Sabaayad – Somali Layered Flatbread

1. 1

   In a large bowl, combine the flour and salt. Stir in the olive oil and honey. Gradually mix in the water until the dough comes together and has the texture of pizza dough. Knead by hand until very soft and smooth, about 10 minutes.

2. 2

   Lightly brush the top of the dough with canola oil. Cover with plastic wrap and let rest for at least 30 minutes and up to 2 hours.

3. 3

   Divide the dough into 10 equal portions. On a lightly floured work surface, roll one piece into a circle. Evenly brush the top with canola oil. Fold the sides in to meet in the center. Fold the top and bottom edges to meet in the center to form a square. Repeat with the remaining pieces.

4. 4

   Preheat a large skillet over medium heat.

5. 5

   On a lightly floured work surface, roll one square of dough back into a circle. Place it in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little oil on top and flip; cook until golden brown and crisp, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep the sabaayad warm and soft. Repeat with the remaining pieces.

• Calories 258.38 kcal Moderate
• Protein 5.03 g Moderate
• Carbs 43.52 g Moderate
• Total Fat 6.53 g Moderate
• Saturated Fat 0.74 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 10.12 mg Low Source
• Fiber 1.69 g Low Source
• Sugar 4.72 g Moderate
• Added Sugar 1.49 g Low Source
• Calcium 0.71 mg Low Source
• Iron 2.51 mg Moderate
• Potassium 2.62 mg Low Source
• Vitamin A 0.52 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten