Libyans love to scoop their food with bread; it might be interesting to know that melons and bread is a favorable summer meal for many Libyans! So bread comes in various forms in the Libyan cuisine. They differ from region to region with each region offering their own spin, but all prepared with precision and passion.
Al-Millah bread from the Sahara region is cooked with the simplest ingredients and cooking technics, as it is baked in the embers of a fire in ash and hot sand.
The dough is a simple mix of flour and water. Once kneaded and formed into a round shape, the dough goes straight in the sand with no cooking pan or special wrap. After it is cooked the bread is transferred on a towel and cleaned with a sharp knife of all the charred edges and excess sand. Al-Millah bread is usually served with meat or vegetable sauce.