Sabaayad Somali Flatbread Recipe

All-purpose flour: The base of the flatbread, providing structure and texture.

Salt: Enhances the flavor of the bread.

Sugar: Adds a hint of sweetness to balance the flavors.

Vegetable oil: Helps to create a soft and pliable dough.

Warm water: Activates the gluten in the flour, making the dough easier to work with.

When rolling out the dough, ensure to use a light dusting of flour on both the surface and the rolling pin to prevent sticking. This will help you achieve a thin and even circle for each flatbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the flatbread healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Honey can add a natural sweetness and a bit of moisture to the dough.

• sugar - Substitute with agave syrup: Agave syrup is another natural sweetener that can be used in place of sugar.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is also a healthier fat option.

• warm water - Substitute with milk: Using milk can make the flatbread softer and add a slight richness.

• warm water - Substitute with buttermilk: Buttermilk can add a tangy flavor and make the flatbread more tender.

• Allow the flatbreads to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each flatbread to keep them from sticking together.
• Store the flatbreads in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• For longer storage, place the flatbreads in the refrigerator. They will stay fresh for up to a week.
• To freeze, wrap each flatbread individually in plastic wrap or aluminum foil. Place the wrapped flatbreads in a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. The flatbreads can be frozen for up to 3 months.
• When ready to use, thaw the flatbreads at room temperature or in the refrigerator.
• Reheat the flatbreads in a skillet over medium heat for a few minutes on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds until warm.

• Stovetop Method:

  1. Preheat a skillet over medium heat.
  2. Lightly brush the sabaayad with vegetable oil or olive oil.
  3. Place the flatbread in the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sabaayad in aluminum foil to prevent it from drying out.
  3. Place the wrapped flatbread on a baking sheet and heat for 10-15 minutes until warm.

• Microwave Method:

  1. Place the sabaayad on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on high for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as it can become tough.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the sabaayad directly on the rack or on a baking sheet.
  3. Heat for 5-7 minutes until warm and slightly crispy.

• Steaming Method:

  1. Place a steamer basket over a pot of boiling water.
  2. Wrap the sabaayad in a clean kitchen towel or parchment paper.
  3. Steam for about 5 minutes until the flatbread is warm and soft.

• Mixing bowl: A large bowl to combine and mix the ingredients together.

• Measuring cups: Used to measure the flour, vegetable oil, and warm water accurately.

• Measuring spoons: Used to measure the salt and sugar precisely.

• Wooden spoon: Useful for mixing the ingredients before kneading.

• Clean surface: A flat, clean surface for kneading and rolling out the dough.

• Rolling pin: Helps in rolling the dough balls into thin circles.

• Skillet: A flat-bottomed pan to cook the flatbreads on medium heat.

• Spatula: Handy for flipping the flatbreads while cooking.

• Kitchen towel: To cover the dough balls and keep them from drying out before rolling.

• Cooling rack: To place the cooked flatbreads on, allowing them to cool slightly before serving.

Prepare ingredients in advance: Measure and mix the dry ingredients ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Preheat the skillet: Ensure the skillet is hot before you start cooking to reduce waiting time.

Batch rolling: Roll out all the dough balls at once so you can cook them consecutively without interruption.

Store properly: Make extra flatbreads and store them in an airtight container for quick reheating later.