Karane — Oujda, Morocco

In Oujda, the chickpea flour flatbread is called karane, and the city has made it a street specialty all its own: every neighborhood has its vendor, who bakes the batter in wide round copper trays, in a wood-fired oven, and sells it hot, on paper, with cumin, salt, and chili powder. The recipe is that of the north's kalinté, with one textural difference: Oujda's batter is often thicker and baked longer, almost crisp at the edges. It is eaten as a snack or late in the morning, with a glass of tea.