خبز الصومالي

We mix the warm water with yeast, sugar, and ½ cup of Shar flour, then leave it to ferment.

We add the remaining 2 cups of Shar flour and knead lightly.

We add the yogurt, powdered milk, and olive oil, then knead again.

We prepare the psyllium gel by mixing 3 teaspoons of psyllium husk with ½ cup of hot water and let it turn into a gel, then add it to the dough and knead.

We add the remaining half cup of flour as needed and continue kneading until the dough becomes cohesive.

We cover the dough and let it rest for 1 to 1.5 hours.

We shape the dough in a baking tray dedicated to Somali bread and let it rest again for 30 minutes.

We brush the surface with milk and sprinkle some flour.

We bake in a preheated oven at 200°C (392°F) for 15 minutes, then reduce the heat to 180°C (356°F) and continue baking until done.

Note: Psyllium husk is essential to mimic the elasticity of gluten in gluten-free dough. Without psyllium or xanthan gum, the bread will turn out hard after baking