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.
- 3 cups flour
- 1 cup boiling water
- 1 TBSP salt
- 2 TBSP Veg Oil
- 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.
- 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.