Sabaya is a bread, I guess somewhat similar to Roti. It is a common breakfast item in Yemen, often spread with honey. Sabaya can, however, contain many ingredients and is absolutely delicious! This recipe is for a chicken version, great on its own or accompanying a rice, curry or soup dish.
INGREDIENTS:
- 2 cups white flour
- 1 cup cooked chicken (cut into very small pieces or shredded)
- 1/2 small onion, finely chopped
- 1 teaspoon salt
- 2-3 cloves garlic, crushed
- 2 tablespoons chives
- 1 chili (finely chopped)
- 3/4 cup warm water
- 2 tablespoons oil
METHOD:
- Combine the water, flour, salt, garlic, chives, chicken and the oil in a bowl. Mix to form a dough.
- Knead on a lightly floured surface for 15 minutes.
- Cover and set aside in a warm place for 2 hours. (The longer it sits, the easier it is to roll.)
- Knead for 2 minutes on a heavily floured surface and then divide into 4 pieces.
- Lightly coat each piece in flour and flatten slightly.
- Flatten with a rolling pin until each piece is very thin and shaped like a square; brush with oil.
- Fold and set aside. See instructions on how to fold here.
- Flatten with a rolling pin until each piece is about 5mm thick.
- Preheat a skillet over low-medium heat and brush with oil.
- Place one sabaya in the pan and cook for 30 seconds.
- Brush with oil and then flip.
- Gently press down the sabaya so that it cooks evenly on the bottom.
- Flip and continue cooking on the other side until cooked.
- Remove and place on a paper towel.
- Store in an air tight container or Ziplock.