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Djibouti
Fermented flatbread made with turmeric, fennel and nigella seeds, sprinkled with sugar and served with yogurt during Eid.
Somalia
A traditional Somali flatbread, flaky and layered like paratha; made with flour, baking powder, sugar, salt, milk, oil, and coriander; the dough is repeatedly coated with oil and folded before being flattened and fried; crispy outside, soft inside; came to Somalia through Indian cooking along the trade routes; served with stews and meat dishes like beef suqaar; a breakfast and lunch staple.