• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Muufo (Somali Bread)

    March 5, 2020 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    Muufo served in a cast iron skillet.

    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. 

    Muufo served in a cast iron skillet.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.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Muufo served in a cast iron skillet.
    Print Pin
    4.80 from 5 votes

    Muufo (Somali Bread)

    A delicious thick bread made from fine semolina
    Course Bread
    Cuisine Somali
    Prep Time 10 minutes
    Cook Time 10 minutes
    Rising time 14 hours
    Total Time 14 hours 20 minutes
    Servings 4
    Calories 459kcal
    Author Darlene at International Cuisine

    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

    • Mix together the semolina, yogurt, yeast, salt and fenugreek powder.
    • Add warm water to make a thin batter. Mix well.
    • Cover and put in warm spot overnight to rise
    • Add in the plain flour and self-rising flour along with the sugar.
    • 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.
    • Cover and set aside another 2 hours.
    • Knead again and separate batter into 4 pieces
    • Oil the skillets and press the dough into the skillets
    • Cook on medium high until golden on the bottom and flip over.
    • Cook until golden and enjoy hot.

    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.

    Nutrition

    Calories: 459kcal | Carbohydrates: 88g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 591mg | Potassium: 175mg | Fiber: 4g | Sugar: 10g | Calcium: 29mg | Iron: 4mg

     

    More Recipes

    • Ota Ika A Tongan Raw Fish Salad
    • Lo’i Feke (Octopus in Cream Sauce)
    • ‘Otai (Tongan Watermelon Drink Recipe)
    • Faikakai Malimali (Tongan Banana Dumplings)
    • Facebook
    • Twitter

    Filed Under: Bread, Recipes, Somalia

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved