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Sabaayad

Name: Sabaayad
Total time: 60 min
Yield: Serves 6
Cuisine: Djibouti
Ingredients: 300g All-purpose flour; 1/2 tsp Salt; 1 tsp Sugar; 4 tbsp Vegetable oil; 170ml Water

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Soft flatbread cooked in oiled layers — from Djibouti and Somalia.

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📖 The Story Behind This Dish

Sabaayad is a flatbread of Djibouti and Somalia descended from Indian paratha. Wheat dough is brushed with oil, rolled up, coiled, then rolled out and cooked, making a soft bread of many layers. It's eaten for breakfast with tea or with meat stews.

🌆 Where it's eaten: In a Djiboutian kitchen, layered flatbread cooks on a griddle and is clapped by hand to fluff it up.

🥕 Ingredients (serves 6)

All-purpose flour 300g
Salt 1/2 tsp
Sugar 1 tsp
Vegetable oil 4 tbsp
Water 170ml

👩‍🍳 Instructions

Knead the flour, salt, sugar, 1 tbsp oil, and lukewarm water and rest 30 minutes.
Divide the dough into 6, roll each thin, and brush with oil.
Roll up from one end into a rope, coil into a spiral, and rest 10 minutes.
Roll out thin into rounds again.
Cook in a hot frying pan, brushing with oil, on both sides, then clap with your hands to loosen the layers.

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