Honeycomb Bread

Dessert

Aug 7

Rooti Farmaajo, also known as “honeycomb bread,” is a delightful treat, particularly popular in Somali cuisine around Ramadan. This bread is known for its soft texture and and striking appearance.

Honeycomb Bread (Rooti Farmaajo)

Servings: 10–12

Prep Time: About 20 minutes (plus 1–2 hours for dough to rise)

Cook Time: 25–30 minutes

Total Time: About 2 hours and 50 minutes (including rising time)

Print the Recipe

Ingredients:

3 cups all-purpose flour
1 tbsp instant yeast
1 tsp sugar
1 tsp salt
2 cups warm milk
3 tbsp vegetable oil
Cream cheese (about 1 tsp per roll)
Sweetened condensed milk (for drizzling)
Shredded coconut (for topping)

Instructions:

Prep the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add 1.5 cups warm milk, mixing until dough starts to form. Gradually add more milk if needed until dough is soft and slightly sticky. Add vegetable oil and knead 10 minutes until smooth and elastic. Cover and let rise until doubled, 1–2 hours.
Shape the Dough: Punch down the dough, then divide into golf ball–sized pieces. Flatten each into a 5-inch circle, add 1 tsp cream cheese in the center, and fold edges to seal into stuffed balls.
Assemble the Bread: Oil a round baking dish. Arrange stuffed dough balls seam-side down in a flower-like pattern. Lightly cover and let rise 15–20 minutes until slightly puffed.
Get Ready to Bake: Preheat oven to 375°F (190°C).
Bake: Bake 25–30 minutes until golden brown and puffed up.
Finish and Serve: Drizzle generously with sweetened condensed milk and sprinkle with shredded coconut. Cool slightly in dish before serving. Best enjoyed warm.