Central Africa · Side
Khabz (Tandoor-Baked Chadian Flatbread)
Blistered, pillowy flatbread baked against blazing clay walls, dotted with nutty sesame and aromatic nigella seeds.
The story
In ancient crossroads cities such as Abéché and N'Djamena, street bakers start their pre-dawn shifts firing vertical clay tandoors (tanour) to produce Khabz. This daily staple forms the vessel and utensil for scooping succulent chargrilled brochettes, rich okra sauces, and spiced pastoral broths. The Chadian iteration distinctively incorporates indigenous red or pearl millet flour into the wheat dough, which imparts a subtle earthiness and dark, speckled crumb. The high thermal shock of slapping moist dough discs onto red-hot clay creates dramatic steam pockets, yielding a charred exterior and featherlight interior.
Cook this next
Al-Halwa (Caramelized Sesame Seed Brittle)
Crisp, amber-hued sesame brittle scented with green cardamom, ginger, and wildflower honey, offering an addictive crunch and nutty warmth.
Bangaou (Pillowy Deep-Fried Dough Fritters)
Crisp-crusted, airy yeast fritters subtly scented with ground nutmeg and cardamom, served warm alongside morning tea.
Bili-Bili (Traditional Red Sorghum Brew)
An ancient, lightly tart, effervescent red sorghum beverage brewed over open fire for ancestral rites and seasonal feasts.
Chakery (Steamed Millet Couscous in Spiced Fermented Milk)
Fluffy steamed millet pearls suspended in a chilled, aromatic fermented milk sauce enriched with nutmeg and vanilla.