Muufo

Muufo is a type of bread that is well-known in Somali cuisine. It is made from wheat flour or refined flour mixed with water, yeast, and salt, then placed in the interior of a clay oven until it is cooked. Ordinary muufo is round and flat, with a hard exterior and a soft interior.

Muufo is eaten at both lunch and breakfast. It is usually accompanied by ghee, sugar, milk, meat broth, or soup. In some regions, spices such as cloves or cardamom are added.

Preparation

The standard method begins by mixing flour with water, yeast, and salt. The dough is covered and left to rise for a period. Once risen, it is divided into balls, each of which is flattened by hand. The baker places the flattened piece inside the hot interior of the oven. It cooks in a matter of minutes and is removed with a long tool.

The oven

The muufo oven—called a tinaar (clay oven) in some areas—is made from mud and straw mixed together and has a pear or conical shape with the opening at the top. A wood or charcoal fire is lit underneath. The heat inside the oven cooks the dough, giving muufo a distinctive taste and texture that cannot be achieved with electric ovens.

Varieties

Wheat muufo is well-known in the northern and central regions, while refined flour muufo is more common in cities. There is also a smaller muufo that many people eat for breakfast. The differences depend on the type of flour, the amount of yeast, and the cooking time.