Tapalapa Bread

This recipe was inspired by my research in West African cuisine, in which I found a recipe for bread involving wheat, millet, and/or corn.  This recipe pairs well with my West African Peanut Curry recipe, found here.  My bread turned out a bit plumper than I expected, so do not be afraid of rolling out long pieces of dough.  If they are on the thinner side, though, be sure to alter the cooking time so they don’t burn.

Ingredients

  • 2 cups water, warm
  • ½ tsp. sugar (I use maple syrup)
  • 1 packet or 1 ½ tsp. active dry yeast
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup ground millet flour or corn flour
  • ½ tsp. salt

Method

  1. Combine water, sugar, and yeast in a bowl and set aside so yeast can grow
  2. Add the flours and salt in a large bowl
  3. Mix and create a pit in middle of bowl to pour water into
  4. Once yeast has formed a fluffy layer on top of the water, pour into flour
  5. Mix together until solid and liquid ingredients are combined
  6. Cover bowl with damp towel
  7. Leave bowl in warm place (I use my oven turned off) for 2-3 hours to proof
  8. Once the dough has doubled in size, use the all-purpose flour to dust a clean, flat surface
  9. Kneed dough for 5-10 minutes (if dough gets sticky, add more flour)
  10. Divide dough into six equal pieces
  11. Shape each piece into a long rope approximately six inches long
  12. Place each piece on a parchment-lined baking sheet
  13. Score each piece with a butter knife along the length of the bread
  14. Bake at 375°F for 20-25 minutes (until the tops are golden brown)
  15. Serve with harissa sauce or any condiment of your choice
  16. Enjoy!

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