How to make West African Griddle Bread

Why cooks start here

West African Griddle Bread is cooked the way West African home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.

West African Griddle Bread is a staple that graces the home tables across the region. Crafted lovingly by hand, it reflects the culinary traditions of West African families who have perfected its preparation over generations. This bread is often made in kitchens where the salt is judged by intuition and the fat is used without restraint, setting the stage for meals meant to be shared. The bread emerges from the griddle with a golden exterior and a soft, chewy interior. The touch of oil ensures a satisfying crispness, while the sea salt enhances the subtle flavors of the flour. It's a simple yet deeply satisfying bread, perfect for sopping up stews or enjoyed on its own as a comforting snack.