Every region has its own version of flatbread, each with its unique twist. In East Africa, it’s known as chapati, while in India, it’s called roti. In Somalia, you’ll find it as sabaayad or kimis. Although these flatbreads share a common concept, the preparation methods vary significantly, leading to distinct flavors and textures.

Take Kenyan chapati and Somali sabaayad, for example. Despite using similar ingredients and proportions, sabaayad is noticeably flakier and softer compared to chapati, which tends to be softer and chewier. Personally, I prefer the texture of sabaayad.

The key difference lies in the preparation: sabaayad dough includes hot oil added to flour and is rested for a longer period than chapati dough. This process results in the unique flakiness and softness that sets sabaayad apart from its counterparts.

Table of Contents

Ingredients

2 Cups All Purpose Flour
1 Cup Warm Water
1 Cup Vegetable Oil
1/2 Tsp Salt

Make sure you get high-quality all-purpose flour; the fresher, the better. If you buy in bulk, store it in an airtight container. Each brand is suited for different uses, so research to find the best all-purpose flour for your needs in your region.

It’s recommended to use a heavy cast iron pan as it retains heat well and cooks more evenly. A stainless steel pan is also fine, but ensure it’s hot before adding oil to create a barrier and prevent sticking. While non-stick pans can work, they are not recommended because they don’t retain high heat, which can result in uneven cooking, with your sabaayad being done on the outside but undercooked inside.

Procedure

Step 1: Preparing the Flour

While optional, it’s recommended to sieve your flour. This step removes any clumps that might affect the homogeneity of your dough. Once sieved, you’re ready to move on.

Step 2: Adding Boiling Oil

To achieve flakier dough, add boiling vegetable oil during the mixing process. Heat 2 tablespoons of vegetable oil until boiling, then make a well in your flour and pour it in. Let it sizzle until it stops, then carefully mix it with the flour until you get small clumps.

Step 3: Creating the Dough

Boil 1 cup of water and dissolve salt in it. Gradually add the salty water to the flour mixture, working it into a dough. Add the water in quarters, not all at once, until the dough is smooth.

Step 4: Resting the Dough

Once the dough is smooth, grease your bowl with a light coating of oil. Place the dough ball in the bowl, lightly brush it with vegetable oil, cover it with cling film, and let it rest in a warm place or at room temperature for at least 30 minutes.

Step 5: Shaping the Dough

After resting, divide your dough into four portions. Roll each portion into a disk. Brush the upper surface with oil, then fold the dough from the bottom to the top to form a rope-like shape.

Roll the rope into a spiral and tuck the end into the center. Lightly brush the rolls with oil and let them rest for another 15 minutes.

Step 6: Cooking the Sabaayad

Heat your pan until it’s nice and hot, then add a layer of oil and spread it around. While the pan is heating, roll out your dough spirals into thin circles, about 2mm thick. Lower the heat and place the flat rolled dough in the pan. It may puff up but will flatten after a while. Cook for about 30 seconds on low heat before flipping.

Step 7: Final Touches

After flipping, brush the top side with oil. Cook until lightly charred, then flip again to cook the oiled side. Repeat the process of flipping and oiling until both sides are cooked and lightly charred. Rest the cooked sabaayad.

Repeat these steps for the remaining rolls of dough. Remember, maintaining low heat is key to ensuring your sabaayad doesn’t burn.

Somali Sabaayad (Kimis)

Sabaayad is a traditional Somali flatbread. It’s an unleavened bread that is typically crispy and flaky on the outside and soft on the inside.

It’s made from simple ingredients like flour, water, and oil, and is often served alongside stews, and soups.

Sabaayad is known for its versatility and is a staple in Somali cuisine, often enjoyed with dishes like maraq (stew) or suqaar (spiced meat).

5 from 2 votes

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Prep Time 20

Cook Time 10

Resting Time 50

Course Main Course

Cuisine SOMALI

Servings 2 people

Calories 200 kcal

Equipment

1 Cast Iron Heavy Pan Or Stainless Pan

Ingredients

2 cups all-purpose flour 240 grams
2 tablespoons vegetable oil plus extra for brushing and cooking
1 cup water 240 ml
1 teaspoon salt 5 grams

Instructions

Sieve the flour to remove any clumps.
Heat 2 tablespoons of vegetable oil until boiling.
Make a well in the flour, pour in the boiling oil, and mix until small clumps form.
Boil 1 cup of water, dissolve salt in it, and gradually add to the flour mixture to form a smooth dough.
Grease a bowl with oil, place the dough ball in it, brush lightly with oil, cover with cling film, and let it rest for 30 minutes.
Divide the dough into 4 portions and roll each into a disk.
Brush the upper surface of each disk with oil, fold into a rope, roll into a spiral, brush with oil, and rest for 15 minutes.
Heat a pan until hot, add a layer of oil, and heat without burning.
Roll out the dough spirals into 2mm thin circles.
Cook on low heat for 30 seconds, then flip and brush with oil.
Cook until lightly charred, flipping and oiling as needed, then rest.
Repeat for the remaining dough portions.

Notes

Dust with Flour: Dust the dough with flour to prevent sticking while rolling.
Roll Evenly: Ensure the dough is rolled evenly for consistent cooking.
Don’t Cut Resting Time: Allow the dough to rest for the full recommended time for optimal texture.
Shape Doesn’t Have to Be Perfect: Don’t worry about achieving a perfect round shape; it takes practice.
Storage: Sabaayad can be stored on the counter for up to a day or two if wrapped in plastic wrap.

Keyword Kimis, Sabayaad

Serving Suggestions

Here are some serving suggestions for your Somali sabaayad:

With a Hearty Stew: Serve sabaayad with a rich and flavorful Somali stew such as maraq or suqaar. The bread is perfect for soaking up the savory broth.
With Shaah (Spiced Tea): Enjoy sabaayad with authentic Somali spiced tea, shaah. This tea is made with black tea, cardamom, cloves, cinnamon, and a hint of sugar, making it a perfect complement to the bread.

Nutritional Information

Nutritional Information per Serving (1 Sabaayad):

Calories: 250-300 kcal
Carbohydrates: 40-45 grams
Protein: 5-7 grams
Fat: 8-10 grams
- Saturated Fat: 1-2 grams
Fiber: 2-3 grams
Sugars: 0-1 gram
Sodium: 150-200 mg

Related to Sabayaad

Recipe- How to Make Chapatis (for Beginners): Step by Step

Check More Somali Recipes

Suqaar and Malawax (Suqaar Iyo Malawax)

Authentic Somali Sabaayad (Kimis) Flatbread Recipe

Ingredients