Muufo (Somali Flatbread)

Somalia

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 3 cups all-purpose flour
• 1 cup cornmeal
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (more if needed)
• 2 tablespoons vegetable oil

Preparation

Activate the Yeast:

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.

Mix the Dough:

In a large mixing bowl, combine the all-purpose flour, cornmeal, and salt.
Make a well in the center and add the yeast mixture and vegetable oil.
Mix until a dough forms, adding more water if necessary. The dough should be soft but not sticky.

Knead the Dough:

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the Bread:

Preheat your oven to 375°F (190°C).
Punch down the risen dough and turn it out onto a floured surface.
Divide the dough into equal portions (about 6-8 pieces).
Shape each portion into a round flatbread, about 1/2 inch thick.

Bake the Muufo:

Place the shaped flatbreads on a baking sheet lined with parchment paper or lightly greased.
Bake in the preheated oven for about 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Serve:

Remove the muufo from the oven and let it cool slightly on a wire rack.
Serve warm or at room temperature with butter, honey, or as an accompaniment to soups and stews.
Enjoy your meal!

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