Aghroum

Name: Aghroum
Yield: 100.00 g
Cuisine: Algeria
Ingredients: 85.00 g Coarse semolina, water, salt and olive oil (no leavening — the specifically Kabyle-Berber unleavened identity; pre-dating yeast by millennia); 0.00 g Tagen griddle cooking (dry flat iron — the traditional Berber cooking surface; dark spots are correct)

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Aghroum — Algeria

Aghroum: Unleavened semolina flatbread cooked on a griddle, reflecting the ancient Berber tradition of bread-making in Algeria.

Lebensmittel: Aghroum

85.00 g Coarse semolina, water, salt and olive oil (no leavening — the specifically Kabyle-Berber unleavened identity; pre-dating yeast by millennia)
0.00 g Tagen griddle cooking (dry flat iron — the traditional Berber cooking surface; dark spots are correct)