Dish

Talo

Talo is made from a simple dough of flour, water, and salt. The dough is kneaded until it is smooth and elastic, then rolled out into flat circles. The circles are cooked on a griddle or in a skillet until they are golden brown and puffy. Talo can be served plain or with a variety of toppings, such as butter, honey, or jam. It is a versatile bread that can be enjoyed at any time of day.

European cuisine› Mediterranean cuisine› Spanish cuisine› Basque cuisine

Bread› Flatbread

Origins and history

Talo has been a staple food in Somalia for centuries. It is believed to have originated in the Horn of Africa and was brought to Somalia by the nomadic tribes who migrated there. Today, it is enjoyed throughout the country and is often served with tea or coffee.

Dietary considerations

Talo is a vegan and vegetarian-friendly dish. It is also low in fat and sugar, making it a healthy option for those watching their diet. However, it does contain gluten, so it is not suitable for those with celiac disease or gluten intolerance.

Variations

There are many variations of talo, depending on the region and the cook. Some recipes call for the addition of yogurt or milk to the dough, while others use different types of flour or spices. Some cooks also add fillings or toppings to the bread, such as cheese, spinach, or meat.

Presentation and garnishing

Talo can be served plain or garnished with herbs or spices. It is often served warm, straight from the griddle or skillet.

Tips & Tricks

To make the perfect talo, be sure to knead the dough thoroughly and let it rest for at least 30 minutes before rolling it out. Cook the bread on a hot griddle or skillet, flipping it once, until it is golden brown and puffy. Serve it warm for the best flavor and texture.

Side-dishes

Talo can be served with a variety of side dishes, such as olives, tomatoes, cucumbers, or yogurt. It is also delicious with dips, such as hummus or baba ghanoush.