Taste the desert’s simplicity—bake it in sand.
In the Moroccan Sahara, people still bake bread the old way—directly in the sand. Known as sand bread or nomad bread, this method uses the natural heat of the desert to cook dough made of flour, salt, water, and yeast.
The dough is placed under hot ashes and sand. After some time, the result is a warm, crusty loaf with a soft inside and a light, smoky flavor. No oven needed—just fire, patience, and tradition.
This bread is more than food. It’s part of Saharan heritage, shared around campfires with tea and stories. Sand bread reflects the deep bond between nomadic people and the desert.
