👨‍🍳 Instructions

1. 1

   In a large bowl or mixer, combine the all-purpose flour, vegetable oil, baking powder, sugar, and salt.

   💡 Tip: Ensure all dry ingredients are well mixed before adding liquid.
2. 2

   Gradually pour in the hot milk while mixing on low speed. Continue mixing for about 5 minutes until a very sticky dough forms. This stickiness is normal.

3. 3

   Smear 1 tablespoon of oil on the dough, then place it in a plastic bag or cover the bowl. Let it rest in a warm place for 30 to 45 minutes.

   💡 Tip: The rest period makes the dough more manageable.
4. 4

   After resting, the dough should be pliable. Shape it into a cylinder, cut into 8 equal pieces, and roll each piece into a ball.

5. 5

   On a lightly floured surface, roll out each ball into a thin rectangle. Spread about 1 tablespoon of oil on the surface of each rectangle.

6. 6

   Fold the rectangle into thirds, then turn it 90 degrees and fold into thirds again, creating a layered square package.

   💡 Tip: Ensure folds are neat to create distinct layers.
7. 7

   Roll out each folded package into a thin rectangle again. Heat a non-stick skillet or griddle over medium heat.

8. 8

   Place one flatbread at a time onto the hot skillet. Cook for about 1 minute until bubbles start to form, then flip.

   💡 Tip: Medium heat is key to prevent burning before cooking through.
9. 9

   Pour about 1 tablespoon of oil underneath the flatbread in the pan. Flip it several times, about 4-5 times in total, until it's golden brown and cooked through on both sides, approximately 4-5 minutes.

10. 10

    Remove from skillet and serve hot. Sabaayad is best enjoyed fresh.

    💡 Tip: Keep cooked flatbreads warm by wrapping them in a clean kitchen towel.