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Sabaayad (Somali flatbread): photo of the dish
Illustrative photo: Skilla1st — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Sabaayad (Somali flatbread)

A golden, flaky flatbread cooked in a skillet, often served at breakfast with hot milk, eggs or honey. It is crispy on the outside, soft and lightly layered on the inside.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

416 kcal per serving

Protein
10.3 g
Carbohydrates
51.8 g
of which sugars
2.2 g
Fat
17.7 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, salt, sugar and cardamom if using.
  2. Gradually add the lukewarm water and knead for 8 to 10 minutes until you have a soft, smooth dough.
  3. Cover and let rest for 30 minutes so the gluten can relax.
  4. Divide the dough into 4 balls, then roll each into a very thin disc with a rolling pin.
  5. Brush the disc with oil, roll it up into a rope, coil it into a snail shape and flatten it gently with your palm.
  6. Repeat the stretching and rolling a second time to form layers, then roll the bread into a disc about 1 cm thick.
  7. Heat a skillet over medium heat, place the sabaayad in and cook 3 to 4 minutes per side until golden and speckled.
  8. Brush with melted butter as it comes off the pan, gently press it to bring out the layers and serve right away.

Variations and tips

Seeded version. Sprinkle sesame seeds over the dough before rolling it up for a toasty flavor.

Using what's available here. Replace the melted butter with melted margarine, which also gives a good crispness.

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Original Ecomely recipe.