Thursday, March 8, 2012

Cooking with UmmHashim Series 2: Sabayat (Somali Chapati)

Chapati or Sabayat is a round, layered flat bread common in most East African countries and West Asia particularly India. The bread is slightly made different in each country but basically look the same. In Somalia it is called sabayat and can be eaten as main dish or as a snack. For lunch, I usually make the dough in the morning and keep in room temperature area, before I roll the chapati out.
2 cup all purpose flour
1 ts. salt
1 ts sugar
2 tbs oil
1/2 Cup warm water or as needed

Note: If it is a little sticky, you many add a little more flour to make the dough a bit smooth.

1. Mix flour, salt and sugar in a bowl 
2. Slowly add warm water and mix to make a thick dough
3. Knead the dough in the bowl and add the oil
4. Take it out of the bowl and continue kneading it on a floured surface for 10 minutes
5. Return the dough to the bowl, cover with a clean cloth, and let it rest for 30 minutes.
6. Divide the dough into equal round balls, roll each ball out on a floured surface. Put a ts of oil in the middle of the dough. Then fold it in


7. Then you fold the other side the same. You are to get a square shape. Then you will let it sit at room temperature for about 10 mins. Then proceed to the next step. 

8.  Pre-heat a skillet and lightly grease with oil 

9. Roll out the square shape dough with a little flour on the surface.  
10. Place the flattened bread on the pan and let it form small bubles, turn it to the other side and let it rise, add the oil and lightly move it around, fry it until golden brown on both sides.

This is great with Sukaar. I hope you enjoy.

Bon appetit!

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