Muufo

Name: Muufo
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 6
Cuisine: Somalie
Ingredients: 200 g fine food-grade white corn flour, not cornstarch or masa harina; 140 g plain wheat flour; 320 ml lukewarm drinking water; 15 g sugar; 3 g instant baker’s yeast; 3 g salt; 10 ml neutral oil for pan; A little water for wetting hands

🌽 Six gently risen white-corn and wheat flatbreads cooked in a pan, a home adaptation of muufo for serving with sauce.

Ingredients

200 g fine food-grade white corn flour, not cornstarch or masa harina
140 g plain wheat flour
320 ml lukewarm drinking water
15 g sugar
3 g instant baker’s yeast
3 g salt
10 ml neutral oil for pan
A little water for wetting hands

Preparation

Mix flours, sugar, instant yeast and salt. Add 320 ml warm water and stir to a thick moist sticky dough.

Cover and rise about one hour in a mild place until visibly aerated. Extend in cool room if needed; included in rest time.

Divide into six equal pieces with slightly wet hands. Shape rounds 12–14 cm wide, about 8 mm thick. Do not dry with much flour.

Heat heavy pan medium-low and divide 10 ml oil among three batches. Place two breads, lightly dimple, cover and cook about six minutes.

Flip and cook uncovered about four minutes until centre cooked without wet raw dough. Adjust heat and extend as needed; make six breads in three batches.

One bread per portion with separate sauce. This pan adaptation uses wheat and yeast and does not reproduce a traditional tinaar.