Whole wheat Sourdough Sabaayad, simple Somali flat bread made with wholewheat flour, sourdough starter, oil, water and salt. This is one way of using left over starter, it makes the bread soft and manageable and it adds a wonderful flavor too. Crispy on the outside tender on the inside, packed with the whole wheat flour for a healthier version.
- 3 cups Wholewheat
- 1 cup sourdough starter
- water for kneading
- salt to taste
- 2 tablespoons oil
- extra oil and flour
- 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 or few hours.
- Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
- Spread the oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, then roll starting from the edge, 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 8-10 inch 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.