{"id":77801,"date":"2020-02-05T15:43:02","date_gmt":"2020-02-05T14:43:02","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/senegalese-tapalapa-the-four-flour-bread\/"},"modified":"2026-07-02T13:29:33","modified_gmt":"2026-07-02T11:29:33","slug":"senegalese-tapalapa-the-four-flour-bread","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-tapalapa-the-four-flour-bread\/","title":{"rendered":"Senegalese Tapalapa: the four-flour bread"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?quality=75&#038;ssl=1\" alt=\"\" title=\"\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is a traditional bread from West Africa, very popular in Senegal, Gambia and Guinea. Denser than a classic baguette, it is prepared with a mixture of flours: wheat, millet, corn and cowpeas. Its crust is crispy, its crumb is nutritious, slightly rustic, and its taste is reminiscent of country breads baked strong, with a more pronounced cereal note.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In Senegal, tapalapa is often associated with breakfast. It is eaten with butter, jam, eggs, beans, chocolate spread or in sandwiches. It is a bread that holds the body, perfect to start the day or accompany a dish with sauce.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditionally, tapalapa is cooked in a <a href=\"https:\/\/www.au-senegal.com\/le-tapalapa-le-pain-traditionnel-du-senegal%2C12318.html?\" target=\"_blank\" rel=\"noreferrer noopener\">banco oven<\/a>, an artisanal earthen oven, heated by wood to a very high temperature. At home, you can find some of this spirit with a very hot oven, a short baking time and a well-kneaded dough. The result will not be exactly that of a traditional oven, but the result is a dense, crispy Senegalese bread full of character.  <\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#quest-ce-que-le-tapalapa\">What is tapalapa?<\/a><\/div><div><a href=\"#pourquoi-le-tapalapa-est-il-si-dense\">Why is tapalapa so dense?<\/a><\/div><div><a href=\"#le-role-des-quatre-farines\">The role of the four flours<\/a><\/div><div><a href=\"#un-pain-de-four-en-banco-adapte-a-la-maison\">A banco oven bread suitable for the home<\/a><\/div><div><a href=\"#comment-manger-le-tapalapa\">How to eat tapalapa?<\/a><\/div><div><a href=\"#recette-du-tapalapa-senegalais\">Senegalese tapalapa recipe<\/a><div><div><a href=\"#ingredients-pour-1-petit-pain\">Ingredients for 1 bun<\/a><\/div><div><a href=\"#preparation\">Preparation<\/a><\/div><\/div><\/div><div><a href=\"#conseils-pour-reussir-le-tapalapa\">Tips for successful tapalapa<\/a><\/div><div><a href=\"#peut-on-modifier-les-farines\">Can you modify flours?<\/a><\/div><div><a href=\"#faq\">FAQ<\/a><div><div><a href=\"#quest-ce-que-le-tapalapa-1\">What is tapalapa?<\/a><\/div><div><a href=\"#pourquoi-le-tapalapa-est-il-plus-dense-quune-baguette\">Why is tapalapa denser than a baguette?<\/a><\/div><div><a href=\"#avec-quoi-manger-le-tapalapa\">What to eat tapalapa with?<\/a><\/div><div><a href=\"#peut-on-faire-le-tapalapa-sans-farine-de-niebe\">Can you make tapalapa without cowpea flour?<\/a><\/div><div><a href=\"#peut-on-faire-lever-le-tapalapa-plus-longtemps\">Can you make tapalapa rise longer?<\/a><\/div><div><a href=\"#comment-obtenir-une-croute-plus-croustillante\">How do you get a crispier crust?<\/a><\/div><div><a href=\"#le-tapalapa-est-il-un-pain-senegalais-ou-gambien\">Is tapalapa a Senegalese or Gambian bread?<\/a><\/div><\/div><\/div><\/div><\/nav><\/div>\n\n\n\n<h2 id=\"quest-ce-que-le-tapalapa\" class=\"wp-block-heading\">What is tapalapa?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is a bread from West Africa, recognizable by its elongated shape and dense crumb. At first glance, it may look like a small baguette, but its composition and texture are different. It usually contains wheat flour, millet flour, sometimes corn flour and cowpea flour.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This combination of flours results in a more nutritious, compact and rustic bread than a classic white bread. Millet brings a cereal and slightly earthy flavor, corn gives a sweet and golden touch, while cowpea reinforces the nourishing side of the bread. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is therefore halfway between bakery bread and African country bread: simple, consistent, designed to accompany <a href=\"https:\/\/dumplingsandmore.fr\/post\/thieboudienne-recette-senegalaise\/\" target=\"_blank\" data-type=\"post\" data-id=\"406\" rel=\"noreferrer noopener\">everyday meals<\/a>.<\/p>\n\n\n\n<h2 id=\"pourquoi-le-tapalapa-est-il-si-dense\" class=\"wp-block-heading\">Why is tapalapa so dense?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The density of tapalapa comes mainly from the mixture of flours. Wheat contains gluten, which allows the dough to rise and become elastic. Millet, maize and cowpeas do not have the same behaviour in bread-making. They make the dough heavier, more nourishing and less airy.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is precisely what makes the charm of tapalapa. We are not looking for a light crumb like that of a Parisian baguette, but a tight, rustic crumb that holds together well and satisfies. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To obtain a good texture, it is necessary to knead long enough to develop the gluten network provided by wheat flour. You should also let the dough rise properly, although it will not rise as much as a dough made only of white flour. <\/p>\n\n\n\n<h2 id=\"le-role-des-quatre-farines\" class=\"wp-block-heading\">The role of the four flours<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Wheat flour is used as the base for the dough. It is this that provides elasticity and allows the bread to rise. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Millet flour gives tapalapa its West African identity. It brings a more rustic, slightly nutty flavor and a warmer color to the crumb. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yellow corn flour adds a soft note and a grainier texture. It also strengthens the color of the bread. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cowpea flour, prepared from cornille bean, brings a more nutritious dimension. It gives character to the dough and reminds us of the importance of legumes in West African cuisines. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Together, these four flours result in a simple but very complete bread that is both crispy on the outside and dense on the inside.<\/p>\n\n\n\n<h2 id=\"un-pain-de-four-en-banco-adapte-a-la-maison\" class=\"wp-block-heading\">A banco oven bread suitable for the home<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional tapalapa is baked in a banco oven, a wood-fired earthenware oven. This type of cooking gives a very strong, dry, enveloping heat, which quickly sears the dough and forms a marked crust. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At home, you can get closer to it by preheating the oven well, using an already hot plate or baking stone, and baking the bread at a high temperature. A small cup of hot water in the oven can also help create steam at the beginning of cooking, which promotes a crispier crust. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cooking time is short: the bread should brown, but not dry. As it is small, about fifteen minutes is usually enough. <\/p>\n\n\n\n<h2 id=\"comment-manger-le-tapalapa\" class=\"wp-block-heading\">How to eat tapalapa?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is often eaten for breakfast. It is delicious while still warm, with butter, jam, honey, eggs or chocolate spread. Its dense crumb also makes it an excellent bread for sandwiches.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It can be topped with beans, tuna, eggs, chicken, onions, mayonnaise, chili sauce, or grilled vegetables. It also goes very well with dishes in sauce, stews, grilled meats or Senegalese recipes such as yassa, thieboudienne or stewed beans. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is a simple, solid, very versatile bread, which has its place in a family kitchen.<\/p>\n\n\n\n<h2 id=\"recette-du-tapalapa-senegalais\" class=\"wp-block-heading\">Senegalese tapalapa recipe<\/h2>\n\n\n\n<h3 id=\"ingredients-pour-1-petit-pain\" class=\"wp-block-heading\">Ingredients for 1 bun<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g wheat flour<\/li>\n\n\n\n<li>20 g millet flour<\/li>\n\n\n\n<li>50 g yellow corn flour<\/li>\n\n\n\n<li>20 g cowpea flour, also known as cornille flour<\/li>\n\n\n\n<li>11 cl lukewarm water<\/li>\n\n\n\n<li>1\/2 teaspoon dry baker&#8217;s yeast<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>A little oil for the dough<\/li>\n<\/ul>\n\n\n\n<h3 id=\"preparation\" class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In a glass, combine the warm water and baker&#8217;s yeast. Let stand for a few minutes, until the yeast starts to activate. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the bowl of a food processor or in a large bowl, combine the wheat flour, millet flour, yellow corn flour, cowpea flour and salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually add the water with the yeast. Knead for about 10 minutes, until you get a homogeneous, soft and slightly elastic dough. The dough will be denser than a classic bread dough, because of the millet, corn and cowpea flours.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Form into a ball, lightly oil the surface, cover and let rise for 1 hour in a warm place, until the dough rises.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gently degas the dough, then form a small elongated dough, like a small baguette. Place it on a baking sheet lined with baking paper. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover and let rise for another 30 to 45 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 220\u00b0C.  For a crispier crust, place a small cup of hot water in the oven or use a hot baking sheet. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Make a few cuts on the surface of the bread with a sharp blade or knife.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for about 15 minutes, until the tapalapa is golden brown and the crust is crispy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let cool for a few minutes before cutting.<\/p>\n\n\n\n<h2 id=\"conseils-pour-reussir-le-tapalapa\" class=\"wp-block-heading\">Tips for successful tapalapa<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa dough is naturally denser than white bread dough. So don&#8217;t look for a very honeycombed crumb: this bread must remain rustic and nutritious. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the dough seems too dry, add a tablespoon of warm water. If it is too sticky, add a little wheat flour, but not too much. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kneading is important, because only wheat flour really brings elasticity to the dough. The higher the proportion of gluten-free flours, the denser the bread will be. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a result closer to a traditional oven bread, preheat the oven for a long time and bake the bread on a hot tray or pizza stone.<\/p>\n\n\n\n<h2 id=\"peut-on-modifier-les-farines\" class=\"wp-block-heading\">Can you modify flours?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, tapalapa varies by region, family, and flour available. You can slightly increase the proportion of wheat to obtain a more leavened bread, or increase the proportion of millet for a more rustic taste. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you can&#8217;t find cowpea flour, you can replace it with a little more millet or corn flour. The taste will be different, but the recipe will remain in the spirit of a West African cereal bread. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you want a more accessible bread for a first try, use 70 g of wheat flour, 20 g of millet flour, 30 g of corn flour and 20 g of cowpea flour. The dough will be a little easier to work with. <\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-77834\" class=\"wprm-recipe-container\" data-recipe-id=\"77834\" data-servings=\"1\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Tapalapa \u2013 Senegalese bread with four flours\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?w=1250&amp;quality=75&amp;ssl=1 1250w, 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https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=396%2C396&amp;quality=75&amp;ssl=1 396w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=1120%2C1120&amp;quality=75&amp;ssl=1 1120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=660%2C660&amp;quality=75&amp;ssl=1 660w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=220%2C220&amp;quality=75&amp;ssl=1 220w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=1805%2C1805&amp;quality=75&amp;ssl=1 1805w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=1100%2C1100&amp;quality=75&amp;ssl=1 1100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=50%2C50&amp;quality=75&amp;ssl=1 50w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=120%2C120&amp;quality=75&amp;ssl=1 120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?resize=960%2C960&amp;quality=75&amp;ssl=1 960w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"77803\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-tapalapa-the-four-flour-bread\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-jpg\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-orig-size=\"1250,1250\" data-comments-opened=\"1\" data-image-title=\"2630b2_6c0b7885522d482db82a7403badacbab-mv2.jpg\" data-image-description=\"&lt;p&gt;Tapalapa \u2013 Senegalese bread with four flours  &lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Tapalapa \u2013 Senegalese bread with four flours  &lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/senegalese-tapalapa-four-flour-bread\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77834\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Senegalese Tapalapa \u2013 four-flour bread<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Tapalapa is a traditional bread from West Africa, very popular in Senegal. Prepared with wheat, millet, corn and cowpea flours, it makes a dense, nutritious and crispy bread, perfect for breakfast or sandwiches. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Resting Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Breads, Country, Recipes, Senegal<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Senegalese<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">1<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">pain<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-77834-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-77834-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"77834\" data-servings=\"1\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\">50 g wheat flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">20 g millet flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-name\">50 g yellow corn flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-name\">20 g cowpea flour (white kidney bean)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-name\">11 cl lukewarm water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">1\/2 teaspoons baker&#8217;s yeast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">1 pinch of salt<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-77834-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-77834-instructions-container wprm-block-text-normal\" data-recipe=\"77834\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-77834-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Combine the flours and salt in the bowl of a food processor. In a glass, combine the water and yeast. Set aside for a few minutes.<\/div><\/li><li id=\"wprm-recipe-77834-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the water to the flour mixture and knead for about ten minutes until you get a homogeneous and elastic dough.<\/div><\/li><li id=\"wprm-recipe-77834-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Oil the dough and let rise for 1 hour.<\/div><\/li><li id=\"wprm-recipe-77834-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Form a dough piece as for a baguette and place on a baking sheet. Let rise for 30 to 45 minutes.<\/div><\/li><li id=\"wprm-recipe-77834-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Make cuts on the surface of the bread.<\/div><\/li><li id=\"wprm-recipe-77834-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Preheat the oven to 200\u00b0C and bake for 15 minutes, until a golden crust is obtained.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-77834-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Tapalapa is naturally denser than a baguette, as it contains millet, corn and cowpea flours.<br \/>If you can&#8217;t find cowpea flour, replace it with a little more millet or corn flour.<br \/>For a crispier crust, preheat the oven well and bake the bread on a hot baking sheet.<br \/>The bread is better the same day, still warm, but it can be warmed slightly the next day.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/senegalese-tapalapa-four-flour-bread\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77834\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fen%2Fpost%2Fsenegalese-tapalapa-the-four-flour-bread%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2020%2F12%2F2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg%3Ffit%3D1250%252C1250%26quality%3D75%26ssl%3D1&amp;description=Senegalese+Tapalapa+%E2%80%93+four-flour+bread&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"77834\" data-url=\"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-tapalapa-the-four-flour-bread\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-description=\"Senegalese Tapalapa \u2013 four-flour bread\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n\n\n<h2 id=\"faq\" class=\"wp-block-heading\">FAQ<\/h2>\n\n\n\n<h3 id=\"quest-ce-que-le-tapalapa-1\" class=\"wp-block-heading\">What is tapalapa?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is a traditional bread from West Africa, very common in Senegal, Gambia and Guinea. It is prepared with a mixture of flours, often wheat, millet, corn and cowpeas, and then baked traditionally in a banco oven. <\/p>\n\n\n\n<h3 id=\"pourquoi-le-tapalapa-est-il-plus-dense-quune-baguette\" class=\"wp-block-heading\">Why is tapalapa denser than a baguette?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa contains flours that do not rise like wheat flour, including millet, maize and cowpeas. Its crumb is therefore tighter, more nutritious and more rustic. <\/p>\n\n\n\n<h3 id=\"avec-quoi-manger-le-tapalapa\" class=\"wp-block-heading\">What to eat tapalapa with?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa can be eaten for breakfast with butter, jam, eggs, or chocolate. It is also very good in a sandwich with tuna, chicken, beans, onions or a spicy sauce. <\/p>\n\n\n\n<h3 id=\"peut-on-faire-le-tapalapa-sans-farine-de-niebe\" class=\"wp-block-heading\">Can you make tapalapa without cowpea flour?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Cowpea flour gives character and a more nutritious texture, but it can be replaced with a little more millet or corn flour if it is difficult to find. <\/p>\n\n\n\n<h3 id=\"peut-on-faire-lever-le-tapalapa-plus-longtemps\" class=\"wp-block-heading\">Can you make tapalapa rise longer?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Longer rising can improve the taste and texture, but the dough will remain denser than a conventional bread because of the mixture of flours. <\/p>\n\n\n\n<h3 id=\"comment-obtenir-une-croute-plus-croustillante\" class=\"wp-block-heading\">How do you get a crispier crust?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven well, use a hot plate or baking stone, and add a little steam at the beginning of cooking with a cup of hot water.<\/p>\n\n\n\n<h3 id=\"le-tapalapa-est-il-un-pain-senegalais-ou-gambien\" class=\"wp-block-heading\">Is tapalapa a Senegalese or Gambian bread?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tapalapa is present in several West African countries, including Senegal, The Gambia and Guinea. Depending on the source, it is often associated with Senegal and The Gambia, with variations depending on the region. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tapalapa is a traditional bread from West Africa, very popular in Senegal, Gambia and Guinea. Denser than a classic baguette, it is prepared with a mixture of flours: wheat, millet, corn and cowpeas. Its crust is crispy, its crumb is nutritious, slightly rustic, and its taste is reminiscent of country breads baked strong, with a [&hellip;]<\/p>\n","protected":false},"author":196513052,"featured_media":77803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14585,12681,12683,14515],"tags":[16138,12710,16139,14734,15081,12714,14745,14632,15345,14749,12713],"class_list":["post-77801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","category-country","category-recipes","category-senegal","tag-bean","tag-bread","tag-breakfast","tag-corn","tag-flour","tag-recipes","tag-salt","tag-senegal-2","tag-wand","tag-water","tag-yeast"],"jetpack-related-posts":[{"id":71093,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour\/","url_meta":{"origin":77801,"position":0},"title":"Aish baladi: the recipe for Egyptian flatbread with wholemeal flour","author":"dumplingsandmore","date":"10 April 2022","format":false,"excerpt":"Aish baladi is Egypt's most iconic flatbread. Prepared with wholemeal flour, slightly leavened and then baked in a very hot oven, it puffs up when baked like pita bread and forms a perfect pocket to accompany everyday dishes. Rustic, supple and nutritious, this Egyptian bread can be served with ful\u2026","rel":"","context":"In &quot;\u00c9gypte&quot;","block_context":{"text":"\u00c9gypte","link":"https:\/\/dumplingsandmore.fr\/post\/category\/egypte\/"},"img":{"alt_text":"Aish baladi","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=350%2C200&quality=75&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=350%2C200&quality=75&ssl=1 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=525%2C300&quality=75&ssl=1 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=700%2C400&quality=75&ssl=1 2x"},"classes":[]},{"id":71639,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/bolivian-cunape-naturally-gluten-free-cassava-and-cheese-bread\/","url_meta":{"origin":77801,"position":1},"title":"Bolivian Cu\u00f1ape: Naturally Gluten-Free Cassava and Cheese Bread","author":"dumplingsandmore","date":"15 November 2023","format":false,"excerpt":"Cu\u00f1ape, or cu\u00f1ap\u00e9, is a Bolivian bread with cheese and cassava starch. 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Its texture is somewhere between cake, flan and bread pudding. B\u00e1nh chu\u1ed1i n\u01b0\u1edbng is a Vietnamese cake with banana and coconut milk, melting, fragrant and\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"B\u00e1nh chu\u1ed1i n\u01b0\u1edbng - Banana bread cake - Vietnamese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":77733,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/ayvalik-toast-the-crispy-turkish-sandwich-with-sucuk-and-cheese\/","url_meta":{"origin":77801,"position":3},"title":"Ayval\u0131k toast: the crispy Turkish sandwich with sucuk and cheese","author":"dumplingsandmore","date":"19 June 2024","format":false,"excerpt":"Ayval\u0131k toast is a pressed Turkish sandwich from Ayval\u0131k on the Aegean coast. 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Ayval\u0131k toast, or Ayval\u0131k tost in Turkish, is a hot, pressed and very\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Ayval\u0131k Toast","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/06\/P1066938.jpg?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/06\/P1066938.jpg?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/06\/P1066938.jpg?fit=1200%2C900&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/06\/P1066938.jpg?fit=1200%2C900&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/06\/P1066938.jpg?fit=1200%2C900&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":79193,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/chilean-pan-coliza-the-square-bread-roll-with-a-flaky-crumb\/","url_meta":{"origin":77801,"position":4},"title":"Chilean Pan coliza: the square bread roll with a flaky crumb","author":"dumplingsandmore","date":"6 April 2020","format":false,"excerpt":"Discover the Chilean pan coliza, a small square bread with butter, soft and slightly flaky thanks to its folding in thirds. 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Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. 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