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Muufo served in a cast iron skillet.

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


  • 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


  • 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.


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.


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