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Sabaya with Chilies, Tomato, and Cumin





2 cups white flour
2 cups atta flour or chapati flour
4 Tbsp. butter; melted
1/2 Tbsp. garlic; minced
4 Tbsp. tomato sauce
1 1/2 ts. pepper
1 ts. cumin seed
4 Tbsp. chilies; chopped
1 1/2 ts. salt
1 1/2 cups warm water
oil or melted butter for brushing on the dough during folding



1. Combine all the ingredients; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes.
3. Cover and set aside in a warm place for 2 hours. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 pieces.
5. Lightly coat each piece in flour and flatten slightly.
6. Flatten with a rolling pin until each piece is very thin; brush with oil.
7. Fold (see pics) and set aside.
8. Flatten with a rolling pin until each piece is about 1/4 inch thick.
9. Preheat a skillet over low - medium heat and brush with oil.
10. Place one sabaya in the pan and cook for 30 seconds.
11. Brush with oil and then flip.
12. Gently press down the sabaya so that it cooks evenly on the bottom.
13. Flip and continue cooking on the other side until cooked.
14. Remove and place on a paper towel.
15. Store in an air tight container or Ziplock.

NOTE: These freeze really well. You can freeze them before you cook them by placing each piece between parchment paper or freeze them after they are cooked. I also find that cooking this on low and flipping it a few times brings better results.

2 comments:

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  2. Recipes are delicious, I just love them.

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