Sabaayad
| Alternative names | Kimis |
|---|---|
| Type | Flatbread |
| Course | Breakfast or dinner |
| Place of origin | Somalia and Djibouti |
| Region or state | Horn of Africa |
| Main ingredients | Flour, Water and Salt |
Sabayad, also known as kimis, is a type of flatbread eaten in Somalia, Kenya and Djibouti. It is closely related to the paratha of the Indian subcontinent and the Msemen of the Maghreb.
History
A very commonly served bread in Somali cuisine, sabayad is usually eaten during breakfast or dinner. It is made from a dough of plain flour, water and salt. Like the paratha, it is rolled into rough squares or circles and then briefly fried in a pan.[clarification needed]
References
External links
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This breakfast-related article is a stub. You can help Wikipedia by expanding it. |
 | This Somalia-related article is a stub. You can help Wikipedia by expanding it. |
 | This African cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- Short description with empty Wikidata description
- Wikipedia articles needing clarification from July 2018
- Articles with invalid date parameter in template
- Unleavened breads
- Flatbreads
- Djiboutian cuisine
- Kenyan cuisine
- Somali cuisine
- Somali inventions
- Bread stubs
- Breakfast stubs
- Somalia stubs
- African cuisine stubs