Tapalapa (Gambian Bread)

Name: Tapalapa (Gambian Bread)
Ingredients: 500 g all-purpose flour; 2 teaspoons instant yeast; 1 teaspoon salt; 2 tablespoons sugar; 2 tablespoons vegetable oil; 300 ml warm water

Tapalapa is a traditional Gambian bread that is soft, slightly chewy, and perfect for sandwiches or as a side to accompany various dishes.

Ingredients

500 g all-purpose flour
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable oil
300 ml warm water

Steps

In a mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Make a well in the center of the dry ingredients and pour in the vegetable oil and warm water. Use a whisk or fork to gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.
Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10–15 minutes, or until it becomes smooth, elastic, and slightly sticky. Add more flour if needed to prevent sticking, but avoid adding too much to keep the bread light and soft.
Shape the dough into a ball, place it back into the mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1–2 hours, or until it doubles in size.
Preheat your oven to 200°C (400°F).
Once the dough has risen, gently punch it down to release the air.
Transfer the dough onto a lightly floured surface and divide it into equal-sized portions, depending on the desired size of your bread loaves or rolls. Shape each portion into a round or oval loaf, or roll them into individual bread rolls.
Place the shaped dough onto a baking sheet or baking tray lined with parchment paper.
Place the baking sheet or tray with the shaped dough into the preheated oven. Bake for about 20–25 minutes, or until the bread has turned golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing or serving.

More recipes with flour or yeast

Adapted from “Tapalapa (Gambian Bread)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

In a mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.

Make a well in the center of the dry ingredients and pour in the vegetable oil and warm water. Use a whisk or fork to gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.

Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10–15 minutes, or until it becomes smooth, elastic, and slightly sticky. Add more flour if needed to prevent sticking, but avoid adding too much to keep the bread light and soft.

Shape the dough into a ball, place it back into the mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1–2 hours, or until it doubles in size.

Preheat your oven to 200°C (400°F).

Once the dough has risen, gently punch it down to release the air.

Transfer the dough onto a lightly floured surface and divide it into equal-sized portions, depending on the desired size of your bread loaves or rolls. Shape each portion into a round or oval loaf, or roll them into individual bread rolls.

Place the shaped dough onto a baking sheet or baking tray lined with parchment paper.

Place the baking sheet or tray with the shaped dough into the preheated oven. Bake for about 20–25 minutes, or until the bread has turned golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack before slicing or serving.

More recipes with flour or yeast

Adapted from “Tapalapa (Gambian Bread)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.