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Sabaayad

__NOtOC__ Sabaayad (also called Kimis) is a traditional Somali flatbread. It is a layered bread commonly eaten for breakfast or served with tea, honey, soups, curries, and meat stews throughout Somalia and the Horn of Africa. It is made from a simple dough of flour, water, salt, and oil, then cooked on a hot griddle until golden brown and flaky.

Source and licence

"Sabaayad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sabaayad, revision 4638943), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sabaayad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4638943

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Somalia. Associated with Somalia by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1–1½ cups warm water
  • Additional oil for layering and frying

Method

  1. Combine the flour and salt in a large bowl.
  2. Add the oil and mix thoroughly.
  3. Gradually add the warm water and knead until a soft, smooth dough forms.
  4. Continue kneading for 5–10 minutes.
  5. Cover the dough and allow it to rest for 30 minutes.
  6. Divide the dough into 8 equal portions and shape into balls.
  7. Roll each ball into a thin circle.
  8. Brush the surface lightly with oil.
  9. Fold the dough into a square and roll it out again.
  10. Heat a lightly oiled griddle or frying pan over medium heat.
  11. Cook each sabaayad until golden brown on both sides, turning once.
  12. Serve warm.