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Sabaayad (Somali Flatbread)
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Prep Time:
35 minutes
35 minutes
Cook Time:
2 minutes
2 minutes
Total Time:
67 minutes
67 minutes
Golden brown, flaky Somali flatbreads, perfect with stew or as a sweet tea-time treat.
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1.5 cups lukewarm water
- 2 tablespoons canola oil, divided, or more as needed
Instructions:
- In a large bowl, blend together flour and salt. Add olive oil and honey, then gradually incorporate water until dough reaches a pizza dough consistency. Knead by hand for approximately 10 minutes until the dough is soft and velvety smooth.
- Drizzle a touch of canola oil over the dough. Cover with plastic wrap and let rest for a minimum of 30 minutes and a maximum of 2 hours.
- Divide the dough into 10 equal pieces. Roll out each piece into a circle on a lightly floured surface. Brush each circle evenly with canola oil. Fold the sides in to meet in the center, then fold the top and bottom edges to create a square shape. Repeat this process with the remaining pieces.
- Heat a large skillet over medium heat until warm.
- Roll out the square dough into a circle on a floured surface. Transfer to skillet and cook until slightly puffed, for about 1 to 2 minutes. Drizzle with oil, flip, and continue cooking until golden and crispy, about 1 to 2 minutes more. Keep warm under a kitchen towel; repeat with remaining dough pieces.