Sabaayad (Kimis) Recipe | Authentic Somali Flatbread

What is Sabaayad? and How to Make it?

Discover the authentic taste of Somali cuisine with Sabaayad (also known as Kimis), a traditional flatbread celebrated for its crispy, flaky layers and soft, tender interior. Perfect for pairing with sweet honey or savory stews, this bread brings a delicious touch of Somali cuisine to your table.

1. Ingredients

4 cups (960 mL) all‑purpose flour
1 tsp salt
3 Tbsp olive oil
2 Tbsp honey
1 ½ cups (360 mL) lukewarm water
2 Tbsp canola oil (divided; optional, for brushing)

Cook’s Notes:

Substitute bread flour for extra chewiness.
You may use coconut oil in place of olive or canola oil.
An electric mixer with dough hooks reduces kneading time to about 5 minutes.

Make the Dough

In a large bowl, whisk together flour and salt.
Stir in olive oil and honey until evenly distributed.
Gradually pour in lukewarm water, mixing by hand until a shaggy dough forms.
Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.

Rest and Portion

Lightly brush the dough with canola oil.
Cover with plastic wrap and rest at room temperature for 30 minutes (up to 2 hours).
Divide into 10 equal pieces; shape each into a ball.

Laminate and Shape

Roll one dough ball into a thin circle on a floured surface.
Brush lightly with oil.
Fold left and right edges to meet at the centre, then fold top and bottom edges to form a neat square.
Repeat for all pieces; keep covered under a clean kitchen towel.

Cook the Sabaayad

Preheat a heavy‑bottomed skillet over medium heat.
Roll out one square to approx. 18 cm (7 in) diameter.
Cook in the dry skillet until it puffs and develops light brown spots, 1–2 minutes.
Drizzle a little oil on top, flip, and cook for another 1–2 minutes until golden and crispy.
Transfer to a plate; cover with a towel to retain warmth and softness.
Repeat with remaining squares.

Serving Suggestions

Sweet: Drizzle with honey, cinnamon sugar or serve alongside fruit preserves.
Savoury: Pair with stews, curries or your favourite dip (e.g., hummus, baba ganoush).
Breakfast: Enjoy with scrambled eggs and spiced yoghurt.

Frequently Asked Questions

Q1: Can I freeze Sabaayad dough?
Yes. After resting, portion and wrap each square tightly in cling film; freeze up to 1 month. Thaw overnight in the fridge before cooking.

Q2: What is the difference between Sabaayad and chapati?
While both are unleavened flatbreads, Sabaayad (Kimis) uses a laminating technique for crispy, flaky layers, whereas chapati is rolled and cooked without folding.

Q3: How do I keep Sabaayad soft after cooking?
Stack cooked pieces and cover them with a clean, slightly damp kitchen towel to trap steam and prevent drying.