Elfoghado

elfoghado is a term that refers to a specific type of bread originating from the Maghreb region of North Africa, particularly popular in Algeria and Morocco. It is a leavened bread, often made with semolina or wheat flour, and is characterized by its flat, round shape and slightly chewy texture. The dough is typically kneaded and then allowed to rise before being flattened and baked.

The preparation of elfoghado can vary slightly from region to region and even household to household, with some recipes incorporating olive oil or a touch of sugar into the dough. It is traditionally baked in a very hot oven, often a traditional clay oven or a modern oven set to a high temperature, which helps to create a slightly crisp exterior while keeping the inside soft. The bread is a staple food, commonly consumed at breakfast or as an accompaniment to various tagines and stews. Its versatility makes it suitable for both sweet and savory applications, whether eaten plain, spread with jam or honey, or used to scoop up sauces. The name itself is thought to derive from the Arabic word for "flatbread."