Spicy Cold Noodle Salad with Charred and Raw Veg

There isn’t much of a backstory to this one, aside from I saw a photo on Instagram (maybe through food52?) of a ramen noodle salad, cold, liberally doused in chili oil, and I immediately ran to my pantry to recreate it. I had a small bottle of chipotle oil in there, given to me by a friend not that long ago, or so I thought, until I unscrewed the top, the smell of rancid oil hit me, and I realized it had been sitting in there for at least five years… maybe longer…

It happens. Then I remembered the bottle of yuzu hot sauce* I’d bought from Trader Joe’s with no clear idea in mind of what to do with it, and suddenly, delightfully, that little bottle had a decided purpose.

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Breads of the World: Lavash

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I’ve made lots of clichéd re-enterings to this space after long absences, invoking mic taps and current event references and musings about audience and method, inspired by TV shows and restaurant meals and creations by friends. I wouldn’t have expected either reentry or inspiration to emerge by way of my dad, but here we are. Dad and I share several hobbies, chief among them photography and gardening. He is all in when our weekly phone conversation traipses through filters and framing, succulents and milkweed. But once Mom and I start talking about what we cooked that week, he usually drifts off.

Blog 2021 June July August-0685Until this past year, when Dad got into artisan pizza. They’ve been making pizza at home for a few years now, but recently Dad found himself sharing my obsession with the perfect, chewy, bubbly, hole-studded crust. Now suddenly we’re swapping flour blends and stretching methods and techniques for transferring the dough from board to peel. Just before the recent 4th of July weekend, he moved on to other flatbreads, quizzing me about and experimenting with naan.

This is just to say (if you’ll forgive the William Carlos Williams phrasing) that my decision to go with lavash as what I hope will be a strong return to the Breads of the World project stems entirely from Dad’s expanding interest in flatbreads.*

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Breads of the World: Paska

For our first entrée into European breads, we’re again following a holiday track. Paska is a traditional Ukrainian Easter bread (there’s a Russian version as well, called kulich), tall and stately, enriched with milk, butter, sugar, and a boatload of eggs, and ornately decorated in celebration of both the holiday and the season. Sometimes it includes citrus zest, sometimes a splash of liquor, and sometimes even raisins. Typically the decoration, which can use up to a third of the total dough, includes braids, twists, intricate crosses and sun symbols, and sometimes flowers or birds or other indications of springtime.

My favorite detail about this bread is that it was frequently baked on Good Friday, then taken to church on Holy Saturday to be blessed by the priest before it was eaten on Easter. I’ve seen some speculation this may have been due to its pre-Christian origins – a bread that is originally made to celebrate the coming of spring, covered in dough-shaped symbols of fertility, might need a little shepherding back into the Christian fold (all puns intended). Korena in the Kitchen, my main recipe source, includes some other fascinating traditions surrounding this bread in her post about it.

Since part of spring celebrations – Christian and otherwise – involve acknowledging return to life and freedom from fasts brought on by the scarcity of winter or the restrictions of Lent, this bread is about abundance. Not only is it a sweet dough that requires plenty of rising time; it traditionally makes a huge quantity. The “Ur” recipe that seems to be floating around out in the internet world – at least what many of the sites I looked at seem to use or match up with – involves a staggering 12 cups of flour, 3 whole eggs and 8 egg yolks, an entire stick of butter and equal amount of vegetable oil, oh, and ANOTHER egg (at least!) to glaze the top. Marie Porter, in her bread-fueled reminiscence of childhood Easters, basically fills every loaf pan in her kitchen trying to contain it all.

I elected to halve the recipe. This is of course not simple when dealing with odd numbers of eggs, so I polled the cooks in my family and R., of course, had the answer: “Just beat up the whole eggs, measure out half, and have a scramble for lunch with the other half.” Works for me. I’ve included measurements below.

To achieve the traditional look, a paska should have tall, straight sides, with all the decoration crowded in on the top. If you have a tall-sided cake pan, use that. If not, as you can see in my photos, you can construct a collar out of parchment paper – be sure it’s long enough to wrap all the way around the inside of your baking pan plus a bit (I didn’t, which is why my loaf is a little wonky in shape), then fold it in half for a double layer. Remembering a similar move with souffles in an old Great British Baking Show episode, I tried fastening the edges of my parchment together with a paperclip. This was semi-successful, though it would have worked better if I’d followed my own advice here and used just one long sheet of parchment, not two. The dough is persistent, and it pushed its way through, creating gaps where my parchment connected.

Most recipes recommend waiting until this loaf is completely cool before tearing into it, ahem, slicing out wedges. We couldn’t wait that long, and ate embarrassingly big pieces as an afternoon snack while it was still warm. And you know what? Even though that’s not traditional, I wouldn’t have had it any other way. Somewhere between cake and bread, lightly sweet and somehow not overly eggy, this probably won’t replace challah as my typical Easter bake, but it will certainly make a more-than-occasional-appearance.

Paska
Mainly adapted from Olga Drozd on Ukrainian Classic Kitchen and Korena in the Kitchen
Makes 1 large round 9-inch loaf
5-6 hours, including rising/resting time
2 teaspoons active dry yeast
1½ teaspoons sugar
1½ teaspoons flour
2 tablespoons warm water
6 cups flour (you may use less) – I combined all-purpose and bread flour: about 3 cups of each
1 cup warm milk
1½ whole eggs (¼ cup or 2 fluid ounces) (I agree this is annoying, but you can eat the other egg-and-a-half for lunch, right?)
4 egg yolks
1/3 cup granulated sugar
½ teaspoon salt
½ teaspoon vanilla
Zest of ½ a lemon (optional)
Zest of ½ an orange (optional)
2 tablespoons brandy (optional)
4 tablespoons (¼ cup) butter, melted + more to grease the pan, if you want to use butter
¼ cup vegetable oil
1 egg, separated, for decorations and glazing

 

  • In a large bowl, combine the yeast, 1½ teaspoons sugar, 1½ teaspoons flour, and 2 tablespoons warm water. Set aside for 10-15 minutes to activate the yeast.
  • Once the yeast is bubbly and smells like bread, add 2 cups of all-purpose flour and all of the milk; stir together with a rubber spatula or wooden spoon or knead by hand until well integrated, then cover and let rise 30 minutes.
  • Near the end of the 30 minute rise, combine the 1½ whole eggs, 4 egg yolks, and sugar in the bowl of a stand mixer and whisk with the paddle attachment until the mixture becomes pale and thick – this will take about 5 minutes.
  • Add the risen yeast and flour mixture to the whisked eggs. Add the salt, vanilla, zests and brandy, if using, melted butter, and oil. Switch to the dough hook and begin to combine at the lowest speed.
  • After a minute or two at the lowest speed, increase to medium low and continue to knead, adding flour as needed to create a smooth, elastic dough. I used both all-purpose and bread flour in my dough, but you could likely use all one or the other with similar results. Kneading in the stand mixer at medium low will take 7-8 minutes.
  • After you bring the ingredients together you could also tip out onto a well-floured board and knead by hand, adding flour as needed. By hand this will take 10-15 minutes.
  • Once you have a smooth, elastic, plastic-y dough (mine passed the windowpane test), let it rise, covered, in a large bowl for 1-2 hours until it has doubled.
  • While the dough is rising, prepare the baking pan: butter or grease a 9-inch round baking pan – it’s best if this has high sides but low sides work too. Cut a piece of parchment paper long enough to make a full circle around the inside of the pan. Fold it in half so you have a double layer, then wrap it around the inside of the pan to make a kind of collar – this will ensure the loaf rises straight up instead of bulging out as it bakes. You can use a paperclip at the top to hold the edges of the collar together.
  • Punch down the risen dough and remove 1/3 of it – this is for decorations. Set this 1/3 aside in a medium oiled bowl. Carefully place the other 2/3 of the dough into the prepared baking pan, being careful not to push the collar out of place. Cover both portions of dough and let rise 30 minutes.
  • After the dough has rested and risen for 30 minutes, use the 1/3 portion to make decorations. A twist or braid around the outside of the loaf is traditional, as are braided or twisted crosses, suns, flowers, and other Christian or spring-like shapes.
  • Separate the final egg, whisking the white until slightly frothy. Paint the top of the main loaf with the egg white, then place on your decorations. You can use toothpicks to keep them in place, but as they bake the egg white will serve as “glue.”
  • With all decorations adhered, cover and rise a final 30 minutes. During this rise, preheat the oven to 350F.
  • Just before baking, remove the cover from the loaf. Beat the separated egg yolk with a little bit of water, then paint this over the top of the loaf, decorations and all, for a glaze.
  • Bake in the 350F oven for 10 minutes, then turn the heat down to 325F and bake an additional 45-50 minutes, until the temperature inside is at least 190F.
  • Cool in the pan at least 30 minutes to ensure structural soundness, then remove from pan and parchment collar, carefully extract toothpicks, and cool on a wire rack. Most instructions say cool completely. We were only able to bring ourselves to wait an hour before slicing out fat wedges and having a taste while it was still warm.

Breads of the World: pão de queijo

For my first foray into breads of the Americas, I went south, to Brazil, for an addictive little puff called pão de queijo – literally “bread of cheese” or “cheese bread.” There’s some debate over whether this strictly counts as bread – the base is tapioca flour and the “dough,” such as it is, is formed in a method similar to pâte à choux pastry batter, the base for eclairs, cream puffs, gougeres, and the like. But based on both name and desire, I’m saying it counts.

Based on minimal research (the weekend of Week 4 in my world means a lot of paper grading and not a lot of time for culinary history), I’ve learned that pão de queijo was a product of colonization and the ingenuity of indigenous groups and later enslaved Africans.

When Portuguese colonizers arrived in the 1500s, they found many areas ill-suited to wheat production, so they – and the people they enslaved – learned from indigenous groups how to process manioc, or yuca. When this root is processed, it leaves behind an edible white powder. This was considered an undesirable byproduct by slaveholders, but slaves used it to make balls of starch that they baked and ate to supplement their diets.

In the 18th century, the states of Minas Gerais and Goias in southeastern Brazil became big cattle- and therefore also dairy-producing states, and cheese, along with eggs and milk, were added to the starchy mix to create these delicate crisp-on-the-outside-gooey-on-the-inside puffs. Olivia’s Cuisine suggests these little puffs may have been served to slaveholders as part of afternoon coffee service.

In the U.S., the traditional manioc is most frequently replaced with tapioca flour, and the traditional cheese from the Minas region – a mild, slightly salty soft cheese – with parmesan and mozzarella or queso fresco. Though it is not quite the same product, tapioca flour (also marketed as tapioca starch) has the same origin: the starchy yuca, or manioc, or cassava root, can be processed into a powder that, with the barest touch of liquid, becomes an incredibly sticky, glutinous mass that takes expertise and patience to work with. I noted to a friend while I was mixing up this dough that the combination of water, milk, oil, and tapioca flour already looked and felt like melted mozzarella cheese, and I hadn’t added any cheese to it yet.

My two base recipes for these, from Olivia’s Cuisine and Brazilian Kitchen Abroad, show much greater dexterity in working with the gluey batter/dough that forms these little puffs. I was unable to roll gorgeous little spheres like Aline shows in her recipe (although to be fair, my quantities were slightly different), and since I only had a single one pound bag of tapioca flour, I couldn’t add more. By my second sheet tray full of dough blobs, I was able to manipulate the mix a little better with very wet hands, but the next time I attempt these little treats I’m going to try for a slightly dryer dough.

Despite the difficulties in shaping, we could see easily why these are so well loved. They baked up into delicate, puffy rounds with golden cheese freckles. They are mildly cheesy in flavor but, when still hot, offer the same tempting cheese-pull as a good grilled cheese sandwich. After the first one (or two), I thought maybe I wanted them to have some herbs as well for additional flavor, but when I suddenly realized I’d eaten at least six little puffs, I decided maybe that wasn’t necessary, since I was clearly addicted without any additions.

The recipes I worked from claim to make about 30 little puffs, enough to bake up half for indulgent snacking and freeze the other half for a week or two down the road. I made slightly smaller “rounds” than they did, so I’m guessing I ended up with around 3 dozen, but the truth is I snatched the first one hot off the sheet tray, and then the next, and then N. had one… and an hour later I realized I’d never counted.

Holly the cheese hound sticking a curious ear out from under the table

 

* I suppose I really should have gone with Irish soda bread this week, though as I noted previously, I’m typically not very good at timing my seasonal dishes – I blame my day job, which often makes it a challenge to post here at all. Additionally, I do have several soda bread recipes here already, so if you’re looking to celebrate St. Patrick’s Day with a loaf, consider these!

 

Pão de queijo
Adapted from Olivia’s Cuisine and Brazilian Kitchen Abroad
Makes… 36? (see above explanation/excuse)
About 1–1 ½ hours, counting resting and baking time
1½ cups milk
½ cup water
6 tablespoons vegetable oil
2½ teaspoons kosher salt, or 2 teaspoons table salt
1 pound tapioca flour (also labeled tapioca starch)  * as noted above, mine were fairly wet so you might ultimately need more flour. Unfortunately it is most frequently sold in 1 pound bags.
2 large eggs
1½ cups grated parmesan cheese
1 cup shredded mozzarella cheese

 

  • Preheat your oven to 400F and line 2 baking trays with parchment paper or silicone mats.
  • In a medium saucepan, combine the milk, water, oil, and salt and bring to a simmer over medium heat.
  • If you are using a stand mixer, add the tapioca flour and then pour over the liquid mixture. Combine with the paddle attachment into a thick, sticky, pasty mass. If you don’t have a stand mixer, you are in for a workout. Dump the flour right into the saucepan and mix it into the liquid with a sturdy wooden spoon.
  • For either method, let the mixture sit for 10-15 minutes to cool before adding the eggs. You can run the mixer for some of this time to cool even faster – you may notice that mixing at this point produces a texture similar to melted cheese.
  • After the mixture has cooled for at least 10 minutes, add the eggs one at a time and combine fully – this will take some effort. Add the cheese a small handful at a time, again mixing well to incorporate, into a soft, sticky dough.
  • To shape and bake, I found wet hands the best tool. Dip your hands and a tablespoon into a small bowl of cool water, then scoop out tablespoonfuls of dough. If you can, shape them into a ball by rolling gently between your hands, then transfer to your prepared baking tray. If your dough is too wet to work with, you can either plop unshaped scoops onto the baking tray, or try adding more tapioca flour to the dough and mixing again.
  • When you have a full tray of dough blobs, move to the oven and bake at 400F for 15-18 minutes. They will be dry on top, with uneven speckles of browning from the cheese. We found them best eaten still warm and puffy, within minutes of emerging from the oven.

Breads of the World: ojos de Haman

It’s rare for me to be organized enough to produce a holiday dish sufficiently in advance of the actual holiday that you, my readers, could – gasp – make the dish for the holiday if you so desired. And yet here, for once, I’ve managed it. Purim is at the end of this week, an important holiday in the Jewish calendar, which celebrates the overthrow of the evil Haman. Royal advisor to the King of Persia, Haman planned to slaughter the Jews, and was thwarted by Esther, the queen, and her cousin Mordecai.

Purim is celebrated with feasting and can be, by all accounts, quite raucous. My friend M. relates childhood memories of delivering and receiving Purim baskets to and from family and friends, akin to an Easter basket, but more likely to be filled with hamantaschen and preserves than with chocolates and egg-shaped candies. In the Talmud, M. says, Jews are instructed to make themselves “so fragrant with wine” that they can’t tell the difference between “wicked is Haman” and “blessed is Mordecai.” This intensity of celebration sometimes produced dangerous results, as people would fall over at Temple (or right into the fire, per M). Other Purim traditions include retelling the whole story (the “Purim Spiel”), and using noisemakers to drown out Haman’s name every time it is uttered, which sounds like excellent fun.

The most common food related to the holiday is hamantaschen, the delicious triangular cookie with sweet filling, which I’ve seen translated both as “Haman’s pocket” and as “Haman’s ears.” Deb at Smitten Kitchen has a new one, and Jake Cohen has opinions about the filling. Kreplach, a savory dumpling, is another popular option.

Neither of these is bread, of course, but while I was poking around that weird neighborhood “the internet,” I came across two possibilities for this year’s project. Keylitsh, according to the blog Poppy and Prune, is an elaborately braided Eastern European challah served for numerous holidays. At Purim, the fancy braids are symbolic of the rope used to hang Haman. I am well versed in the three-strand challah I learned from my mom, and I’ve tried a six-strand once that went… poorly… so I kept going.

Poppy and Prune goes on to say:

If that’s not enough gore for your Purim table, I have just the thing for you: a traditional Moroccan bread known as boyoja ungola di Purim or ojos de Haman. This is a round, flattish loaf decorated with two hard boiled eggs in their shells, which are meant to represent Haman’s eyes. Each egg is held down with two thin strips of dough arranged in an x, and, once the bread is baked, it’s a traditional to rip them out of the loaf—you know, like ripping Haman’s eyes out. The dough for this bread is traditionally studded with anise and sesame seeds, as well as coarsely chopped almonds.

This sounded promising, and delightful, so I set about finding more information and a recipe that incorporated these flavorings. Kosher Cowboy offers a story about the symbolism of this bread, though I’m unclear on his source.

Some incarnations of this bread don’t stop at the eyes, but decorate the loaf to look like a magnificently evil head, complete with a long beard darkened by poppyseeds and round cheeks that puff up during baking. Mine, as you can see, were not that elaborate, although I appreciate that where the dough tore slightly below the eye crosses it left a pale stripe, then a darker, browned lower half that could, if you squint a bit, be seen as a thick beard.

Many of the recipes and traditions of this loaf come courtesy of Maggie Glezer’s A Blessing of Bread and Phyllis and Miriyam Glazer’s The Essential Book of Jewish Festival Cooking,  both of which look like beautiful books that might end up on my already-overpacked cookbook shelves…

The best part about this bread, besides eating it, is the shaping. It’s a lovely dough to work with, as are most enriched doughs, elastic and puffy. After lightly flattening and scoring the main ball, you get to poke in two divots, insert a hard boiled egg* into each, and add two pieces of dough in an X shape across the eggs and pressed into the main loaf, where they hold the eggs in place during baking. If you’re going the fancy route, you can use additional pieces of dough to make Haman’s facial features or, if you’re keeping it comparatively simple, as I did, you can just snip around the edge of each loaf at one inch intervals with scissors, which makes a lovely pattern like sunflower petals or, I suppose, like thick locks of Haman’s beard and hair.

As expected, in addition to being a lovely dough and a gorgeous loaf – deeply golden brown, shiny from egg wash, and scattered with sliced almonds – it is also delicious. We found it slightly sweeter and also less eggy than the challah my family makes, and the nuts and seeds were a lovely addition. I wasn’t sure how I would feel about chopped almonds inside, but I found I loved the added texture. I tend to avoid anise and anise-flavored things, but here it’s such a small amount it isn’t overpowering, and I found it reminded me slightly of a good, traditional biscotti (in flavor alone, though – the texture of this bread is much lighter and softer). Oh, and peeling back the X of dough to gouge out the hard-boiled egg “eye” on either side is, as you can imagine, also a delight.

Because Purim involves exuberant eating and drinking, many of the recipes I found for this bread, which is essentially an unbraided challah with added flavoring agents, make a LOT. I’m talking, 8 cups of flour, 3-4 loaves a lot, or even more: some recipes offer the more modest quantities for 3-4 loaves, and then provide instructions for a full 5 pounds of flour. I scaled mine back a little bit to just 2 loaves, one of which, eyeballs already extracted, is sitting happily in our freezer waiting for a weekend when we want something more celebratory than my standard sourdough toast.

* thanks to careless proofreading on a recent Whole Foods order, I ended up with a package of medium – rather than the grocery standard large – sized eggs. I used these smaller ones to make Haman’s hard-boiled eyes and was pleased with the results. Large eggs would work too, but depending on the size of your loaf they might be a tight squeeze to fit in.

 

Ojos de Haman
Adapted from Phyllis Glazer’s recipe at The Times of Israel, and shaping instructions from STL Jewish Light
Makes 2 loaves
3½-4 hours
5 1/3 cups all-purpose flour
1 TB + 1tsp active dry yeast
2/3 cups granulated sugar
2 tsp sesame seeds
2 tsp anise or fennel seeds
2/3 cups coarsely chopped almonds
½ tsp salt
2 large eggs
1/3 cup vegetable oil
1½ cups warm water
4 hard boiled eggs (I used medium eggs because I happened to have some and found they fit well. Large eggs would work too, but might be a tight squeeze on Haman’s face)
1 yolk + 1 tsp water, to glaze
2 TB sliced almonds

 

  • In a large bowl or the bowl of your stand mixer, combine the flour, yeast, sugar, sesame seeds, anise or fennel seeds, and chopped almonds. Whisk or mix to combine with the dough hook. Once well combined, add the salt and whisk in.
  • In a smaller bowl or a large glass measuring cup, stir together the eggs, oil, and warm water. Make a well in the flour mixture and pour in the wet ingredients. If you’re working with a stand mixer, knead with the dough hook on medium speed into a soft, slightly sticky dough: about 7-8 minutes. If you aren’t using a stand mixer, first stir the wet ingredients into the dry with a wooden spoon or a sturdy spatula, then turn out onto a floured board and knead by hand until soft and smooth: about 8-10 minutes.
  • Let the dough rise, covered with plastic wrap or a clean towel, until doubled: 1 – 1½ hours. Meanwhile, hard boil the eggs: bring a small pot of water to a rolling boil, then use a spoon to gently add the eggs. For large eggs, boil 10 minutes and then remove eggs and set aside to cool. For medium eggs, boil 8 minutes and then remove and set aside to cool. Remember: the eggs will bake along with the bread.
  • Once the dough has doubled in size, turn it out onto a lightly floured board and remove a piece the size of a small fist. Cut this into four pieces, then roll each into a thin strand about 6 inches in length. Cut each thin strand in half: these are for your Xs to hold in the egg “eyes.”
  • Divide the remaining dough in half. Working with one half at a time, roll into a ball, then use a rolling pin or floured hands to flatten into a disk 8-9 inches in diameter. With a razor blade or a sharp knife, slice a shallow crosshatch pattern into the surface of the dough.
  • Using your thumb or the knuckle of your index finger, firmly press two indentations into the dough about two inches apart in the top third of the disk. Place one cooled hard-boiled egg into each indentation. Use your reserved strips of dough to make an X shape across each “eyeball,” pressing firmly into the rest of the loaf to adhere, as in the photos above. Transfer to a baking tray lined with parchment paper. With scissors or a sharp knife, snip around the edge of the loaf at 1-inch intervals to create a petal pattern. Repeat with remaining loaf.
  • Let the shaped loaves rise, covered with a clean kitchen towel, for 30 minutes. Meanwhile, preheat the oven to 350F.
  • After 30 minutes, combine the egg yolk and 1 tsp water in a small bowl. Remove the kitchen towel and glaze the loaves with this egg wash, trying to avoid the hard-boiled eggs as much as possible. Scatter or press on the sliced almonds, then bake in the preheated 350F oven for 20-25 minutes, until they are deeply browned.
  • Cool at least 15-20 minutes before eating. We started by peeling off the X of dough to pluck out Haman’s eye, but you should proceed as desired. Enjoy!

 

Breads of the World: Sabaayad

Depending upon who you are, when you think of bread, you probably don’t immediately think of Africa. There are a number of reasons for this. For one thing, wheat is not a common crop in West Africa, which means bread and bread-like products in West African countries are made from other grain bases, like millet or sorghum, and sometimes don’t read as “bread” to someone more accustomed to a sliced loaf of white or wheat bread. But wheat does grow very well in Northern and some Eastern African nations, so wheat-based breads are more prevalent there.

Another reason might be that the European and North American standard of yeast-risen loaves baked in an oven is not the standard in most African cuisines, which more commonly cook their bread products on a griddle or pan or other heated flat surface. Many, many African breads are flatbreads. For me, and for this project, that meant I had to consider one of my early questions about how I wanted to categorize bread, because some flatbreads are leavened and some are not. Did the product need to be leavened to count as bread? Yeast is available almost world-wide, and in fact leavening with wild yeast was used for bread-baking at least 4000 years ago in Egypt. But there are other ways for bread to rise, and so many traditional African breads (and others) depend more on the application of heat than they do on chemical leavening agents, so maybe it’s more about the product being a dough (as opposed to batter – that’s cake) than about it being leavened. They serve the same (or similar) purpose in the eating, after all. Thus chapatis, tortillas, and today’s offering – sabaayad – are bread. And there are dozens of others.

I think my folds were too…shallow?… My sense after cooking is that the “sides” should meet in the center so the whole portion of dough is two layers thick.

There are, however, other African breads more similar to European loaves in terms of ingredients and appearance. In many cases this is the result of colonization – there’s a reason when you search for South African breads, you turn up a series of products with suspiciously Dutch-sounding names. That doesn’t make them bad, but they certainly aren’t, let’s say, indigenous to the region.

But things get complicated when you start to talk about indigeneity. Like people, food travels. Whether that travel is intentional, through migration, or unintentional, through forced labor or refugees fleeing persecution, people bring their food with them. Sabaayad, the rolled, folded, flattened, and pan-fried flatbread I’m offering today, is very similar to parathas: buttery, flaky flatbreads common to the Indian subcontinent. They are also sometimes called East African chapatis. According to the Immaculate Bites blog, there’s a fair bit of Indian influence in Somalian cuisine because the British brought over Indian laborers, which explains the similarities in their flatbread names and procedures.

It turns out that Somalis love bread. Sabaayad is just one example, but it’s an interesting one. Like parathas, Chinese scallion pancakes, and others, sabaayad is formed through several repetitions of rolling. First, you roll out your dough portion into a thin circle and apply an even layer of oil or ghee. Then you have a few options, all of which involve folding and then re-rolling the dough. This process, usually lubricated with another application or two of oil or ghee in between, is what helps create the flaky layers of the finished product. I tried several options in my batch, as you can see above, and found the final result not hugely different, so I’ll describe both methods in the procedure section and you can choose which you prefer.

By some accounts sabaayad is not an everyday bread, but a treat enjoyed at breakfast, sometimes with meat like dried camel or beef jerky, and sometimes with fried eggs. By others, it is a lunchtime dish eaten with stew. Some prefer a sweet accompaniment like honey or jam. The idea of hot, flaky, well-oiled bread with a drizzle of honey entranced me, so that’s how we opted to have ours. Other variations add a leavener like baking powder or sourdough starter, and some go an extra step and incorporate eggs or milk for a richer, more tender product. I decided to go simple, thinking it might best show us what this bread is about, and stuck with the four ingredient recipe I’d found: all-purpose flour, whole wheat flour, salt, and oil.

We liked these – the honey route was the way to go, from my perspective, though I think I undercooked them a bit because I used a cast iron skillet and too high a flame. It sounds perverse to end up with undercooked product because your heat is too hot, but this is a question of insides and outsides. The outer edges were beautifully puffed, and the parts with flake were outstanding: crisp and shattering. The inside, though, was still on the doughy side, meaning it just wasn’t on the fire long enough (though I will say the one I popped into the toaster later in the afternoon was improved by its second round of “cooking”!). I’ll need to work on my balance of heat and cooking time as I explore other griddled flatbreads, and given what I’ve found thus far, I’ll have plenty of opportunity!

Once you start looking for examples of bread traditional or common to African nations, a tremendous number of options crop up – it’s not just injera, the fermented, scoopable, wrappable standard from Ethiopia. There are semolina loaves from Morocco, a rolled loaf from Tunisia with Italian roots, puff puff from Nigeria, and a whole host of others. I could easily spend a year just on African breads!

So I think the real reason many Americans – especially those of European ancestry – might not know much about the bread of various African cuisines is that they (and I must include myself here) just don’t know much about various African cuisines. As Marcus Samuelsson notes in the introduction to his cookbook The Rise, “We know more about ricotta than we know about ayib” (xix). There are many reasons for this, some of them ugly. But we can – and should – learn about these cuisines. Samuelsson goes on to say, “embracing a people’s food in your home is one aspect of recognizing the value of that culture… Black chefs’ names need to be sung” (xix-xx). And so does their food. There are dozens of distinct cuisines in the various regions and nations of Africa to celebrate. This flatbread is barely scratching the surface.

 

Sabaayad
I used two recipes for this: one from Priya’s Versatile Recipes, and The Somali Kitchen, which was Priya’s source. The procedure directions for both were fairly sparse, so I’ve estimated based on my own understanding of bread and my own results.
Makes 8 sabaayad
1-1½ hours, depending on resting time
2 cups all-purpose flour + a few TB for rolling the dough
1 cup whole wheat flour
2 TB vegetable oil or ghee + about ½ cup for brushing and frying
1 scant teaspoon salt
~ 1 cup water (you might not use all of it)

 

  • In a medium bowl, combine the flours and the salt. Add the 2 tablespoons oil (or ghee) and incorporate thoroughly. Begin to add the water, about ¼ cup at a time, kneading right in the bowl in between additions to bring the dough together. You are looking for a firm, not-too-sticky dough; it shouldn’t be too wet.
  • When the dough has come together, turn it out onto a lightly floured board (I went right for my countertop) and knead until it forms a smooth, slightly elastic dough. By hand, this will probably take 7-8 minutes (I did 5 and I think that wasn’t enough).
  • Let the kneaded dough rest in a bowl, covered for 30-45 minutes. Since it isn’t leavened, it won’t rise, but it needs that resting time for the gluten strands to relax so it will roll out.
  • After the dough has rested, turn it out onto a lightly floured surface and divide into 8 equal portions. Working one at a time, roll the portion into a thin circle 7-8 inches in diameter.
  • Now you have two options for shaping. For a square bread, lightly brush the surface of your circle with oil or ghee. Starting with the top, fold down each “edge” toward the center. I think you want these folded portions to overlap a bit to cover the whole exposed portion of dough – in the photos above I have not folded in the “edges” enough.
  • For a round bread, lightly brush the surface of your thin circle with oil or ghee, then roll it up into a log as you would for cinnamon rolls (some recipes instead call for a series of pleats or folds). Then coil up this “log” you’ve created like a snail shell, tucking in and securing the exposed end.
  • For both, let rest about 15 minutes after folding, then roll gently but firmly to flatten.
  • To cook, heat about 2 teaspoons of oil or ghee in a skillet or griddle over medium heat. Again working one at a time, add each flattened circle or square of dough to the heated oil and cook about 2 minutes. Brush the uncooked side lightly with more oil or ghee and flip. Immediately press down on the browned side of the bread with a spatula – this helps all of the bottom surface area brown, but it also seems to help the flatbread puff up evenly. Cook another 2 minutes, until both sides are well browned and the flatbread is fully cooked inside – this took longer than I expected, which is why I’m calling for only medium heat.
  • Like most fried items, these are best eaten immediately. If you need to keep them warm while you fry off the rest of the batch, however, you can stow them in a 300F oven on a baking tray lined with a wire rack.