Mauritania
Al-keçra
Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.
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Morocco
Msemen
مسمن
Square layered Moroccan flatbread made by stretching, folding, and pan-frying oiled dough.
Niger
Taguella
A traditional Tuareg flatbread baked in the hot sand of the Sahara: a thick, unleavened galette of millet, wheat, or sorghum flour is buried under hot sand and embers, then broken into pieces and eaten with a meat or tomato sauce.