How to make muufo: Traditional Somali maize flatbread making a comeback in Nairobi kitchens

Muufo, the beloved maize flour flatbread, is making a quiet but steady comeback in Eastleigh and kitchens across Nairobi, as more home cooks rediscover its nostalgic flavours and cultural roots.

Popular in Somali households and Somali Kenyan communities in Eastleigh, Garissa, and Mandera, Muufo is more than just bread; it is a warm, nostalgic reminder of homesteads, evening tea gatherings, and hearty stews shared with family.

Muufo is a traditional flatbread originating from Somalia, crafted mainly from maize flour.

Its unique preparation, often baked in a special clay oven known as a “muufo tanoor”, gives it a thick, slightly crispy exterior and a soft, tender interior, just like the Chinese corn bread.

Historically, muufo was a staple meal served alongside suqaar (Somali stir-fried beef), maraq (Somali soup), or simply with sesame oil and a sprinkle of sugar for breakfast or dinner.

With urban lifestyles limiting access to traditional tanoor ovens, many modern cooks have adapted the recipe to kitchen ovens and stovetops.

What you will need

2 cups of maize flour

1 cup of all-purpose flour (optional, for softness)

1 teaspoon of salt

1½ cups of warm water (adjust as needed)

1 tablespoon of sugar (optional, for a light sweetness)

1 teaspoon of baking powder (for fluffiness)

Steps to follow

Step 1

Mix your dry ingredients by combining maize flour, all-purpose flour, salt, sugar, and baking powder in a large bowl.

Other Topics To Read

• Food
• somali foods
• Muufo
• maize flour flatbread
• muufo tanoor
• maraq
• Somali soup
• How to make muufo: Traditional Somali maize flatbread making a comeback in Nairobi kitchens
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Step 2

Gradually add warm water while stirring, until a thick batter (paste)forms, ensuring it is thicker than pancake butter, but pourable.

Step 3

Cover the batter and let it rest for about 20–30 minutes; this now allows the mixture to settle and thicken slightly.

Step 4

If you are using a pan or large sufuria, lightly oil and heat it over medium-high. Or if you are using an oven, preheat to 200°C and grease a baking tray.

Step 5

Now pour the batter onto the pan or baking tray, smoothing it into a thick round shape. Cook until bubbles form on the surface and the underside turns golden brown. When cooking this, you only cook one side or both, if you like. So let it cook for about 5–7 minutes.

Step 6

If you are using a pan, flip and cook the other side until it is browned. If you are using the oven, bake for 10–15 minutes, then flip and bake for another 5 minutes for an even crust.

Step 7

Slice into wedges and serve with maraq, suqaar, or a drizzle of sesame oil and honey for a sweet touch. Enjoy your muufo with friends and family.

For those craving an authentic taste without the kitchen hassle, Somali restaurants in Eastleigh, such as City Star Restaurant and Al-Yusra, serve freshly made muufo paired with rich Somali beef stew.