Sabaayad

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Sabaayad

Sabaayad on the left
Alternative names	Kimis
Type	Flatbread
Course	Breakfast or dinner
Place of origin	Greater Somalia
Region or state	Horn of Africa
Main ingredients	Flour, water and salt

Sabayad, (Somali: Sabaayad) also known as Kimis or Ceesh, is a chewy, slightly flaky type of square Somali flatbread eaten in Somalia, Kenya, Ethiopia and Djibouti.

History

A very commonly served bread in Somali cuisine, Sabayad is usually eaten during breakfast or dinner. It is made from a dough of plain flour, water and salt. It is generally rolled into rough squares and briefly fried in a pan.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1½ cups tepid water
• 2 tablespoons canola oil, divided (plus extra as needed for cooking)

Procedure

1. In a large mixing bowl, combine the flour and salt.
2. Add the olive oil and honey. Gradually pour in the tepid water while mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
4. Lightly brush the dough with a small amount of canola oil, cover, and allow it to rest for at least 30 minutes.
5. Divide the dough into 10 equal portions and shape each portion into a ball.
6. Roll each ball into a thin circle on a lightly floured surface.
7. Brush the surface with a little canola oil.
8. Fold the left and right sides toward the center, then fold the top and bottom toward the center to form a square.
9. Repeat with the remaining dough portions.
10. Roll each square out again into a thin round flatbread.
11. Heat a large skillet or griddle over medium heat.
12. Place one flatbread onto the hot skillet and cook until slightly puffed, about 1–2 minutes.
13. Drizzle a small amount of oil on top, flip, and cook the other side until golden brown and lightly crisp.
14. Transfer to a plate and cover with a clean kitchen towel to keep warm.
15. Repeat with the remaining flatbreads.

Serving

• Serve warm with honey, butter, or jam.
• Accompany with tea for breakfast.
• Pair with soups, stews, or meat dishes.

See also

• Paratha
• Msemen

References

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