Somali Sabaayad Flatbread

Combine the flour and salt in a large mixing bowl, stirring until they are well incorporated. Gradually add the olive oil and honey to the mixture, blending until a smooth dough forms. Continue adding water in small increments, stirring constantly, until the dough comes together and has a consistency similar to pizza dough. Spend about 10 minutes kneading the dough by hand, working it until it becomes soft and extremely smooth.

Apply a thin layer of canola oil to the surface of the dough, covering it evenly. Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes or up to 2 hours, allowing it to relax and become easier to work with.

Divide the dough into 10 equal portions. Take one piece of dough and roll it out into a circular shape on a lightly floured surface. Brush the top of the dough with canola oil, making sure to cover it evenly. Fold the sides of the dough inward, meeting in the center, and then fold the top and bottom edges together to form a square shape. Repeat this process with each of the remaining 9 pieces of dough.

Preheat a large skillet over medium heat, preparing it for cooking the sabaayad. Take one of the squares of dough and roll it out into a circular shape again on a lightly floured surface. Place the dough in the skillet and cook for 1 to 2 minutes, or until it is slightly puffed. Drizzle a small amount of oil over the top and flip the dough, continuing to cook for another 1 to 2 minutes, or until it is golden brown and crispy. Transfer the cooked sabaayad to a plate and cover it with a clean kitchen towel to keep it warm and soft. Repeat the cooking process with each of the remaining pieces of dough.