Easy Somali Sabaayad (Soft & Flaky Flatbread)
This easy Somali Sabaayad is soft, flaky, and made without yeast. Prepared with simple pantry ingredients, it’s perfect for breakfast, tea time, or served with savory dishes.
Servings: 6 flatbreads
Ingredients
- 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 and brushing the dough and bread
Instructions
Make the Dough
- 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.
- 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.
Divide, Roll 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.
- 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.
Cook the Flatbread
- Heat a non-stick pan over medium heat (once you are experienced in making this bread, any pan works).
- 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 the hot bread with olive oil. Repeat with the remaining dough packets.Tip: While one flatbread is cooking, roll out the next. Once cooked, transfer the hot bread to a plate, bake the next one, then brush the warm bread with oil. Repeat for all pieces.
Serve
- For breakfast or a snack, sprinkle with sugar or drizzle with honey and enjoy with tea.
- For lunch or dinner, serve alongside savory dishes like Sudanese eggplant salad, chakalaka, shakshuka, or any dishes of your choice.
Video
Notes
- Make sure dough not in use is always covered to prevent drying.
- Using hot water is key for soft, easy-to-roll dough.
- This recipe is vegan and naturally made without yeast, baking powder, or baking soda.