A thick, unleavened corn flatbread baked in a clay oven or skillet, popular in southern Somalia. It’s served with stews, honey, or sugar.
Ingredients:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp fenugreek seeds (optional, for flavor)
- 1 ½ cups warm water
- 2 tbsp vegetable oil
Preparation (30 minutes):
- Make dough: In a bowl, mix cornmeal, flour, salt, and fenugreek. Gradually add warm water, kneading until a soft dough forms (5 minutes).
- Shape flatbreads: Divide dough into 4 balls. Flatten each into a ½-inch thick disc.
- Cook: Heat a skillet over medium heat with 1 tbsp oil. Cook each flatbread for 3-4 minutes per side until golden and slightly crisp.
- Serve: Serve warm with stew, honey or butter.