MuufoYeasted Somali Corn Flatbread
A home-oven Somali muufo variation made with cornmeal and wheat flour and baked until firm and lightly browned.
Prep
1h 30m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gCorn Flour
- 120gAll-Purpose Flour
- 7gActive Dry Yeast
- 320mlWater
- 7gSalt
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the water until just lukewarm, stir in the active dry yeast, and leave it until foamy.
- 02
In a bowl, combine the corn flour, all-purpose flour, and salt.
- 03
Pour in the yeast mixture and mix until a thick, spreadable dough forms.
- 04
Cover the bowl and let the dough rise until puffy.
- 05
Preheat the oven to 200°C (400°F) and lightly grease a round or shallow baking pan with vegetable oil.
- 06
Spread the dough evenly in the pan and smooth the surface with damp fingers or the back of a spoon.
- 07
Bake until the bread is set, lightly browned, and firm around the edges.
- 08
Let it cool slightly before slicing and serving.
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