Tahri

Tahri refers to a type of traditional North African flatbread, most commonly associated with Algeria and Tunisia. It is typically made from a simple dough of semolina flour, water, and salt, sometimes with a small amount of yeast or baking powder for leavening. The dough is then kneaded and rolled out thinly before being cooked on a hot griddle or in a tandoor-like oven.

The resulting bread is characterized by its slightly chewy texture and often a slightly charred surface from the cooking process. Tahri is a staple food in many households and is incredibly versatile. It can be eaten on its own, used to scoop up stews and tagines, or filled with various ingredients for a light meal. Common accompaniments include harissa, olive oil, or a simple tomato and onion salad. The preparation and consumption of tahri are deeply embedded in the culinary traditions of the Maghreb region.