Taguella
This Tunisian Taguella version keeps the desert flatbread simple: a coarse round cooked on hot stone, torn warm, and eaten with olive oil, laban, dates, and a little chile salt.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Knead semolina, water, and salt into a sturdy dough.
Rest the dough briefly, then flatten it into a thick round.
Cook on a hot stone or heavy griddle until smoky patches form.
Tear the bread into wedges while warm.
Serve with olive oil, yogurt, dates, and chile salt.
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