Traditional Somali Ceesh: Easy Recipe

Do you appreciate the simplicity and authenticity of ancient recipes? Look no further than this straightforward ceesh recipe, also known as Somali pancake or sabaayad. Similar to pitta bread or lavash in Armenia, it offers a taste of tradition and history. Try this recipe at home and experience the flavors of ancient times. An oven or baking stone would be ideal, but you can also easily prepare it in a pan.

Recipe

Ingredients in this recipe

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm water (plus extra as needed)
• 2 tablespoons vegetable oil (plus extra for brushing)
• Additional flour for dusting

Step-by-step instructions

Step 1

• Mix flour, salt, and sugar in a bowl. Make a well in the middle and gradually add warm water and vegetable oil. Mix the ingredients together until a dough forms.

Step 2

• Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. If the dough is too dry, add a little more warm water either by eye or by a tablespoon.

Step 3

• Put the prepared ceesh dough back into the bowl, cover with a clean tea towel, and let it rest for about 1 hour.

Step 4

• After resting, divide the dough into small balls, about the size of golf balls, and roll each ball into a thin circle or oval shape about 1/8 inch thick. If necessary, dust with flour so that the pancake does not stick when rolling.

Step 5

• If you don’t have an oven, heat a non-stick pan or grill to medium heat. Once the pan is hot, place one dough circle on the pan and cook for about 2 minutes on each side, or until golden brown spots appear. While baking, brush both sides of the ceesh with a little vegetable oil to keep them soft and pliable.

Step 6

• Remove the baked ceesh from the pan and place them on a plate. Serve warm with, for example, Somali favorites such as suqaar (fried meat), maraq (soup), or tea. But you can use anything you like, like pitta bread or Armenian lavash.

Step 7

• With this recipe, you can enjoy a soft and fluffy ceesh bread that goes perfectly with Somali dishes or can be enjoyed on its own. This is an old-fashioned recipe that basically uses only water and flour and belongs to the oldest recipes that were made under other names and are still made today in various kitchens around the world.