I’m going to walk you through how to make Saj bread (also markook, khubz ruqaq, shrak, khubz rqeeq, mashrooh) a type of unleavened flat bread that is commonly eaten in the Levant and throughout Arab countries. In this video I walk you through a foolproof Saj bread dough recipe, working the dough and some tips for success using your Saj pan.
This bread can be used for making wraps or shawarma sandwiches, or just eating with assorted dips like hummus, and Labne.
These tips can also be applied to creating other breads like roti, paratha, tortillas and more— follow along because I’ll follow this video up with PART TWO : making manaeesh using the Saj pan too!
ABOUT THE SAJ PAN:
This mini Saj kit offers an authentic Lebanese culinary experience from the comfort of your own kitchen!
While innovative and beautiful, this mini-Saj kit is ENTIRELY MADE IN LEBANON BY HAND by artisans and craftsman. We teamed up with StudioTuut to add our exclusive Sahtein motif, and bring this unique artisanal piece from Lebanon to you!
**Want to get your hands on this unique Saj pan?
modernEIDXStudioTuut Authentic Lebanese Saj Kit
Got questions on how to use your pan? go ahead and ask us in the comments!
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Let’s make S Bread on our new Mini S be sure you’ve read all the instructions and notes on the included manual first and if th never taught you how to make S bread om your T they now when you open up the kit you’re going to find first a
Wooden rolling pin slh handle SLS spatula your s which comes in two pieces put them together and then take your carrying case you’re going to flip it inside out to create your Tara or pillow and that’s going to help you stretch the dough and flip it on your pan make your
Dough according to the included recipe at the end of this video you can always save the video for later roll your dough into a log and divide into approximately 12 equal pieces roll each piece into a little ball it should be just a little bigger than a golf ball set the
Remaining aside in add dis and cover with plastic stretch your first piece around on a flowered surface and then grab your included rolling pin and start to roll your dough out I find this particular recipe creates the softest dough the most skilled Tas know how to stretch this dough by tossing it around
Hand to hand I always seem to drop mine on floor but I do practice every time and I was actually quite shook that I figured out how to do this while filming the video okay I’m not perfect but that’s why Italians invented plasta rollers feel free to cheat I like to put
My pillow on top of a bowl and I continue to stretch the roll dough over the top trying to go carefully without tearing it and working it to the sides of the pillow you want to basically get it thin enough that you can almost see
Your hand through it let’s heat up our s take it over to your stove top but do not keep the wood handle on it when it’s over the flame it’ll burn started around medium heat but you can gradually crank it up as you need to this is about the
Time I realized I should have worn an apron but it’s Okay We’re In Too Deep now now you wait for your SA to pass the light and frost test but what is this fancy word it’s how to prep any stainless steel surface so nothing sticks you drop some water on it if it
Sizzles it’s not ready so we’ll keep waiting when you drop water on it and then the water starts bouncing around like a crazy Mercury ball or this Flubber looking like thing then your pan is ready to go take a bit of a neutral oil and lightly coat your pan if she
Starts smoking you put on too much get another napkin and wipe it down don’t use your fingers like me I am a season grab your dough and quickly flip it onto the center of your pan let it cook for about 30 seconds here and then use your spatula SL handle
Thing to flip it over about another 30 seconds until slightly golden brown and this is about the time you do a dance because you are becoming a successful dat thing you could grab a non-modern a platter but I don’t know why you would but when your sa bread is golden and
Ready going to pick her up put it on a platter look at her so thin so delicious so we’re going to keep going making some more plain ones before we start adding some topping for the first topping we’re going to take some zad in a bowl and
Then mix it with some good Olive oil until it creates a thin paste you don’t need to oil your s every time but I do it periodically just to be safe you’re going to add on some new dough flip her over after 30 seconds and now we’re
Going to top with the zad and spread it around I only spread it about on half the dough when she starts bubbling like this we are ready use your spatula to fold it in half and then remove it from the pan don’t use your fingers like me
Okay maybe I’m not a t now’s about the time you start getting cocky with your flipping skills and if you miss your mark like I just did use your spatula and drag it over now we’re going to go in with some hwi or halumi cheese and
Put it on about half of our fli bread I usually do the cheese at the end because I always seem to get cheese all over my pan now fold that piece in half and finally get some tongs to remove your bread from the pan nothing beats freshly
Made Sage bread that you made with your hands with a pan that was also made by hand enjoy