Doughs

thumb|right|Freshly mixed dough in the bowl of a Mixer (cooking)|stand mixer

light, flaky pastry

Filo, phyllo or yufka is a very thin unleavened dough used for making pastries such as baklava and börek. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

base used for a tart, quiche or pie

light pastry dough

thumb|Kadayif strands, used for preparing different desserts, including knafeh and [[tel kadayıf]] Kadaif, kadayif, kadayıf, kataifi, kadaifi, katayef or kataïf () is a family of Middle Eastern pastry products. In modern Turkish usage, kadayıf often refers specifically to fine shredded pastry dough used in desserts such as knafeh and tel kadayıf. Depending on context, the term may refer either to the dough itself or to finished desserts made from it.

Sourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

Khaja or khajuri () or pheni is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

Masa or masa de maíz (; ) is a dough made from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.

material used to make cookies

Indian sweet named after Moon

culinary preparation of layers of dough separated by butter

bread making process