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+ servings
5 from 1 vote
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Tapalapa is a popular West African bread, similar to baguette, prepared with a mix of wheat, millet, maize and cowpea (niébé) flours.
Course: Bread
Cuisine: African, Gambian, Végétalien, Vegetarian
Servings: 3 loaves
Author: Mike Benayoun
  • cup all-purpose flour
  • cup millet flour
  • cup yellow corn flour
  • cup cowpea flour
  • cup water (warm)
  • 3 teaspoons active dry yeast
  • 1 teaspoon salt
  • Cornmeal (optional)
  1. Mix the flours together in the bowl of a stand-in mixer. Add in salt, yeast, and water. Mix well and knead the dough for a few minutes until smooth and elastic.
  2. Place the ball of dough in a greased bowl and cover with a clean cloth. Let it rise in a warm place until doubled, about 1 hour.
  3. Cut the dough into 3 pieces and form baguette loaves. Place them on a baking sheet, optionally sprinkled with cornmeal, or lined with parchment paper. Let them rise for 30 minutes. Make one long shallow cut on top of each loaf with a knife.
  4. Preheat oven to 450F/220C, and bake tapalapa for 15 minutes until golden brown.