"So much stuff!"
i am forming a much more complete understanding of b dylan. he’s from bermuda. he lived in wyoming. he now lives in michigan, i think?
this man has never had normal food. he’s had many good foods. but nothing normal.
FREEDOM UNITS
For anyone who’s wondering, from a New Zealander: They taste like caramel/toffee oatmeal cookies with the coconut giving them extra crisp. You can also add raisins or chocolate chips if you’re so inclined.
This actually sounds delicious
I should try making these.
I’ve baked these before and can confirm them as surprisingly tasty.
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
I couldn’t stop thinking about this cucumber salad, so I finally caved and made it 😋
I subbed the white sugar for local honey, added some fish sauce and rice vinegar (in addition to the white)
Imma let it chill in the fridge for a few hours while I do my workout, a castor treatment on my scalp and some chores.
I say this with no exaggeration:
THIS SHIT SLAPS.
Still has great crunch, not at all soggy, it's got that umami flavor going. The only thing is I should have been more heavy handed with the chili pepper.
