Sabaayad — Print Recipe — The Culinary Codex

A flaky, layered flatbread made by folding and rolling dough with oil, creating delicate crispy layers similar to paratha.

Ingredients

1 Mix flour, salt, and sugar in a bowl, add oil and warm water, and knead for ten minutes until smooth and elastic.
2 Divide dough into six balls, cover with a damp cloth, and rest for fifteen minutes.
3 Roll each ball into a thin circle, brush generously with oil, then fold in half and in half again.
4 Roll out the folded dough again into a circle, this creates the flaky layers.
5 Heat a flat griddle over medium heat, cook each bread for three minutes per side, brushing with oil.
6 Press gently with a spatula while cooking to ensure even browning, serve hot and flaky.

Did You Know?

Skilled Somali cooks can create sabaayad with over twenty paper-thin layers by repeating the fold-and-roll technique multiple times.