Sabaayad

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, salt, and sugar.

Make a well in the center and add the warm water and vegetable oil.

Mix until a dough forms. The dough should be soft but not sticky. If it is too dry, add a little more water, a tablespoon at a time.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough back in the bowl, cover it with a clean cloth, and let it rest for about 30 minutes.

Shape the Sabaayad

Divide the rested dough into 8 equal portions and shape each portion into a ball.

On a lightly floured surface, roll out each dough ball into a thin circle, about 1/8 inch thick.

Brush with Butter or Ghee

Brush the surface of each rolled-out dough circle with melted butter or ghee.

Fold the dough into thirds like a letter, then fold again into thirds to form a square.

Roll out the folded dough square again into a thin circle.

Cook the Sabaayad

Heat a skillet or griddle over medium heat and add a small amount of vegetable oil.

Place one rolled-out dough circle onto the skillet and cook for about 2-3 minutes on each side, or until golden brown spots appear.

Repeat with the remaining dough circles, adding more oil to the skillet as needed.

Serve

Serve the sabaayad warm with butter, honey, or as an accompaniment to soups, stews, or curries.