Qamdi

Name: Qamdi
Prep time: 25 min
Cook time: 20 min
Total time: 155 min
Yield: 6
Cuisine: Somalie
Ingredients: 300 g plain wheat flour plus up to 10 g for worktop; 40 g sugar; 1 medium egg about 50 g without shell; 120 ml drinking water lukewarm around 30 °C plus a spoon if needed; 15 ml neutral oil for dough; 4 g instant dry baker’s yeast; ¼ tsp ground cardamom; 2 g salt; About 700 ml neutral frying oil, estimated absorption 25 g per batch

🔺 Twelve small Somali kneaded yeast-fried bread triangles, lightly sweet and cardamom scented; six portions of two.

Ingredients

300 g plain wheat flour plus up to 10 g for worktop
40 g sugar
1 medium egg about 50 g without shell
120 ml drinking water lukewarm around 30 °C plus a spoon if needed
15 ml neutral oil for dough
4 g instant dry baker’s yeast
¼ tsp ground cardamom
2 g salt
About 700 ml neutral frying oil, estimated absorption 25 g per batch

Preparation

Mix dry ingredients, add egg water and 15 ml oil, knead eight minutes into soft coherent dough. Extra spoon water only if needed.

Cover and rise about ninety minutes at moderate temperature until clearly expanded. Firm dough is not ladled batter.

Divide three balls, roll each 16–18 cm disc about 7–8 mm thick on lightly floured surface. Cut each in four triangles, twelve total.

Separate, cover and rest twenty minutes. Prepare rack and heat oil about 170 °C in stable deep vessel at most half full.

Fry three small batches four to five minutes each, turning to brown both faces. Open first slightly cooled piece: fully cooked crumb without raw dough. Adjust timing thickness and heat.

Drain rack and serve two warm triangles per portion, no icing or finishing sugar. Bath volume differs from absorbed oil.