African Breakfast recipe from the Wikibooks Cookbook.
3 cups (375 g) all-purpose flour 1 teaspoon salt 2 tablespoons vegetable oil 1–1½ cups warm water Additional oil for layering and frying
Combine the flour and salt in a large bowl. Add the oil and mix thoroughly. Gradually add the warm water and knead until a soft, smooth dough forms. Continue kneading for 5–10 minutes. Cover the dough and allow it to rest for 30 minutes. Divide the dough into 8 equal portions and shape into balls. Roll each ball into a thin circle. Brush the surface lightly with oil. Fold the dough into a square and roll it out again. Heat a lightly oiled griddle or frying pan over medium heat. Cook each sabaayad until golden brown on both sides, turning once. Serve warm.