{{Short description|Meal in Somalia and Djibouti}}{{More citations needed|date=March 2026}}{{Infobox prepared food | name = Sabaayad | image = Djiboutian rice (bariis) and fish (kalluun), Liver (beerka) with vegetable also (Sabaayad) pancakes.jpg | caption = Sabaayad on the left | alternate_name = Kimis | country = Greater Somalia | region = Horn of Africa | creator = | course = Breakfast or dinner | type = Flatbread | served = | main_ingredient = Flour, water and salt | variations = | calories = | other = }}
'''Sabayad''', (Somali: Sabaayad) also known as '''Kimis'''<ref>{{Cite web |date=2026-03-09 |title=This Slow-Cooked Somali Lamb Stew Is a Labor of Love for Ramadan |url=https://www.today.com/recipes/suugo-sabaayad-somali-lamb-stew-t301351 |access-date=2026-03-12 |website=TODAY.com |language=en}}</ref> or '''Ceesh''', is a chewy, slightly flaky type of square Somali flatbread eaten in Somalia, Kenya, Ethiopia and Djibouti.
==History== A very commonly served bread in Somali cuisine, Sabayad is usually eaten during breakfast or dinner. It is made from a dough of plain flour, water and salt. It is generally rolled into rough squares and briefly fried in a pan.
==References== {{Reflist}} Category:Unleavened breads Category:Flatbreads Category:Djiboutian cuisine Category:Kenyan cuisine Category:Somali cuisine Category:Somali inventions
{{Bread-stub}} {{Breakfast-stub}} {{somalia-stub}} {{africa-cuisine-stub}}