Combine the flour, oil and salt in deep bowl add one cup of water gently using your fingers Knead the dough.

Add more water a tablespoon to make a soft dough continue to knead if it sticks sprinkle with some flour.

Kneed the dough until it turns very smooth for 5 to 10 minutes.

Brush a bowl with oil, and leave dough to rest covered in a plastic and set aside for 30 minutes.

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 on top 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 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.

The sabaayad will puff slightly and become crisp and brown.

Drain the sabaayad on paper towels and serve warm.