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Taralli Pugliesi

Taralli: boiled and oven baked dough circles typical from Apulia, the Italian region I was born.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 800 g
Calories: 411kcal
Author: Adriana Z.


...basic dough...

...optional flavourings...


  • Mix all the ingredients, first in a bowl then on a table/flat surface, until well combined.
  • Divide the dough in 3 parts and add: 1) Onion and Garlic Powder + Black Pepper; 2) Tumeric and Chilly Flakes; 3) Betroot Powder.
  • Work the dough well until thoroughly incorporated.
  • Form smaller balls of roughly the same size/weight and shape each ball into a ring, making sure of pressing well together each end of the stick (this is to prevent them to open during the cooking process).
  • Bring some water to a boil in a large pan, then boil an handful of taralli at atime. Wait until they come up the surface and drain.
  • Place on a kitchen cloth for a couple of minutes (just enough time for the cloth to absorb any extra water) then transfer onto a baking tray covered in baking paper.
  • Repeat this procedure for each flavour of the dough.
  • Bake at 180° C - fan assisted - or 200° C static for 30ish minutes, or until golden and crispy (cooking time varies according to their size).
  • Enjoy plain or with a dipping sauce, such as hummus, some vegan cheese spread and so on. :)


They usually don't last that long, but I reccomend you to try to eat these a couple of days after baking, they turn even better than when freshly baked!
Store in a food grade plastic bag up to 2 weeks.


Serving: 100g | Calories: 411kcal | Carbohydrates: 49g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Potassium: 93mg | Fiber: 2g | Vitamin A: 38IU | Calcium: 14mg | Iron: 3mg