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Sabaayad (Somali flaky layered flatbread)
Sabaayad: coiled, ghee-brushed flatbread with soft, flaky layers, a Hargeisa favourite with stews and tea
SomaliHargeisa cooks are proud of their sabaayad, a soft, flaky flatbread made by brushing a thin sheet of dough with oil or ghee, rolling it into a coil and flattening it again so it cooks into dozens of buttery layers. It is eaten for breakfast with sugar and shaah, torn into pieces with muqmad or liver, and served at lunch with beef or chicken stews; at Eid and weddings it is made in big stacks. The texture should be tender and pliable with crisp spots, never dry. Rolling the dough straight after kneading is a common mistake: it springs back and tears, so give it at least 20 minutes to relax. Chef's tip: once each bread is cooked, scrunch it between your hands while hot to open up the layers.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 ⅛ lb plain flourplus extra for dusting
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 1 ¼ cups warm waterabout; add gradually
- 2 ⅞ oz gheemelted, or vegetable oil
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Method
0/7 doneStep 1: Mix the 1 ⅛ lb plain flour, 1 tsp salt and 1 tbsp sugar. Add the 2 tbsp vegetable oil and work in the 1 ¼ cups warm water gradually to a very soft, slightly tacky dough. Knead for 8 minutes until smooth.
8 minStep 2: Divide into 8 balls, brush with a little of the ¼ oz ghee, cover and rest for 20 minutes.
20 minStep 3: Roll one ball on an oiled surface into a very thin round, about 30 cm, so you can almost see through it. Brush generously with 1 ⅛ oz ghee and dust lightly with flour.
Step 4: Roll the sheet up tightly into a rope, then coil the rope into a snail and tuck the end underneath. Repeat with all the balls and rest the coils for 5 minutes.
5 minStep 5: Roll each coil out to a round about 20 cm across and 4 mm thick, pressing gently so the layers are not squashed.
Step 6: Cook in a dry heavy frying pan over a medium-high heat for 1–2 minutes until bubbles rise and the underside has brown spots. Flip, brush with a little of the remaining 2 ⅞ oz ghee and cook 1–2 minutes more; flip once more and press with a spatula until puffed and golden in patches.
24 minStep 7: Scrunch each hot bread between your palms to loosen the layers and stack under a cloth to keep soft.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sabaayad (Somali flaky layered flatbread) take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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