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I am trying to make a pie (Zabayat) which is the best flour that can be used to make the dough and can be found in the US markets.

Mahadsanid

Navy9,

I would recommend "All Purpose Flour" Use your fingers to knead the dough

Avoid the self rising flour.

Zabayat as in chapati?

Garowegal,

Yep, its chapati.

AbdiWahab252 wrote:Navy9,

I would recommend "All Purpose Flour" Use your fingers to knead the dough

Avoid the self rising flour.

Any particular brand?


GG,

Well close but I like the Somali or the Egyptian pies

Ok then for chapati recipe you need
Whole wheat flour 1/2 a cup for 4 chapatis
Pinch of salt
1/4 and 1 tablespoon of warm water
1/4 tablespoon of oil
Mix all the ingredients together knead really well the result should be Really soft dough.
Cover for half and hour
Then Divide dough into 4 Equal parts
Roll in to balls
Then use a Rolling pin to roll the dough, then roll it about 5 inch diameter
Heat the skillet
Then place the Chapati on the skillet, wait till it starts Changing the color
Flip it over, dont turn until you see bubbles on top.
Then use a Kitchen towel with light hand to go around the Chapati till it puffs up because if it dosent puff then it isnt Cooked.
Remove from pan, and Repeat the same With the rest of the Chapatis.

Oops

wrong topic

Then use a Kitchen towel with light hand to go around the Chapati till it puffs up because if it dosent puff then it isnt Cooked.

Chapati is a favorite meal to most sijuiz. No kidding

is zabaya khobez altawa?
my mother makes every morning and we eat with 3asal wa 7aliib.

garowegal is right..Wholemeal flour is used for chapatis and its dead easy but time consuming

X.Playa wrote:Then use a Kitchen towel with light hand to go around the Chapati till it puffs up because if it dosent puff then it isnt Cooked.

lol like this

Thanks garowegal for your tips.

Hyper,

In arabic, its called Fetera or Fatayer (plural)

Looks like the one in the picture below but comes with different densities..some are heavy and some light but quite tasty!

No its not, sabaayad or kimis has nothing todo with fadiira, fadiira is more like pancake with alots of eggs.

Iam an expert baker since i was a kid i liked nothing cooking then baking, i use to brun the kitchen all the time.

The somali sabaayad/kimis differes from the chapti in taste and exture, the chapti does not flakes like the sayabad , wheras the chapti is more of fried bread the sabaayad is more of fried pastery it flakes.

The ingrident are the same but the process differ,

Somali old ladies, knead and seprate the dow, and then spread it with the rolling pin, then again they knead it and do it all over again with few rests in between..

This process produces pastery and makes the Sabayaad flakes where as the Chapti just pufss up and cookes mostly 2 layers, the Sabayaad is multi layer it flakes and comes a part many times when its consumed.

The extera labour in Sabaayad produces a better taste then the drie chapti.

Now trie this:

This is my own invention of somali pancake, mix a bowl of flouer after mixing the yeast and salt , don't worry about the flour measurments just make it the consistency of canjeelo/laxoox, add 4 egggs and sugar, let it sit over night.

In the morning fry it on the pan taking a small cup full at the time just like the laxoox/canjeelo. When the sufrace is harden flip it over and make sure you put butter on both sides when flipping.

You can add honey and butter after and eat it with milk or coffe or tea.

Thanks Xplaya,

Do I need a particular brand of flour or they are all good?