Sabaayad
A layered Somali flatbread, also called kimis, eaten across the wider Horn of Africa, its technique credibly traced to Indian Ocean trade-route transmission of paratha-making and reinforced later by South Asian labor migration to the region under British colonial rule. The defining technique is true lamination — rolling the dough thin, brushing with ghee, then folding or coiling it to build layers before the final flatten and griddle-cook — which is what produces its flaky-outside, tender-inside texture. Skipping the fold-and-layer step just makes a chapati, not real sabaayad.
Vegan-optionalVegetarian
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups flour
- 2 tbsp sugar
- 1 tsp salt
- Water
- Ghee or vegetable oil, for laminating and cooking
Steps
- Make a soft dough from the flour, sugar, salt, and water. Rest 20-30 minutes.
- Divide into balls, roll each thin, and brush generously with ghee or oil.
- Fold or coil the dough to build layers, then flatten again into a round.
- Cook on a hot dry or lightly oiled griddle, flipping and pressing gently until golden with visible flaky layers.