Muufo is the name of this Somali bread that is also very popular there. It is made with a fine semolina that if you can’t find it in your local grocery store you can pick some up here. Semolina is made from durum wheat however it has a texture similar to maize flour which can also be used.
Who doesn’t love bread that is crusty on the outside and soft on the inside? It is delicious, and we loved it to sop up the sauce from our Suugo recipe. Muufo is lightly flavored with fenugreek, a spice that is another hard to find ingredient that you can find here.
I cooked them on the stove in individual little cast iron skillets, and they turned out beautifully. In Somalia they would likely cook them in a clay oven.
Did you know that Somalia is known for pirates? They have the longest coastline in all of Africa. There was even a movie made about a captain that exchanged his life for those of his crew that were being held by Somali Pirates. The name of the movie is called “Captain Phillips” if you want to check it out.
If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your muufo, like Suugo , Somali Salad
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
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Muufo (Somali Bread)
A delicious thick bread made from fine semolina
Ingredients
- 1 cup semolina flour fine
- 2 Tablespoons yogurt plain
- 1/2 cup water warm
- 1 packet yeast
- 1 teaspoon salt
- 1 teaspoon fenugreek ground
- 1 cup flour plain
- 1 cup self rising flour
- 3 Tablespoons sugar
- 1 Tablespoon oil for skillets
Instructions
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Mix together the semolina, yogurt, yeast, salt and fenugreek powder.
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Add warm water to make a thin batter. Mix well.
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Cover and put in warm spot overnight to rise
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Add in the plain flour and self-rising flour along with the sugar.
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Mix well and add enough water a cup or more to get a thick batter, add just a little at a time to get the right consistency. Knead for about 5 minutes.
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Cover and set aside another 2 hours.
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Knead again and separate batter into 4 pieces
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Oil the skillets and press the dough into the skillets
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Cook on medium high until golden on the bottom and flip over.
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Cook until golden and enjoy hot.
Recipe Notes
If you don't have the individual size cast iron skillets, you can make a circle out of the dough about 3 inches (ca. 8 cm) each and cook in an oil skillet.
