Sabayat or Chapati

Chapati or sabayat is a round, unleavened flat bread common in most East African countries and West Asia particulary India. The bread is slightly made different in each country but basically look the same. In Somalia it is called sabayat and can be eaten as main dish or as a snack. For breakfast, I usually make the dough overnight and keep in the fridge, in the morning I let it come to room temperature before I roll the chapati out.

What you need:

• 1 cup whole wheat flour


• 1 cup all purpose flour


• 1 ts. salt


• 1 ts sugar


• 2 tbs Ghee or oil


• 1/2 Cup warm water or as needed

Directions:

• Mix flour, salt and sugar in a bowl


• Slowly add warm water and mix to make a thick dough


• Knead the dough in the bowl adding warm Ghee or oil


• take it out of the bowl and continue kneading it on a floured surface for 10 minutes


• Return the dough to the bowl, cover with a clean cloth, and let it rest for 30 minutes.


• divide the dough into equal round balls, roll each ball out on a floured surface. Brush with oil or Ghee and fold from four conners, roll it out again about 6-7 inch


• Pre-heat a skillet and lightly grease with oil


• place the flattened bread on the pan and let it form small bubles, turn it to the other side and let it rise-add the Ghee or oil and lightly move it from side to side, fry it until golden brown on both sides.


• serve it hot- with or without sauce.