Chadian Sabaya
Introduction
Sabaya is a delicious traditional flatbread from Chad. This simple yet flavorful bread is often served as a side dish with various meals or enjoyed on its own with tea or coffee. The origins of Sabaya trace back to the vibrant culinary traditions of Central Africa, where it remains a staple in Chadian households.
Ingredients
- Flour - 2 cups
- Water - 1 cup
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
- Yeast - 1 teaspoon
- Oil - 2 tablespoons
Preparation
Making the Dough
Begin by mixing flour, sugar, and salt in a large bowl. In a separate container, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Gradually add the yeast mixture to the dry ingredients, incorporating it with a spoon or your hands to form a soft dough. The dough should be slightly sticky.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Incorporate the oil during the kneading process until evenly distributed.
Resting the Dough
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size. This process can be monitored with a cooking timer.
Cooking Process
Shaping the Sabaya
Once the dough has doubled, punch it down to release the air. Divide it into 8 equal pieces and shape each piece into a ball. Roll out each ball into a thin circle about 1/4 inch thick.
Cooking the Sabaya
Heat a dry skillet over medium heat. Place a rolled-out circle onto the skillet; cook each side for about 2-3 minutes or until it develops golden brown spots. For accurate timing, you can use a cooking timer. Repeat with the remaining dough.
Serving Suggestions
Sabaya is best enjoyed fresh from the skillet. It's traditionally served alongside savory stews or grilled meats. For a delightful breakfast, pair Sabaya with honey or jam and a cup of strong coffee.
Whether part of a meal or as a standalone snack, the warm, comforting taste of Sabaya is sure to delight family and friends.