Homemade Sambusa Dough (Easy Version)
July 14, 2017
"This dough is used to make sambusas (Ethiopian dough (and also made in other African, Middle Eastern countries and sometimes called Samosas) that is designed to fill with meats or vegetable flavorful fillings). The version given here is an easier representation of some other homemade sambusa doughs."
- Serving Size: 1 (29.4 g)
- Calories 86.8
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 157.5 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 0.4 g
- Sugars - 0 g
- Protein - 1.6 g
- Calcium - 13.4 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a small bowl, whisk together the oil and water.
In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.
Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces.
Form each piece into a ball and flatten into a disk.
Roll out each into a 6-inch round, dusting often with flour.
Cut each round into quarters.
Heat the dough by placing the cut-outs on a cookie sheet and placing them in 200 F oven for about 4-5 minutes, or until the dough is partially dry and a bit more firm, being CAREFUL not to dry it too much so that it won't crack, but firm enough so it holds its shape when you are ready to fill them. The point is not to cook the dough, but just to get it firm and sturdy.
Fill and fry the sambusas directed for the particular sambusas of your choice.
Tips & Variations
No special items needed.