Somali Layered Fried Flatbread

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Sabayad is a beloved Somali fried flatbread known for its flaky, layered texture and golden crisp exterior. The dough is rolled thin, brushed with butter, folded into layers, and shallow-fried until bubbly and bronzed. It pairs beautifully with sweet tea, honey, or a savory stew.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 1 gSugar
• 6 gProtein
• 480 mgSodium
• 85 mgPotassium
• 18 mgCalcium
• 2.4 mgIron
• 0 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 3/4 cup (180 ml) warm water (about 105°F)
• 2 tablespoons vegetable oil

For layering and frying

• 3 tablespoons unsalted butter, melted
• 1/2 cup (120 ml) vegetable oil, for shallow frying
• Optional: 1 tablespoon toasted sesame seeds or nigella seeds

Directions

1. In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined.
2. Make a well in the center and pour in the warm water and 2 tablespoons of vegetable oil. Stir with a wooden spoon, then turn out onto a lightly floured surface and knead for 7 to 8 minutes until the dough is smooth, soft, and slightly tacky.
3. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel, and let rest for 45 minutes to 1 hour, or until puffy and relaxed.
4. Divide the rested dough into 4 equal balls. Working with one ball at a time, roll it out on a lightly floured surface into a very thin round about 10 inches across.
5. Brush the surface of the dough generously with melted butter, then sprinkle lightly with sesame or nigella seeds if using. Fold the round in half, brush again with butter, fold in half again to form a square, then gently roll back out to a 7-inch round, keeping the layers intact.
6. Heat 2 tablespoons of the frying oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Carefully lay one flatbread in the pan and cook for 1 to 2 minutes per side, pressing gently with a spatula, until puffed, blistered, and deep golden brown on both sides.
7. Transfer the fried flatbread to a paper towel–lined plate to drain briefly, then keep warm in a low oven while you repeat with the remaining dough, adding more oil to the skillet as needed.
8. Stack the sabayad on a plate, tearing or folding to show the flaky interior. Serve warm with sweet cardamom tea, drizzle of honey, or alongside a hearty meat stew.

Cook’s Notes

• Water temperature matters: too hot will kill the yeast; aim for warm bathwater feel around 100–110°F.
• For the flakiest layers, roll the dough as thin as you can manage without tearing before folding.
• Keep the heat at medium so the inside cooks through before the outside burns; lower it if the bread browns too fast.
• Sabayad is best eaten fresh and warm but can be reheated briefly in a dry skillet to restore crispness.
• Store leftovers in an airtight container for up to 2 days and refresh in a hot pan before serving.

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