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Muufo Somali Semolina Bread

Actually I made this a long time ago with a stew and this is from Somolia of all places. There is a recipe I did prior to this post here and I plum forgot that I had this post in archives. So I am giving you just the recipe for this bread already since I have given you this stew recipe called suqquar. So no further adieu that I will now present to you on how I made this bread that is made with sooji. These ingredients are found in many Indian and Pakistani stores and these spices are also used in Ethiopian and Eritrean cuisines as well. Plus they are on the eastern horn of Africa. Eritrea once was a part of Ethiopia and the sad part there was a war and that is why they split. I met people from all over the horn of East Africa and their food tastes amazing and it is close to Indian and Pakistani cuisines because the spices are the same but they are used differently. They have their different combinations to make their own unique but tasty spice blends as well. Now on to the bread recipe for real.

Ok you can add either 1 cup of either sooji or white cornmeal, 1/2 cup of all purpose unbleached flour, 1 pinch each of turbidano sugar, either plain sea salt, pink salt or kosher salt and 3 pinches of baking powder. Add these to the mixing bowl and add 1/4 cup of water a little at a time to make a dough. Make sure it is not too soft but a nice dough that is not too firm or too runny but it should be firm enough to break off and make in to a ball later. Add 1 oz of either coconut oil, sesame oil, olive oil, peanut oil, avocado oil, walnut oil, hemp oil, peanut oil, macadamia nut oil, hazel nut oil, almond oil, vegetable oil, canola oil, sunflower oil, safflower oil or grapseed oil. You can even use 3 tbs of butter ghee in its place. Mix with the dough then let sit covered for 10 minutes. Add 4 tbs of whatever type of oil or ghee to either a wok or a cast iron skillet. Take the dough and break it apart to in to a little bit larger then golfball size and shape it in to a ball then flatten it with your hands to make a patty. You may even put a little oil on your hands in case if the dough is a little sticky. Make sure your wok or cast iron skillet is on high heat and place the uncooked dough pieces in your hand to fry in either the butter ghee or oil.

Let it cook for at least 3 minutes per side so it can turn brown and flip and let it cook on the other and repeat until it is done. You may even do 2 at a time if you have a big enough skillet or wok. Repeat until the dough is used up completely. Enjoy this with a stew called suqqar. Atually I learned this in Arabic from an Egyptian friend Bel henna which is meaning good appitite so enjoy.

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