• Ingredients: 28
  • Serves: 9

Berber soft bread with all purpose flour, salt, hot water, vegetable oil, honey.



  • Large bowl
  • Paring knife
  • 6-quart casserole with cover
  • Strainer, if necessary
  • Small mixing bowl


  • 1 cup warm water
  • 1 tsp. dry yeast
  • 1/4 cup plus 2 tbsps. olive oil
  • 3 1/4 cups unbleached all purpose flour
  • 3 tbsps. finely chopped fresh sage
  • 3 tsps. fine sea salt


Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Mix flour and salt in processor. Add 1 cup hot water and 4 tablespoons oil; blend until ball forms.

    For this step you will need

  2. Step 2 Remove dough from processor. Using oiled hands, divide dough into 3 equal pieces. Roll each piece on lightly floured surface into 9-inch round about 1/4 inch thick.
  3. Step 3 Heat 1 tablespoon oil in medium (10-inch-diameter) nonstick skillet over medium heat. Add 1 dough round to skillet; reduce heat to medium-low and cook until golden on bottom, about 5 minutes.

    For this step you will need

  4. Step 4 Turn bread over; cook until golden on bottom and bread is cooked through, about 5 minutes. Transfer bread to plate.
  5. Step 5 Tent with foil to keep warm. Repeat with remaining oil and dough. Break warm bread into pieces, drizzle with honey, and serve.

    For this step you will need