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AIRON via ᴛʜᴇʙᴇꜱᴛꜰʟᴇx

sethnorth

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Uppercut & crack the nuts!! HAWT!!

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LAITH ASHLEY photographed by Alex Evans for Muze Magazine (2021)

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Beyond Regal

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christiewryte

Maker’s relevant IG post:

What do you call this flakey flatbread? I think almost every culture has a version of it! We call is Sabayad. Today I ventured a bit away from tradition and made mine with some Cilantro and Garlic Butter but if you would like the original Sabayad recipe, just use regular vegetable oil instead! For the Dough: 2 cups of flour 1 cup of hot water 1 pinch salt 1/2 tsp baking powder 3 tbsp oil For the garlic butter: 1/2 cup melted salted butter 2 tbsp garlic paste 1/4 cup chopped cilantro 1 tsp Italian seasoning For instructions on how to make the sabayad, watch the video saved in my highlights 😉 Also this makes 4 pieces, perfect for 2. If you want to make more just double the recipe! Few notes: You will knead the dough really well. I put mine in the stand mixer and had it going for about 5-6 minutes until the dough was really smooth. Since it's in cup measurements, you may need to adjust with more flour or water to form a smooth dough depending on how much you pack your cup. I recommend spooning the flour into the cup and then scraping off the excess with a knife. I use the 3tbsp of oil in the dough after it has started to really take shape, it helps things get less sticky. So if you're kneading by hand it'll help the dough from sticking to your hand as you knead. And if you are using a stand mixture, it'll help the dough come off the bowl and stick less Cook each piece at medium to medium low heat. Each side will take about 2 or 3 minutes or until it is golden in color. Dont let the pan get too hot or the sabayad will burn before it is fully cooked inside