A delightful twist on the traditional Somali flatbread, perfect for any meal.
Combine the flour, salt, and oil in a mixing bowl.
Mix the ingredients until they form a crumbly texture before adding water.
Gradually add warm water while kneading until the dough is smooth and elastic.
Knead the dough on a floured surface to prevent sticking.
Cover the dough and let it rest for 30 minutes.
Resting allows the gluten to relax, making the dough easier to roll out.
Divide the dough into 8 equal portions and roll each into a ball.
Use a bench scraper to divide the dough evenly.
Roll each ball into a thin circle on a floured surface.
Roll from the center outward for an even thickness.
Heat a griddle over medium heat and cook each flatbread, brushing with oil, until golden brown on both sides.
Flip the flatbreads carefully to avoid tearing.
Serve the flatbreads warm with your favorite accompaniments.
Keep the flatbreads warm in a clean towel until serving.
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