Taloa

Preparation

Prepare the taloa dough: mix the wheat flour and corn flour in a bowl and add the warmed salt water. Knead until you have a smooth dough.

Form the dough into a ball and leave to rest for at least 1 hour.

Once rested, prepare the "taloa": take a handful of dough and form circles with a roller or by hand.

Cook the "talo" on both sides in a lightly oiled frying pan or on the plancha.

Stir in the thinly sliced sheep's cheese and seal the talo until the cheese warms up and melts.

Cook the ventrèche in thin slices and add it to the hot talo.

Traditionally, the "taloak" is cooked over a wood fire on a matxarroa (an iron utensil that is placed on the coals to cook the talo).

Taloa (taloak in the plural) is a cake made of corn flour and water. In the Basque Country, taloa replaces the sandwich. It can also be filled with lomo, xistora (red sausage with Espelette chilli), ventrèche (xingar), sheep's cheese, etc.