Rooti iyo Xalwo is a beloved Somali combination of soft, flaky flatbread (rooti) served with xalwo, a sweet, gelatinous halva made from sugar, cornstarch, and spices. It’s a popular treat during celebrations like Eid or weddings, balancing the savory bread with the sugary halva.
Ingredients: For rooti (flatbread)
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2 cups all-purpose flour
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1 tsp salt
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1 tsp sugar
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1 tbsp vegetable oil
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3/4 cup warm water (adjust as needed)
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Extra oil for cooking
For xalwo (halva):
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1 cup sugar
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1 cup water
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1/2 cup cornstarch
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1/4 cup ghee or vegetable oil
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1 tsp cardamom powder
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1/2 tsp saffron threads (optional, soaked in 1 tbsp warm water)
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Optional: 1/4 cup chopped peanuts or almonds
Preparation: Rooti:
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Make Dough: In a bowl, mix flour, salt, and sugar. Add oil and gradually pour in warm water, kneading until a soft, smooth dough forms (about 5 minutes). Cover and rest for 20 minutes.
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Shape and Cook: Divide dough into 4 balls. Roll each into a thin circle (about 8 inches). Heat a skillet over medium heat, brush with oil, and cook each flatbread for 1–2 minutes per side until golden and slightly crispy. Set aside.
Xalwo:
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Prepare Syrup: In a saucepan, combine sugar and water. Heat over medium, stirring until sugar dissolves. Simmer for 5 minutes to form a light syrup.
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Make Slurry: In a bowl, mix cornstarch with 1/2 cup cold water until smooth. Slowly add to the syrup, stirring constantly to avoid lumps.
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Cook Halva: Reduce heat to low. Add ghee, cardamom, and saffron (if using). Stir continuously for 10–15 minutes until the mixture thickens and pulls away from the pan. Stir in nuts if using.
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Set Halva: Pour into a greased dish and let cool for 1 hour until set. Cut into squares or scoop with a spoon.
Serve: Serve warm rooti alongside pieces or scoops of xalwo. The bread can be torn and dipped into the halva.