Sabaayad

The Somali flaky layered flatbread - rolled, oiled, folded, flattened and pan-fried until it separates into buttery leaves. Very close to a paratha, and that resemblance is the history rather than a coincidence. Somalis also call it ‘Somali chapati’, which is a name that carries its own trade route inside it.

Ingredients

• 3 cups (about 375 g) all-purpose flour
• 1 cup (about 120 g) whole wheat flour, SIFTED
• 2 tbsp canola oil
• 1 tsp baking powder
• 2 tbsp sugar
• 1 tsp salt
• 2 cups HOT milk - hot, not warm. This is the distinguishing move.
• About 1 1/4 cups oil for cooking

Directions

Key ingredients

Baking Soda & Baking Powder

1. Sift the whole wheat flour. Combine all the dry ingredients, then add the oil and the hot milk.
2. Knead 5 minutes by mixer, or 15 minutes by hand.
3. Smear 1 tbsp of oil over the dough, put it in a plastic bag, and rest 30-45 minutes.
4. Divide into 8. Roll each into a rectangle, spread 1 tbsp oil over the surface, then fold to create layers - fold in thirds like a letter, then in thirds again; or roll into a rope and coil it. Rest briefly, then roll out again to about 18 cm.
5. Preheated skillet on medium. Lay it on; about 1 minute until bubbles form; flip and add 1 tbsp oil underneath.
6. Reduce the heat to low. Press the edges down with a spatula or a folded towel. Flip again with more oil, then flip 4-5 more times without adding any oil.
7. Total cooking time: 4-5 minutes.
8. Store in a COVERED container - the trapped steam keeps them warm and tender. Leave them uncovered and they stiffen.

Notes

The history - the trade route, and then a colonial layer

Sabaayad’s flakiness reflects paratha-like techniques introduced via Indian, Arab and Swahili traders along the Somali coast, adapted to East African staples. That’s a thousand-year, two-way commercial relationship - not a one-way import.

There’s a more recent layer on top: during the colonial era, Indian labourers brought to East Africa introduced roti and chapati more widely. The alternate Somali name - ‘Somali chapati’ - records that history in the name itself.

Two kinds of arrival

Worth drawing carefully rather than blurring into a generic ‘influences’ mush: sambuus and sabaayad came by trade. Baasto (pasta) came by Italian colonialism. Those are different things and the Somali kitchen records both. Three of the four best-known Somali breakfast dishes are foreign in origin, and all of them are now unambiguously Somali.

Serving

With tea, honey, ghee, or suqaar. See Canjeero for the actual staple.