A thirteenth-century recipe from The Exile’s Cookbook. Though wheat was the grain of choice, millet was also used frequently by Andalusians: indeed, the author tells us that “of all the non-wheat breads, this is the most prized among Andalusians, and they eat a lot of it when it is millet-harvesting season in their country.” Besides millet flour, salt and water are added to make a dough which is then shaped into round loaves, which can be either thick or thin. To round things off, sprinkle on sesame, aniseed and fennel seeds.
