Muufo, Somali flat bread traditionally baked on a clay oven, every body has their special way of making it and this is the way I make it. In this recipe the key ingredient used is precooked white cornmeal which gives a nice texture. The dough is kneaded and the shaped with hands. The muufo is then pan fried with small amount of oil or alternatively it can be grilled on a griddle. Experiment as see what will work for you.
You can eat this bread with any stew, sauce or soup, you cut up in small pieces then ladle with your soup or stew then add sliced banana and drizzle of sesame oil. That is an amazing meal.
Ingredients:
- 1 cup cornmeal (precooked, Pan)
- 1 cup plain flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon of oil, and more for cooking the muufo
Directions:
In a mixing bowl add cornmeal, plain flour, baking powder, sugar and salt, add just enough water to make a
soft dough, add about 2 1/4 cups of warm water, more flour if sticky and more water if too dry.
You can use the dough right away or let it rest for 20 minutes to overnight.
Heat a non-stick fry pan on a medium heat.
Divide the dough into 6 equal pieces then leave them covered.
Using your hands flatten each piece in to a 4 inch/ 10 cm diameter.
Use little bit of water to wet your hand, so the dough won’t stick.
Fry each bread until golden brown 4 to 5 minutes on each side.
Alternatively use a griddle and brush each muufo with some oil and
turnover when the bread comes of the griddle about 4-5 minutes.
Serve with your favorite stew.
These look really interesting and delicious! They’re kind of like the cakes we have in the south – but these are kneaded. ^^
Lovely muufo recipe, finally I can make it at home.
My husband and I love muufo. I have tried muit-times but its not like ones we had back home. I want to make it more like muufo xamar. I feel like I am missing something. Mine is too sweet or its more like cake than strong muufo texture. I dont know if you understand what I mean. ANY HELP!!!
It took me a long time to get the texture right and sometimes I would change some of the ingredients and I would end up totally different batch, try using different type of cornmeal or how about adding an egg, let me know how you get on.
I just love your blog mashAllah. So much of it is just like we cook here in Saudi. I have added you to my blog roll love your site. I also have a cooking site
Thanks Noor for passing by, and leaving a note. I appreciated I like your website I can’t wait to make some of your delicious recipes.
Can you tell me how you precook the corn meal? How much water, for how long?
I don’t like the use of yeast which is why I want to try your recipe.
p.s You make Somali food look beautiful, walaal. Mahadsanid.
Salaam Fatima,
Aad iyo aad ayaad u mahadsantahay walaal.
The cornmeal flour comes already precooked, but you can use any good cornmeal flour.
Aha. I feel rather silly now, new to bread making here. Mahadsanid once more.
asc walaalo waad mahadsantihiin dhamaantiin sida fiican oo wax noo bartiin ilaah kheyr bdan ha/ idin siiyo walaalo afsoomali manooga dhigi kartaan qoraalka muuqaalne ma soo galin kartaan asc
Asalamu Calaykum
Walaal aad baad umahadsantahay
Waan ku tala jira in aan afsomali ku soo
bandhigo habka loosamaynayo cuntadan iyo
qaarkalaba. InshaAllah