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Bread
Tagella
The Tuareg bread baked directly under hot sand, served with tea.
- Category
- Bread
- Origin
- Agadez (Tuareg)
- Preparation
- 20 min
- Cooking
- 30 min
- Serves
- 4 people
Tagella is the traditional bread of the Tuareg people of the Aïr and Ténéré. This thick flatbread is baked buried under hot sand and embers, then brushed, crumbled and served with a meat sauce or simply with tea.
Ingredients
- 1 kg wheat flour (or millet flour)
- About 60 cl lukewarm water
- 1 tsp salt
- To serve: tomato meat sauce or green tea
Method
- Light a wood fire on the sand and let it burn to heat the ground thoroughly.
- Mix the flour, salt and water, knead until you have a firm, smooth dough.
- Shape a large flatbread about 3 cm thick.
- Move the embers aside, place the flatbread on the hot sand, cover with sand and then embers and bake for 15 minutes; turn it over and bake for a further 15 minutes.
- Remove the tagella, knock and brush off the sand, then serve in pieces with the sauce or tea.
