Bolivian Sabaayad: Flaky Bolivian Flatbread

Ingredients

While the original Somali Sabaayad is typically made with wheat flour and served with savory dishes, the Bolivian adaptation incorporates Bolivian spices and flavors. The Bolivian Sabaayad also has a lighter and flakier texture compared to the original, making it a perfect accompaniment to Bolivian soups, stews, and other traditional dishes. We alse have the original recipe for Sabaayad, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground paprika 1/4 teaspoon ground paprika
• 1/4 teaspoon ground oregano 1/4 teaspoon ground oregano
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 0g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, cumin, paprika, oregano, and black pepper.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Mix well until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into 6 equal portions and shape each portion into a ball.
5. 5.
   Roll out each ball into a thin circle, approximately 6 inches in diameter.
6. 6.
   Heat a griddle or non-stick pan over medium heat. Place the rolled-out dough on the hot griddle and cook for about 1-2 minutes on each side until golden brown spots appear.
7. 7.
   Remove the cooked flatbread from the griddle and keep warm. Repeat the process with the remaining dough portions.
8. 8.
   Serve the Bolivian Sabaayad warm as a side dish or as a snack with Bolivian soups, stews, or other traditional dishes.

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately using the spoon and level method to avoid a dense texture in the flatbread.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the dough.
• Experiment with different Bolivian spices like achiote or ají amarillo for a unique flavor twist.
• Serve the Bolivian Sabaayad with traditional Bolivian dips such as llajwa or salsa de maní.

Serving advice

Serve the warm Bolivian Sabaayad as a side dish alongside Bolivian soups, stews, or main courses. It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

Arrange the Bolivian Sabaayad on a platter, slightly overlapping each other to showcase their flaky layers. Garnish with fresh herbs like cilantro or parsley for a pop of color.