Muufo (Somali Bread)

A delicious thick bread made from fine semolina

Course Bread

Cuisine Somali

Prep Time 10

Cook Time 10

Rising time 14

Total Time 14 20

Servings

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