Sabaayad jileec - Somali flatbread (Beginner’s recipe)

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.

In a large mixing bowl, mix the yeast with 1/4 cup warm water. Cover and leave for 10 minutes.

Add the remaining ingredients and knead until a smooth dough ball forms.

Cover the dough and leave to rest for 10 minutes.

Divide into 6 equal pieces.

On a floured surface roll the dough out until it is a thin round circle. Rub about 1 tablespoon of butter or oil to the rolled out dough.

Roll the dough up into a log and swirl around your finger to form a circular dough ball that looks like a cinnamon roll.

Tuck the loose end of the dough into the bottom. Repeat the process.

Preheat a large skillet on medium heat. Roll out one of the buttered sabaayad doughs into a round circle.

Place sabaayad on the warm skillet. Cook until tiny bubbles appear on the top of the sabaayad. Flip and brush with butter or oil for another 30 seconds.

Flip again and apply oil to the other side. Once crispy and brown on both sides remove from the heat.

Clap the sabaayad using your hands to make it fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens