Bread & Cookies > Middle Eastern Recipes > Muufo Baraawe >
Muufo Baraawe
Somali Flatbread
3-1/4 C white semolina or farina (maize) flour
1/2 C all-purpose flour
1 TBS sugar
1 tsp. onion powder
1 garlic clove, minced
1/2 tsp. active dry yeast
1-1/2 C lukewarm water
Salt to taste
In a large mixing bowl, combine all the ingredients (except water); mix well. Add the water in small increments. Knead to form a dough. Cover the bowl with a towel; place in a warm spot for at least six hours, or until dough had doubled in volume. Punch down dough and knead gently. Place back into bowl, cover and allow to rise again. When dough has risen a second time, pinch-off half a handful and drop onto greased baking sheet. Leave about one inch of space between dough on baking sheet. Cover tightly with aluminum foil. Heat oven to 375-degrees F; place baking sheet on lowest rack. Bake for fifteen minutes, or until base of the flatbread is golden in color.
Suggestion: Serve with Maraq Bilaash (Somali Cherry Tomato Sauce).
Similar recipes:
Canjeero (Djiboutian flatbread)
Khubz (Bahraini pita bread)
Kimaje (Saudi Arabian flatbread)
Managish (Jordanian herbed flatbread)
Taita (Eritrean Flatbread)
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
