Salale

Salale, also known as Salaleh, is a type of flatbread originating from the Horn of Africa, particularly common in Somalia and parts of Ethiopia. It is typically made from a dough of wheat flour, water, and sometimes a pinch of salt. The dough is kneaded and then rolled out very thinly into a circular shape.

The preparation of salale involves cooking the thin dough on a hot, flat surface, such as a griddle or a tawa. This cooking process is usually quick, resulting in a light, slightly crispy, and often chewy flatbread. Unlike some other flatbreads, salale does not typically involve leavening agents like yeast or baking powder.

Salale is a staple food and is frequently served with various meals. It is often used to scoop up stews, curries, or other dishes, acting as both a utensil and an accompaniment. Its mild flavor makes it versatile, complementing both savory and sometimes slightly sweet preparations. Variations in texture can occur depending on the thickness of the rolled dough and the cooking time. In some regions, local grains or flours might be used, leading to slight differences in taste and texture.