Sabaayad Flatbread
Experience the irresistible allure of Sabaayad Flatbread, a soft, flaky, and buttery Somali flatbread that’s perfect for any meal. Made with simple pantry staples like all-purpose flour, warm water, and a touch of sugar, this traditional bread gets its unique texture from the layering of melted ghee or butter during preparation. Each piece is hand-rolled into a spiral before being flattened and cooked to golden perfection on a hot skillet. Ready in just over an hour, this versatile flatbread pairs beautifully with stews, curries, or even a simple cup of tea. Whether you’re looking to explore Somali cuisine or elevate your bread-making repertoire, Sabaayad Flatbread is a must-try recipe brimming with authentic flavors.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 300 milliliters Warm water
- 3 tablespoons Vegetable oil
- 4 tablespoons Melted ghee or butter
- 50 grams Extra flour
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Gradually add the warm water while mixing the dough with your hands or a wooden spoon. Knead the dough until it is soft and slightly sticky, about 8–10 minutes.
Add the vegetable oil and knead again until the oil is fully incorporated, and the dough is smooth and supple.
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
After the dough has rested, divide it into 8 equal portions and roll each portion into a ball.
Lightly flour your work surface with the extra flour. Take one dough ball and roll it out into a thin circle, about 9–10 inches in diameter.
Brush the surface of the rolled dough with melted ghee or butter. Gently roll the dough into a cylinder, then coil it into a spiral shape, like a cinnamon roll. Repeat with the remaining dough balls.
Let the spiraled dough rest for another 10 minutes to relax the gluten.
Take one spiral and roll it out again into a thin circle, about 7–8 inches in diameter. Repeat for all spirals.
Preheat a non-stick skillet or griddle over medium heat. Place one rolled sabaayad onto the hot skillet and cook for 1–2 minutes until bubbles form and the bottom develops golden brown spots.
Flip the flatbread and cook for another 1–2 minutes on the other side. Brush with additional melted ghee or butter while cooking for added flavor.
Remove the sabaayad from the skillet and wrap it in a clean kitchen towel to keep warm. Repeat with the remaining flatbreads.
Serve warm with stews, curries, or as an accompaniment to tea.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
