Muufo Baraawe
(Somali Bread) Recipe

Origin: Somalia      Period: Traditional

Ingredients:

400g white semolina or farina (maize) flour
50g plain flour
1 tbsp sugar
1 tsp onion powder
1 garlic clove, minced
1/2 tsp active dry yeast
360ml lukewarm water
salt to taste

Muufo Baraawe
(Somali Bread) Preparation:

Method:

Combine all the ingredients (except the water) together and mix well in a bowl. Add the water a little at a time and knead to form a dough. Cover the bowl then place in a warm spot for at least 6 hours, until the dough had doubled in volume. Knock the dough back and knead gently then place back in the bowl, cover and allow to rise again.

When the dough has risen again pinch-off half a handful with wet hands and drop onto an oiled baking tray, leaving some 5cm between them. Cover tightly with aluminium foil and place on the lowest rack of an oven pre-heated to 190°C. Bake for about 15 minutes, or until the base of the Muufo is golden in colour.

Serve with any Somali sauce or soup.

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