Dec 29, 2007

Saj Bread Recipe - خبز الصاج- And Pita Bread Making



المقادير
ثلاثة أكواب و نص دقيق. ملعقتين صغار خميره فوريه. واحد و ربع كوب ماء فاتر. ملعقه صغيره سكر. نصف ملعقه صغيره ملح. زيت لدهن العجينة. 

ألطريقه
تخلط المواد مع بعض. مع أخذ الحذر بإضافة الماء بالتدريج. تترك العجينة لتخمر ساعه من الزمن. تقطع و ترق و باستعمال المخده الخاصه بخبز الصاج يتم تشكيلها و خبزنا على الصاج الساخن. صحتين. 


Saj bread is a flat round bread baked on an upside down iron wok hot surface. this is an easy recipe for Saj bread:
INGREDIENTS:
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water (about 110 to 115°)
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Oil for coating the dough
Directions:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. Flip the flattened dough on a curved hot surface (similar to an upside down wok). Bake for less than a minute on one side and then flip to cook the other side. Sometimes you only cook on one side, depends on your preference. Pile your bread sheets and cover to keep soft and warm or serve immediately. You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.
For the video with the music I originally used, check this out:

18 comments:

reem elmenawi said...

Hi Summer. I love your enthusiasm and professionalism in your videos. I tried making lebanese bread before, but it didn't puff. I would like to try this recipe. I will let u know the outcomes.

Summer said...

Reem, great to see you here!
i am glad you are enjoying my site and my videos. i think the temperature of the oven has a lot to do with making the bread puff or not. usually our home ovens do not do a great job in that area.
hope the recipe works out for you! Thanks for coming by and leaving a comment. :)

Arlette said...

Marhaba Ya azizati..
Glad to see this posting, for the Markouk... I had lots of photos from back home about preparing the markouk, the pc crash this summer and i lost most of my photos...
by the way the second video is not working. tried it twice and its not working....
I am happy to see your posting..

Anonymous said...

Great post. If I prepare the dough 15-24 hours before heating it, will it turn out well?

Mom said...

Anonymous, i see no problem in preparing your dough ahead of time, 12-24 hours ahead of time is good but no longer than 24 hours. after it rises you should keep it in a cool place. get it out in a warmer climate at least couple of hours before you start working with it again so it would be easy to handle. good luck!

Anonymous said...

About 10 years ago, while on a tour in Israel (in better times), we visited the northernmost area, near the Golan Heights. We stopped along the road to buy from the locals. I have been looking for years to find out the name of the fantastic bread and "sandwiches" that we bought. The flatbread was cooked on what I now know was a saj. The mostly white filling was very tart and tangy. I think it was yogurt-based, maybe with goat cheese? I think the bread was brushed with olive oil and hyssop or rosemary. Is anyone familiar with this wonderful recipe? It was so good I remember the taste after 10 years. I would buy or build a saj just to be able to reproduce this food - and the great memories of all the cultures and traditions we encountered during that trip.

Mom said...

anonymous, thanks for your comment!
the filling you had could be made of Yogurt cheese, you may find a recipe for it here: http://www.foodnetwork.com/recipes/alton-brown/yogurt-cheese-recipe/index.html
my guess that the herb that was used is dry mint. glad you enjoyed it back then and know how it is made now :)

Sherman Unkefer said...

I've started making bread by hand. What part does kneading play in the process?

Mom said...

Sherman, kneading the dough does not take time, it is a way to mix your ingredients to form a dough that would spread when you roll it and shape it by hand. knead the dough, let it rest, cut into balls, let rest again then start working with it to form your bread. hope this answers your question.

Gabe said...

Hi,
Great videos, anyone knows where I can buy the Convex saj oven from. I can't find any source on the internet. I live in the US.

Mom said...

Gabe, Thanks for your comment here.
I think you will not find the Convex saj oven anywhere, but you can make your own! you need a heat source,adjustable gas lit fire is usually used under a wok. Or you can just flip your wok upside down and try to use it on your stove top to create the saj oven. hope this works out for you.

fico score said...

I was wondering if any Lebanese people out there may have a recipe for traditional/authentic homemade Saj bread that I can make without having to buy the special concave pan?

Mom said...

fico score, You can use this recipe that i posted. You can cook it on an iron flat top or in a skillet, it should cook the bread well and you will get very close results. hope it works out for you.

Anonymous said...

thanks for the video.Did you know where can you find saj oven

Mom said...

Anonymous, Thanks for coming by. I am sorry, i have no idea where to buy the Saj oven, but you may use an inverted wok on high heat, make sure the wok is all made of cast iron and has no wooden handles.

Kosher Restaurants said...

In a bread recipe, can you substiute self rising flour for the regular flour? rid of the salt?

Mom said...

Kosher restaurants, You can use self rising flour for this type of bread but you should use salt, and you use only a little bit of it, it would not hurt...but you can always try not to add salt and i do hope the recipe works out for you.

Anonymous said...

I've been told you need to mix brown white and semolina flour for markouk, your recipe looks like ordinary flat bread, or is markouk just same but thinner and more like lace than cloth?