

    Question about the bake, What type of oil do you use to fry it in?

  31. JehanP

    Hi Niq, I’m glad you enjoyed it. I used canola oil to fry the bakes.

  32. Niq

    Thank you soo much, I’m going to try and make them :-)

  33. JehanP

    Peaches I don’t know how many calories are in bake but since its fried I’m sure it’s a whole lot lol.

  34. Angela

    Jehan:

    Do you sift the flour before measuring for this recipe? Thanks.

  35. Angela

    Jehan: How many bakes did you get from this recipe? Please let me know. Thanks.

  36. Angela

    Just made the bakes. They were delicious. I had to decrease the water to 3/4 cup. I don’t know if it is because I used 2% milk instead of water. Does the use of milk differ from water except for the nutritional benefit? Thanks.

  37. Angela

    Have you ever tried baking them? Please let me know. Just a fat issue for me.

  38. JehanP

    Angela, I don’t sift the flour. Using milk should not affect the amount of liquid. The less liquid you use the stiffer the bake will be. The amount of bakes this recipe makes varies based on the size of bake. I use a biscuit cutter and make about 1 dozen bakes from this recipe. As for baking them, I have not and probably won’t as I think that will chance the taste and texture tremendously. I hope I’ve answered all of your questions and thank you for visiting.

  39. Angela

    Jehan:

    Thanks. The next time I will not sift the flour. That is probably why I had to use less liquid because there is a difference between measured sifted flour and flour that is not sifted. Mine did not look like yours, maybe next time but they were delicious. Seeing that I will be using some of your recipes, please clarify, should I not sift the flour for your recipes and when you use spoon measure, do you mean level spoons or rounded? Thanks again. Beautiful site.

  40. JehanP

    Angela you should not sift the flour, I generally don’t unless specified and I always level my spoons as to ensure that I provide the most accurate measurement. Thanks for the compliment, it’s much appreciated :-)

  41. Jade

    I tired this this morning…omg what a disaster! I’m new at baking, understanding dough etc. the dough was sticky and impossible to work with! After reading the comments, I think bc my flour says pre-sifted and I used the full cup of water it just never got the right consistency.
    I think a few more pics of the dough and how you should roll it out and the size would be helpful!

    I did try frying it anyway and I loved the taste, reminds me of my grandma’s! So I hope to give it a try again!

  42. JehanP

    Jade, this is a soft dough but it shouldn’t be too sticky to handle. As mentioned, do not sift the flour. Let me know what your results are like the second time.

  43. Pat trotter

    I forgot to let my dough sit for 30 mins so i didnt get the hollow i was looking for to stuff my ackee and salt fish in! but it was awesome anyway, next time will def let it sit.

  44. Tee

    I just had to leave a comment. I just finished making these bakes with my 1 1/2 year old daughter. It was just great. Her role was to flatten the rolls as I didn’t have a cookie cutter available. Aside from that, the bakes came out great. I’ve tried many other bake recipes and yours came out the best. I’ll be visiting often and I plan to try out some pastries next. Thanks alot!

  45. Islander-Trini

    Jehan, you is ah boss girl!!! When ya go put up some Youtube videos? Before or after de book? We waiting!

  46. JehanP

    I’m glad that you enjoyed it. I hope that turns out well also and thanks for supporting!

  47. JehanP

    Islander I’ve been playing with the idea of doing videos but I must say I’m a bit camera shy.

  48. Paula Hogan

    Jehan,

    I am a Guyanese married to an Aussie and living between Belgium, US and Australia. So delighted to fall upon your site….Do you think that your saltfish and bakes could work for a cocktail party we are having in December?

    Paula

  49. JehanP

    Hi Paula, thanks for stopping by. I think bake and saltfish would be absolutely perfect. I would simply make the bakes smaller, about the size of a dinner roll or even smaller so it would be 2 or 3 bite sized.

  50. Paula Hogan

    Thanks for the response. In the meantime we did a trial run…but our bakes did not rise….where could I have gone wrong?

  51. JehanP

    Hi Paula, maybe the baking powder wasn’t good. Toss it out and try again with new baking powder.

  52. YoungMi

    Can I use self rising flour instead of all purpose flour and baking powder?

  53. JehanP

    You can but I wouldn’t recommend it because I find that it tastes better this way.

  54. Beverley Hoyte

    OH MY GOODNESS! I just made these bakes and they came out SUPER. Thank you for posting. Now I am hunting for a roti recipe and hoping you have one posted. Thanks again.

  55. Bim246

    Bajan here, had these in Dominica years ago. These came out so gooood! I found thought that the ones I rolled out thinner and put in oil that was hotter rose more.

  56. meisha

    i had to try these for my guyanese husband i am barbadian and he loves them they came out great my first try

  57. naz

    Hi …Quick question what’s the average amount of float bake does this recipe makes?

  58. JehanP

    Naz it depends on the size of the bake. I use a bisuit cutter and I get about 12 bakes.

  59. joy

    i love float bakes and make them formy husband all the time. I like to add some freshly grated nutmeg and cinnamon, as well as a wee bit of essence in the water while mixing.

  60. JehanP

    Joy that sounds amazing, my mom would add different spices from time to time also.

  61. Teri

    Hi, these are delicious, but I was looking for a bake recipe made with yeast

  62. Mahalia

    Your site has become my go to place for recipes. My daughter who is 3 loves these bakes and we all know 3 year olds have some interesting ideas about food. I reduced the sugar a bit but otherwise perfect every time. I always wondered why my aunt use to mix her bake dough hours ahead, Thank you.

  63. Mya Baird

    Made these for the first time today & they came out pro! My dad was rather surprised lol , good recipe .

  64. JehanP

    Thanks Mya, I’m glad that you and your dad enjoyed it.

  65. CA

    I just made bake (I’m Guyanese), and it came out exactly how I like it! I’ve made it a few times before, but this is the best that it’s come out. Tastes similar to how my grandma makes it. So glad I found your website. Keep up the good work!

  66. Kiki

    I love your website! I am Guyanese, but my hubby is American. I rarely cook Guyanese foods, but was inspired to do so after a visit back home. He loved the bakes! Thank you!

  67. sabie

    I love bake with scramble eggs and plenty peppersauce

  68. Bevie

    Made these baby today, had them with ackee and salt fish……GOOD. Thanks girl.

  69. Felicia

    I just tried your recipe but I put my own spin on it – I made stuffed bakes! Yep, that’s right, all the yummy goodness of my potato choka was cooked into the bake! I wish there was a picture like so I could have shared with you what it looks like. I’m very pleased with the results and will be trying more of your recipes, thanks for the tips! :)

  70. Felicia

    I just tried your recipe but I put my own spin on it – I made stuffed bakes! Yep, that’s right, all the yummy goodness of my potato choka was cooked into the bake! I wish there was a picture link so I could have shared with you what it looks like. I’m very pleased with the results and will be trying more of your recipes, thanks for the tips! :)

  71. Michelle

    Jeahan girl this bake recipie is the best of all time. I tried learning for my mother but she only telling me to put a lil bit if this and a lil bit of that. I couldn’t learn that way. Thanks to you and your explicit instructions I have been making consitently goods bakes. Cant wait to try some more of your recipies.

  72. 1969

    Jehan…

    I am a Trini who used to live in Brooklyn and now lives in Philly. I just stumbled upon the blog and love it! Can’t wait to try some recipes. Can you make doubles?

  73. Katherine

    Hey awesome recipe I’m a guyanese girl married to a french guy .he absolutely loves these bake .i followed your instructions precisely and they finally came out perfectly after several failed attempts over the years .so thanks great site btw

  74. SULLY

    YOU MAKE GUYANESE PROUD..KEEP IT UP.. YOUR RECIPES ARE AWESOME

  75. Mamata

    If anyone has trouble with the rising of these, a technique I learned from my sister was to spoon hot oil into the center of the float while it’s frying. Makes a big difference. Great recipe!

  76. JehanP

    I have yet to try doubles, but it’s definitely on my list of recipes to try since I love doubles!

  77. Beverly

    Well, I tried the stuffed bakes today. I stuffed it with fried salt fish. It tasted great but I think I added too much water to it. It was too soft to roll so I added more flour. The dough did not rise much, so I think the next time I will use fresh baking powder. Also I did not know how many bakes I should get but now I have a better understanding. I will just make the crust thinner. I will let you know what happens when I try it again

  78. Pam

    Do you have a recipe for Chinese cake? Please post if you do.

  79. Tricia

    Hi there Jehan. I just wanted to let you know that I made bakes today using your recipe but substituting Better Batter gluten free flour and they came out awesome! I just had to be sure to use extra of the flour for dusting, and made sure to roll out quite thin, but my kids didn’t know the difference between my mom’s and these. Thanks so much :-)

  80. JehanP

    Tricia, I’ve never tried other flours. Thanks for the tip.

  81. pat

    I am 100% Guyanese and these bakes are 100% delicious !!!!! My husband always says to double the recipe.

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