Sabaayad

Name: Sabaayad
Prep time: 30 min
Cook time: 25 min
Total time: 95 min
Yield: 4
Cuisine: Somalie
Ingredients: 300 g plain wheat flour plus up to 15 g for dusting; 190 ml lukewarm pasteurised milk, not hot; 10 g sugar; 4 g baking powder; 3 g salt; 45 ml neutral oil total: 10 ml dough, 20 ml folding, 15 ml cooking

🫓 Four Somali layered flatbreads, golden from the pan and tender inside, using milk and measured oil.

Ingredients

300 g plain wheat flour plus up to 15 g for dusting
190 ml lukewarm pasteurised milk, not hot
10 g sugar
4 g baking powder
3 g salt
45 ml neutral oil total: 10 ml dough, 20 ml folding, 15 ml cooking

Preparation

Mix 300 g flour, sugar, baking powder and salt. Add warm milk and 10 ml oil. Knead eight to ten minutes until supple; do not taste raw dough.

Cover and rest thirty minutes. Divide into four equal pieces. Lightly dust worktop with some reserved flour.

Roll one piece into thin rectangle. Brush with 5 ml oil, fold long edges towards centre then ends into a square. Repeat four pieces and rest covered ten minutes.

Gently roll each square into flatbread about 20 cm across and 2–3 mm thick without tearing layers.

Heat heavy pan over medium heat. Cook each bread about five to six minutes total, turning several times. Share 15 ml cooking oil among four breads; reduce heat if browning too quickly.

Check cooked interior without raw dough layer and keep supple under clean cloth during serving. Four portions of one bread; stew, honey and tea separate.