Tapalapa (Gambian Bread)
Tapalapa is the soft, slightly chewy white bread that fills Gambian tables, from breakfast sandwiches to bowls of stew. The dough is simple: plain flour, a little sugar and a spoonful or two of oil, with a long knead that gives it its tender, springy crumb. Leaving the dough slightly sticky keeps the loaves light. Bake it as one loaf or a batch of rolls, and eat it fresh.
Instructions
Stir the flour, yeast, salt and sugar together in a large bowl until the dry ingredients are evenly mixed.
Make a hollow in the middle and add the oil and warm water. Mix with a fork or whisk, drawing in the flour gradually, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 10 to 15 minutes. It is ready when it feels smooth and elastic and is still slightly sticky. Add only as much extra flour as you need to stop it sticking, so the bread stays light.
Shape the dough into a ball and return it to the bowl. Cover with a clean towel or plastic wrap and leave it in a warm place away from drafts for 1 to 2 hours, until doubled in size.
Preheat the oven to 200°C (400°F). Gently punch down the risen dough to release the air.
Divide the dough into equal portions on a lightly floured surface, sized as you like for loaves or rolls. Shape each piece into a round or oval and set them on a baking tray lined with parchment paper.
Bake for 20 to 25 minutes, until golden brown and hollow-sounding when you tap the underside. Cool on a wire rack before slicing or serving.
Make it personal.
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