Recipe by Jamilahs_Kitchen
Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com
Top Review by Bonnie G #2
These were so quick and went well with our Africian night meal of recipe#309422 and recipe#172499. At first thought they would be similar to tortillas but they arn't at all. I did have a little trouble after folding them to get the round shape (don't know what I did wrong with that step) but the taste is nice and light but you must remember to roll them out thin. So even though mine were more square the taste was great - I spread them with butter hot of the griddle and not a one was left at the end of the meal.
Directions See How It's Made
- * Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
- * Brush with oil, cover and set aside for half an hour.
- * Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
- * Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
- * Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
- * Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
- * The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.