Easy Somali Flatbread (Sabaayad) Recipe – Soft, Flaky & Vegan

Somali flatbread (Sabaayad) is a soft and flaky traditional bread that is loved across Somalia and beyond. This easy Somali flatbread recipe is made without any leavening agents, which means no yeast, no baking powder, and no baking soda. All you need are simple pantry ingredients: flour, oil, salt, sugar, and hot water.

What makes Sabaayad so special is its beautiful layers. The dough is rolled out, brushed with oil, folded, and rolled again, creating the soft and flaky texture that makes this bread unique. It is cooked in a pan until golden brown and then brushed with oil while still warm.

In Somalia, Sabaayad is enjoyed at any time of the day. For breakfast or as a snack, it is often sprinkled with sugar or drizzled with honey and served with tea. It also pairs perfectly with savory dishes for lunch or dinner.

If you are looking for an easy vegan flatbread recipe without yeast, this Somali flatbread is simple, delicious, and perfect to make at home.

Ingredients used to make this recipe

• 250 g (2 cups) plain flour (all-purpose flour)
• ¼ teaspoon salt
• 1 tablespoon vegetable oil
• a pinch of sugar
• 170 ml (about ¾ cup) hot water

You’ll also need

• Vegetable oil, for greasing surfaces, brushing the rolled-out dough and brushing the bread after baking

How to Make African Vegan Flatbread Without Yeast

Mix the flour with the oil, sugar, and salt in a bowl. Add the hot water and knead everything into a smooth dough for at least 5 minutes.

• The best way to do this is with a hand mixer fitted with dough hooks or a food processor with a dough hook, since the water is hot. Using hot water makes the dough soft and easier to shape and roll out.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest at room temperature for about 30 minutes.

Roll Out, Brush and Fold the Dough

Once the dough has rested, divide it into 6 equal pieces and shape each piece into a small ball. Take one ball (while keeping the others covered with a kitchen towel so they don’t dry out) and roll it out thinly on a lightly oiled work surface using a lightly oiled rolling pin.

Brush the rolled-out dough evenly with about ¼ to ½ teaspoon of oil. Then fold the top halfway down and fold the bottom half on top of it. Now fold one side toward the middle and fold the other side over it to create a square or a small package (see collage below and the video to see what I am referring to).

Set the dough packet aside and repeat the process until all the dough pieces are rolled out, oiled, and folded. It is important to make sure the dough pieces you are not working with are always covered so they do not dry out.

Roll Out and Cook Flatbread

Heat a non-stick pan over medium heat (once you are experienced in making this bread, you can use any pan). Meanwhile, take one dough packet, just as it was folded, without turning it over. Gently press it down with your fingers once or twice, then roll it out thinly again.

Using both hands, gently pick up the rolled-out dough, place it into the hot pan without oil, and bake until golden brown on both sides. Then remove it from the pan and brush it with oil. Repeat with the remaining dough packets.

• I always do it like this: while one bread is in the pan, I roll out the next one. Once it’s done baking, I transfer it to a plate, bake the next one, and then brush the baked bread while it’s still warm enough to touch. Then I repeat the process.

Serve this Somali flatbread with savory dishes like Sudanese eggplant salad, chakalaka, shakshuka, or any dishes of your choice. Or simply top it with sugar or drizzle with honey and enjoy it with a cup of tea.

Did you make this easy, soft, and flaky flatbread? I’d love to hear from you! Simply write a comment and add rating to it.