Muufo — Print Recipe — The Culinary Codex

A dense, hearty flatbread made from cornmeal and wheat flour, cooked on a griddle until golden and slightly charred. This filling bread is traditionally served with ghee and sesame oil.

Ingredients

200g fine cornmeal
200g all-purpose flour
1 tsp salt
1 tbsp sugar
250ml warm water
2 tbsp ghee, melted
1 tbsp sesame oil
Extra ghee for serving

Instructions

1 Combine cornmeal, flour, salt, and sugar in a large mixing bowl. Make a well in the center and pour in the warm water gradually.
2 Knead the dough for eight minutes until smooth and elastic. The dough should be firm but pliable, not sticky. Cover and rest for fifteen minutes.
3 Divide the dough into four equal portions. Roll each into a thick round disc about one centimeter thick and fifteen centimeters in diameter.
4 Heat a dry griddle or heavy pan over medium heat. Cook each bread for four minutes per side until golden brown with slight char marks appearing.
5 Brush the hot muufo immediately with melted ghee and a drizzle of sesame oil. Stack and wrap in a clean cloth to keep warm and soft.

Did You Know?

Muufo is one of the oldest breads in the Horn of Africa, and its dense texture was ideal for nomadic communities who needed long-lasting, filling food for their journeys.