Ceesh

Name: Ceesh
Prep time: 25 min
Cook time: 25 min
Total time: 120 min
Yield: 6
Cuisine: Somalie
Ingredients: 300 g plain wheat flour plus up to 15 g for worktop; 150 ml drinking water lukewarm around 30 °C; 50 ml lukewarm pasteurised milk; 4 g instant dry baker’s yeast; 10 g sugar; 15 ml olive oil for dough and bowl; 3 g salt; 10 g unsalted butter for cooked breads

🫓 Six round Somali yeast pan breads, lightly buttered, soft and sometimes pocketed, without laminated folding.

Ingredients

300 g plain wheat flour plus up to 15 g for worktop
150 ml drinking water lukewarm around 30 °C
50 ml lukewarm pasteurised milk
4 g instant dry baker’s yeast
10 g sugar
15 ml olive oil for dough and bowl
3 g salt
10 g unsalted butter for cooked breads

Preparation

Mix flour yeast sugar salt. Add lukewarm water and milk then oil, reserving film for bowl. Knead eight to ten minutes to soft smooth dough.

Cover lightly oiled bowl and rise about one hour at moderate temperature until clearly expanded; cool room can take longer.

Gently deflate divide six balls. Roll regular 15–17 cm discs about 3 mm thick on lightly floured surface. Cover and relax ten minutes.

Heat dry heavy pan medium. Cook disc until bubbles and golden spots below, flip and cook both sides about three to four minutes per bread.

Flip again if needed; gentle edge pressure can encourage puff without puncturing. Open first: fully cooked walls without raw dough band. Adjust heat or time.

Share 10 g butter across six hot breads and briefly keep under clean cloth for soft serving. Full pocket not guaranteed, one bread per portion, no filling.