Red Bread
The name of this bread is derived due to the reddish hue caused by the fermented dates incorporated into the dough. Dates being one of Niholia’s major agricultural commodities.
Having a similar round and flat appearance like most southern breads, the dough is generally more flavourful than most, with cardamom and black seeds added alongside the dates and typical bread ingredients of flour, salt and water.
A smoky flavour is further layered upon this bread by way of baking the dough in an earthen oven dampened with palm leaves, often date.
The texture can vary from soft and fluffy to slightly dense, depending on the recipe and the heat of the oven.
It’s often part of a meal where it is used to soak up the sauce, but is a well-known between-meal snack.
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