Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces.
- 3 cups of flour
- 1-1.5 cups of water
- salt to taste
- 2 table spoon oil
- Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
- Brush with oil, cover and set aside for half an hour.
- Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
- Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
- Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
- Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
- The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.