Sabayad is similar to the Indian paratha and chapati. It is a versatile flatbread that can be eaten for breakfast, lunch, dinner, just by itself or with a drizzle of honey with a cup of tea or coffee. You can use it as a wrap for barbequed meat, vegetables or eggs. The choice is yours!
In this class we will teach you how to make it the way ayeeyo (grandmother in Somali) made it. According to ayeeyo, you would know a good cook by the flakiness of their sabayad. Join us to learn the secrets of ayeeyo’s delicious sabayad.
Duration: Approximately 1.5 hours
Location: Online via Zoom
- Drop us an email and once we have a group of at least five we can work out a date.
*Costs are in Australian dollars
What you will learn
- About East Africa, the culture and the food.
- How to make sabayad just the way we make it at home and of course the secrets we learnt from ayeeyo!
- Making the dough from scratch.
- Rolling and folding techniques to achieve a flaky sabayad.
- Cooking the sabayad.
At the end of the class, we can all enjoy the fruits of our labour.
What you need
As the class is virtual, all you need is your kitchen, your computer and good internet.
Once you’ve signed up for the class, we will send a list of the ingredients you need, instructions for the prep activities and a recipe.