Traditionally cooked over charcoals or wood fire on a large dome-like skillet called Saj. I have none but managed to get creative by cover the handles of my wok and turning it upside down to create the saj skillet. Don’t have a Wok? Don’t shy away of trying this recipe with an iron cast.
Ingredients:
- 3 cups flour
- 1 cup boiling water
- 1 TBSP salt
- 2 TBSP Veg Oil
Dough Directions:
- Add all ingredients to your mixer using a dough hook.
- Allow them to mix until a tender ball forms, if it’s too dry add water one tbsp. at a time.
- Allow the door to rest for 10 minutes then get to work.
Saj Directions:
- Cut your dough into small pieces and shape them into balls.
- Flatten them using your palm, then using a rolling pin roll until then enough that you can see your fingers through it.
- Tip: Lift and turn the dough frequently as you roll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it’s starting to stick.
- Place it on your upside down wok or iron skillet and flip once bubbles form.
- Keep cooked saj breads covered with a clean dishtowel while cooking any remaining breads.
- Tip: If making saj for sandwiches only cook one side, cooking both sides will give it a nice crunch that is ideal for dipping.
Hi Lara.
Thank you for the amazing recipe. I was looking for the secret of a tender saj bread so i thought maybe the boiling water used. What is your opinion…why do you use boiling water? Is this recipe traditional? Where it comes from?
Thank you and best of luck.
Ghada
Hi Ghada, Different recipes have different techniques. This was passed down to me by a family member. So I am not sure if its the boiling water or the oil that helps it from sticking but it seems to work for us all the time.