African Breads: Difference between revisions
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Now a few tips, from my humble experience. Vegetable oil, ghee and crisco work well in this recipe – i have tried olive oil so if you do, let me know how that goes. I had once had this bright idea to try using butter and lets just say…we ate frisbees that night! So don’t try to use butter. | Now a few tips, from my humble experience. Vegetable oil, ghee and crisco work well in this recipe – i have tried olive oil so if you do, let me know how that goes. I had once had this bright idea to try using butter and lets just say…we ate frisbees that night! So don’t try to use butter. | ||
The water you use should be warm | The water you use should be warm | ||
=====Sabaayad===== | |||
[https://www.google.com/search?q=Sabaayad&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEAk by google] | |||
Sabaayad (also known as kimis, ceesh, or Somali chapati) is a traditional Somali, slightly sweet, and unleavened flatbread that is a staple in Somali, Djiboutian, Ethiopian, and Kenyan cuisine. It is characterized by a crispy, golden-brown exterior and a soft, flaky, and layered interior, similar to a paratha. | |||
