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Moroccan recipes · Bread and flatbreads

Bread from the Rif (taxebbazt)

After Fathia Benali in the encyclopaedia of the Amazigh

Course
Bread and flatbreads
Ingredients
6
Steps
6
Occasion
Everyday
Origin
all of Morocco

Ingredients

Method

Variations

  • With three measures of barley or wheat flour to one kilogram of white flour, the dough is also spread into thin flatbreads (taknift) in the Rif and baked one by one in a large earthenware dish over the fire; which of the two breads is made depends on whether there is a wood-fired oven.
  • The barley bread tafḍyāt, made from sifted barley flour, salt and hot water, has no crumb, is not left to rest and is likewise baked in the large dish.

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Last checked on 27 Oct 2026.

  1. Fathia Benali, Encyclopédie berbère 37 (2015), S. 6030–6034, OpenEdition Journals: Pain : Rif. Aɣrum : les différents pains rifains (Annexe). https://journals.openedition.org/encyclopedieberbere/3306. Checked on 27 Oct 2026.
  2. Fathia Benali, Encyclopédie berbère 37 (2015), S. 6030–6034, OpenEdition Journals: Pain : Rif. Aɣrum : les différents pains rifains (Annexe). https://journals.openedition.org/encyclopedieberbere/3306. Checked on 27 Oct 2026.
  3. Fathia Benali, Encyclopédie berbère 37 (2015), S. 6030–6034, OpenEdition Journals: Pain : Rif. Aɣrum : les différents pains rifains (Annexe). https://journals.openedition.org/encyclopedieberbere/3306. Checked on 27 Oct 2026.