Tâques

Tâques, also known as tâkques or tasques, are small, flat, unleavened breads traditionally made in parts of the Middle East and North Africa. The dough is typically a simple mixture of flour, water, and salt, though variations may include oil or yogurt for added texture and flavor. They are cooked quickly on a hot griddle or a flat stone over an open flame, resulting in a slightly charred exterior and a soft, chewy interior. The cooking process is rapid, often taking only a minute or two per side.

The preparation of tâques is generally straightforward, making them a practical food for nomadic peoples and those with limited resources. They can be made with readily available ingredients and require minimal equipment. Tâques are versatile and can be eaten plain, used to scoop up stews and dips, or filled with various ingredients such as cheese, vegetables, or spiced meats. Their portability and shelf-life, especially when dried, also made them a convenient food for travel. While the exact origins are difficult to pinpoint, similar flatbreads are found across many ancient cultures, suggesting a long history of this food staple. Modern variations can be found in many culinary traditions, adapted with different flours and cooking methods.