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Sabayaad Flatbread

The Quirky Foodster Team

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Ingredients

  • 400 g Plain flour
  • 220 ml Warm water
  • 5g Salt
  • 10 g Sugar
  • 80 ml Vegetable oil or melted ghee, for layering

Method

  1. Combine the flour, salt and sugar in a bowl, then gradually add the warm water, kneading into a soft, smooth dough, about 8-10 minutes.
  2. Cover and rest the dough for 20-30 minutes.
  3. Divide into 8 equal balls. Roll each ball out thinly, brush generously with oil or ghee, then fold into a small square (folding in thirds, then in thirds again).
  4. Rest the folded squares for 10 minutes, then gently roll each one out slightly to flatten while keeping the layers intact.
  5. Heat a dry griddle or non-stick pan over medium heat and cook each sabayaad for 2-3 minutes per side, brushing lightly with oil, until golden and cooked through with visible flaky layers.
  6. Serve warm, on their own with honey, or alongside soups and stews.

Introduction: Sabayaad is a flaky, layered flatbread found throughout Somali and Djiboutian kitchens, similar in spirit to Moroccan msemen.

Cultural Background: Sabayaad is a flaky, layered flatbread found throughout Somali and Djiboutian kitchens, similar in spirit to Moroccan msemen. Traditionally cooked on a flat griddle, it is enjoyed for breakfast with honey, or at other meals to scoop up soups and stews.

Tips: Don’t skip the resting time between folding and rolling — it relaxes the gluten and helps create the signature flaky layers.

Variations: A version filled with spiced meat and onion becomes fadira, listed separately in this collection. Use vegetable oil instead of ghee throughout for a fully vegan flatbread.

Storage: Store cooled sabayaad in an airtight container at room temperature for up to 2 days.

Reheating: Reheat in a dry pan over low-medium heat for a minute per side to restore flakiness.

Nutrition: Per piece: approx. 200 kcal, 4g protein, 30g carbohydrate, 7g fat, 1g fibre.

FAQs

Q: Why isn’t my sabayaad flaky?
A: This usually means either not enough oil was used between the folds, or the dough wasn’t rested long enough before rolling.

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