Combine flour, salt and oil in deep bowl; add one cup of water gently using your fingers Knead the dough add more water a table spoon at a time and kneed the dough if it gets sticky add tablespoon of flour each time.

kneed the dough until it turns very soft ad smooth for 5 to 10 minutes.

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 with oil then sprinkle with the sugar and the coconut spread evenly fold the edges to meet center fold, in the four ends over each other, to make a square fold. set a side and apply the same method to all the pieces.

Roll each piece lightly and place it a circle about 8 inch 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.

Finish until you have applied the same method to all the pieces.

Drain the sabaayad on paper towels and serve warm with cup of shaah.