The nomadic Tuareg people of Northern Africa have perfected the art of bread-making in the Sahara desert with taguella, a handy sand-baked bread and staple of their diet.
The process of making taguella begins like most breads, by mixing grains (usually semolina or millet) with water and salt to form a supple dough. With dextrous and muscular fingers, bread-makers knead the unleavened dough for as long as twenty minutes to develop its gluten before forming it into a wide, flat disc.
Taguella takes a…
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