HOW TO MAKE TRADITIONAL SOMALI SABAAYAD.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sorghum flour

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour is gluten-free and nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Mix flour, sorghum flour, and salt in a large bowl.

Dissolve yeast and sugar in warm water and let sit for 5 minutes.

Add the yeast mixture to the flour mixture and knead until smooth.

Cover the dough and let it rise in a warm place for 1 hour.

Divide the dough into small balls and roll each into a flat circle.

Heat oil in a skillet over medium heat until shimmering.

Fry each flatbread for 2-3 minutes on each side until golden brown.

Remove from skillet and drain on paper towels.

Brush with melted butter and sprinkle with spices if desired.

Serve warm with a side of jileec (spiced meat).

Cooking Techniques

Spice Level:

Dietary

Allergens