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

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.

2 replies
  1. Ghada EL-OUD
    Ghada EL-OUD says:

    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.

    • Lara
      Lara says:

      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.


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