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Sabaayad Jilicsan
Soft Somali Flatbread
Sabaayad is a popular Somali flatbread, known for its soft texture and slightly flaky layers. It's a versatile bread, perfect for scooping up stews, curries, or simply enjoyed with a cup of tea. This recipe focuses on achieving a wonderfully soft and pliable dough.
ð§ ææ
- 4 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 3 Tbsp Vegetable oil
- 1.5 cups Warm water
- as needed Canola oil or ghee (for cooking)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the all-purpose flour, salt, and sugar.
- 2
Add the vegetable oil and gradually incorporate the warm water, mixing with your hands until a soft, pliable dough forms. Knead for about 5-10 minutes until the dough is smooth and elastic.
- 3
Brush the dough with a little oil, cover the bowl with plastic wrap or a damp cloth, and let it rest for at least 30 minutes.
- 4
Divide the dough into 8 equal portions and roll each into a ball.
- 5
On a lightly floured surface, roll out each ball into a thin circle, about 8 inches in diameter. You can also fold the edges to the center and then roll into a square shape for layered sabaayad.
- 6
Heat a skillet or griddle over medium heat. Lightly grease with canola oil or ghee.
- 7
Cook each sabaayad for 1-2 minutes per side, until golden brown and slightly puffed. Add a little more oil or ghee as needed between each flatbread.
- 8
Stack the cooked sabaayad and cover them with a clean kitchen towel to keep them warm and soft.
ð¡ ããã®ã³ã
- âFor extra softness, you can add a tablespoon of honey to the dough.
- âEnsure the dough is well-kneaded to develop gluten for a better texture.
- âDon't overcook the sabaayad, as they can become tough.
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- Add a pinch of cardamom to the dough for a subtle aroma.
- Serve with butter, honey, or sugar for a sweet treat.