Sabaayad (Somali Flatbread) You Have To Try

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Sabaayad (Somali Flatbread)

"Sabaayad is a Somali flatbread made from flour. It is golden brown, crispy and flaky at the out of doors and tender on the inside. You can consume it with almost whatever: honey, cinnamon sugar and a cup of tea, stew, sauce or by itself. My husband and I like to devour it with honey whilst it is nevertheless warm. My kids like to cut them into small pieces, put them in a bowl, upload little little bit of sugar and shah (Somali tea), and consume them like that."

Ingredients :

4 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
honey (optionally available)
1 1/2 cups lukewarm water
2 tablespoons canola oil, divided, or greater as wished (non-obligatory)

Instructions :

Prep : 35M	Cook : 10M	Ready in : 1H7M

Combine flour and salt in a huge bowl. Stir in olive oil and honey. Mix in water gradually till dough comes together and is the consistency of pizza dough. Knead through hand till gentle and very easy, approximately 10 mins.
Brush pinnacle of dough with a bit bit of canola oil. Cover with plastic wrap and set aside to relaxation, at least 30 minutes and up to 2 hours.
Divide dough into 10 equal pieces. Roll out 1 piece right into a circle on a lightly floured paintings surface. Brush the pinnacle of the dough frivolously with canola oil. Fold facets in to satisfy inside the center. Fold pinnacle and bottom edges to meet inside the middle to make a square shape. Repeat with ultimate pieces.
Preheat a massive skillet over medium heat.
Roll 1 rectangular of dough into a circle once more on a lightly floured paintings floor. Place within the skillet and cook dinner till slightly puffed, 1 to two minutes. Drizzle a touch bit of oil on top and flip; hold cooking till golden brown and crispy, 1 to two mins extra. Transfer to a plate and cowl with a smooth kitchen towel to keep sabaayad heat and gentle. Repeat with last pieces.

Notes :

You can use bread flour in preference to the all-reason flour if desired.
You can alternative coconut oil for olive or canola oil or miss the oil totally if preferred.
Use an electric powered mixer to combine and knead the dough until soft and smooth, about five minutes, if desired.
Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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