Sabaayad - Flatbread


This month for Mena Cooking Club I am making a Sabaayad flatbread Djibouti ( we revisiting) which is commonly made in Djibouti and well as Somialia.

This is versatile bread that can be eaten for breakfast, lunch, dinner, with just anything. like fried egg, stew or even wraps . After making this bread, I reaslised this is similar to the paratha that we make in India and also similar to the Heavy Paratha that I have already posted. In this paratha I have used butter so this is more crispy and flaky. Whereas the sabaayad is flaky and soft. 


Since I, have used half and half of all purpose flour and whole wheat flour, this makes the Sabaayad healty, flaky and soft ... not chewy / rubbery .

Ingredients
2 Cups All Purpose Flour
2 Cups Wholemeal Wheat Flour
2 Tablespoon Oil
½ Teaspoon Salt
1.1/3 to 1.1/2 Cups Water to knead the dough
Desi Ghee as required
Flour for dusting the work surface as required

Method


Mix all the flours together with the salt. Add the oil and mix in thoroughly. Add in the water slowly as you knead the dough. The dough should soft and smooth. Cover the dough and let it rest for about an hour.

How to shape the square sabaayad. See step by step pic.


Cut the dough into eight equal portions.( or size is your own choice) and roll them into balls. Keep covered with a moist cloth. 


Dust one ball with dry flour and roll it out to a round thick circle.


Brush the circle with ghee


Fold one side till the center , apply ghee lightly on fold 


Then the other side to over lap the first fold, apply ghee lightly on this fold too


then fold the side too till the center


The fold the other side to overlap the first one and now this become a square. 


In the meantime place a griddle or tava on low flame to heat. 


Roll out this into a big square. It should be rolled from center outwards so that the edges are thinner than the center. Keep dusting the work surface with flour on both sides a couple of time during this process. Parathas should be a little thick (see pic).


Place the paratha on the hot griddle/tava .


Flip it over, after a minute or two and cook this side till brown dots appear and then again flip and cook this side the same way.


Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little ghee on both surfaces. 


Wrap the flaky sabaayad in a cloth to keep it warm and soft. Serve while hot. 


 I got 8 flat breads , we had it for breakfast and the remaining for dinner with sabji. This goes well with any curry or sabji .


Labels : Sabaayad, Flatbread, Djibouti, Mena Cooking Club, Rotis
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

4 comments:

  1. Yay I am not the only one who went for the Sabaayad! Yours look great and softer. I used oil and they were very crisp but I think my heat was a bit to high.

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  2. Looks great sneha! A healthy Sabaayad - :-P The step wise pictures are great too.

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  3. This reminds so much of what we call in Egypt, feteer meshaltet. This is so close really and looks so delicious.

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  4. The sabaayad looks so tempting... must make this once for breakfast over a weekend...

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