🇩🇯 Djiboutian Cuisine

Sabaayadh

Layered Flatbread

Prep Time 45 min
Servings 4
Difficulty Medium
Calories 310 kcal

A flaky, multi-layered flatbread brushed with ghee between each fold, cooked on a griddle until crispy and golden. Each layer pulls apart to reveal a tender, buttery interior.

Ingredients

Instructions

  1. 1 Combine flour, salt, and sugar in a bowl. Add warm water gradually, kneading for ten minutes until the dough is smooth and elastic. Rest covered for twenty minutes.
  2. 2 Divide into four balls. Roll each ball into a thin circle about thirty centimeters in diameter on a floured surface.
  3. 3 Brush the entire surface generously with melted ghee. Roll up tightly into a long rope, then coil the rope into a spiral disc. Flatten gently with your palm.
  4. 4 Roll the coiled disc out again into a circle about twenty centimeters wide. The layering creates the flaky structure.
  5. 5 Cook on a hot dry griddle for three minutes per side, brushing with more ghee as it cooks, until golden brown with crispy spots.

Did You Know?

The technique of layering and coiling the dough is similar to Indian paratha, evidence of the deep culinary connections between Djibouti and the Indian subcontinent.