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.
π· Perfect Pairings
Complete your meal with these
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