Senegalese Tapalapa – four-flour bread
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.
Pour: 1 pain
Ingredients
- 50 g wheat flour
- 20 g millet flour
- 50 g yellow corn flour
- 20 g cowpea flour (white kidney bean)
- 11 cl lukewarm water
- 1/2 teaspoons baker's yeast
- 1 pinch of salt
Préparation
- 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.
- Add the water to the flour mixture and knead for about ten minutes until you get a homogeneous and elastic dough.
- Oil the dough and let rise for 1 hour.
- Form a dough piece as for a baguette and place on a baking sheet. Let rise for 30 to 45 minutes.
- Make cuts on the surface of the bread.
- Preheat the oven to 200°C and bake for 15 minutes, until a golden crust is obtained.
Notes
Tapalapa is naturally denser than a baguette, as it contains millet, corn and cowpea flours.
If you can't find cowpea flour, replace it with a little more millet or corn flour.
For a crispier crust, preheat the oven well and bake the bread on a hot baking sheet.
The bread is better the same day, still warm, but it can be warmed slightly the next day.
If you can't find cowpea flour, replace it with a little more millet or corn flour.
For a crispier crust, preheat the oven well and bake the bread on a hot baking sheet.
The bread is better the same day, still warm, but it can be warmed slightly the next day.
