Sabaayad (Somali Flatbread)
Sabaayad is a Somali flatbread made from flour. It is golden brown, crispy and flaky on the outside and soft on the inside. You can eat it with almost anything: honey, cinnamon and sugar, a cup of tea, stew, sauce or by itself. My husband and I love to eat it with honey while it is still hot. My kids love to cut them into small pieces, put them in a bowl, add little bit of sugar and shah (Somali tea), and eat them like that<em>.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons of honey (optional)
- 1 to 1 ½ cups lukewarm water
- canola oil for cooking (optional)
Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together. Knead the dough by hand or electric mixer until soft and very smooth, about 10 minutes.
Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
Divide dough into 8 or 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. From one side fold one third over the middle third, then fold the remaining third over the middle third again, now you should have skinny rectangle shape that has three layers on top of each other. Now fold the bottom third over the middle third and the top third over the middle third again, you now have a square with nine layers. As shown in the pictures. Repeat with remaining pieces.
Preheat large skillet over medium heat.
Roll out one piece of dough out of time on a lightly floured work surface, place it on the hot skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.