Taggelés

Taggelés are a traditional type of unleavened bread originating from the Kabyle region of Algeria. They are made from a simple dough of durum wheat flour, water, and salt, and are typically cooked on a griddle or a hot stone. The bread is characterized by its thin, flat, and somewhat chewy texture, often with a slightly irregular shape due to the hand-shaping process.

The preparation of taggelés is a communal activity in many Kabyle households, particularly during festive occasions. The dough is kneaded until smooth, then divided into small portions that are flattened and stretched into thin circles. These discs are then cooked quickly on a hot surface until they develop small bubbles and a lightly browned color.

Taggelés are versatile and can be eaten plain, dipped in olive oil or honey, or used as a base for various stews and savory dishes. Their simplicity and nutritional value have made them a staple food in the region for centuries. While originally a rural bread, taggelés are now also found in urban areas and are sometimes sold in specialty food stores. The name "taggelés" itself is derived from the Kabyle word for flattening or spreading.