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Sabaayad (Somali Flatbread)
Sabaayad (Somali Flatbread) is a traditional Somali recipe for a classic fried flatbread made from a flour, water and salt dough that is either served with stews or can be spread with honey as an accompaniment to tea. The full recipe is presented here and I hope you enjoy this classic Somali version of: Somali Flatbread (Sabaayad).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+30 minutes resting)
Makes:
8
Rating: 
Tags : Bread RecipesBaking RecipesSomalia Recipes
Sabaayad is a classic Somali
flatbread that can either be eaten with stews and sauces or which can be spread with butter and sugar or honey and served as a snack with a cup of tea.
Ingredients:
420g plain flour
360ml water
salt, to taste
2 tbsp oil
oil for brushing
Method:
Sift together the flour and salt in a deep bowl. Add the oil and stir to combine. Form a well in the centre then add the water and gently work the flour into it with your fingers. Form the mixture into a dough then knead for between 5 and 10 minutes, or until very smooth and elastic.
Brush the dough with oil, cover the bowl and set aside for 30 minutes to rest. After this time, divide the dough into eight equal-sized balls. Place on a floured work surface and roll each ball out to a circle about 20cm in diameter. Brush oil on the top surface of the sabaayad, then fold two opposing edges to the middle. Now fold the remaining edges to the middle to form a square. Set this aside.
Repeat the process on the remaining pieces of dough. Now take each piece in turn and roll each piece into a circle. Heat a non-stick pan or griddle, brush with a little oil then add a sabayyad and fry until golden brown. Brush the top with a little oil then turn over and fry the other side until golden brown. The flatbreads will puff slightly and become crisp and brown. Once cooked drain on kitchen paper and serve warm (repeat the process to cook the remaining flatbreads).
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