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
* 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.