Homemade Somali Sabaayad

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a wooden spoon or your hands.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into 4 equal portions and shape them into balls.
5. 5.
   Brush each dough ball with vegetable oil and let them rest for 30 minutes.
6. 6.
   On a lightly floured surface, roll out each dough ball into a thin circle.
7. 7.
   Brush the surface of the rolled-out dough with vegetable oil.
8. 8.
   Fold the dough in half, then fold it in half again to form a triangle.
9. 9.
   Repeat the process with the remaining dough balls.
10. 10.
    Heat a griddle or non-stick pan over medium heat.
11. 11.
    Cook each triangle-shaped dough on the griddle for about 2 minutes on each side until golden brown and cooked through.
12. 12.
    Remove from the griddle and repeat the process with the remaining dough triangles.
13. 13.
    Serve the Sabaayad warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can be used as a substitute, but it may result in a slightly denser texture.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper dough rising.
• Vegetable oil — Feel free to use any neutral-tasting oil like canola or sunflower oil as a substitute.

Tips & Tricks

• For extra flakiness, you can brush each layer of rolled-out dough with melted butter instead of vegetable oil.
• If you prefer a softer texture, cover the cooked Sabaayad with a clean kitchen towel while they cool down to retain moisture.
• Sabaayad can be stored in an airtight container for up to 3 days. Reheat them in a toaster or warm oven before serving.

Serving advice

Serve Sabaayad warm as a side dish with Somali stews, curries, or dips. They can also be enjoyed on their own as a snack or breakfast item.

Presentation advice

Arrange the Sabaayad on a platter, folded into triangles, to showcase their flaky layers. Garnish with fresh herbs like cilantro or parsley for an added touch of color.