Saj bread

Saj bread (Arabic: خبز صاج‎, romanized: khubz ṣāj, Turkish: sac ekmeği) or tava bread (Hindi: तवा रोटी, romanized: tavā roṭī) is unleavened flatbread in Middle eastern and South Asian cuisines baked on a convex metal griddle, called saj or tava.

Saj bread
Unleavened yufka bread made on griddle
Alternative namesTava bread
TypeFlatbread
Place of originMiddle East, South Asia
Main ingredientsflour, water, salt

Types

Yufka bread

Yufka bread (Turkish: yufka ekmeği) is a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish and Arab cuisine baked on a convex metal griddle, a saj.[1][2][3]

Yufka bread is somewhat similar to markook shrek, but is thinner and larger.[4]

Shrāke

In Palestine, the saj bread was simply called shrāke, differing from the markook which was baked in a clay oven (tannur).[4] In Israel it is commonly known as "Druze pita", even when made by non-Druze.

Gözleme

Gözleme is a savory Turkish stuffed flatbread, and cooked over a griddle, sac. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.[5][6]

Tava roti

Tava roti is a roti cooked on a tava.

  • Kurdish bread (Iran)
  • Lavaş (Azerbaijan)
  • Qurasah (Sudan)
  • Roti (India)
  • Shrāke (Palestine)
  • Yufka bread (Turkey)

See also

References
  1. "Kitchen Secrets / Some Saj' Advice". Haaretz.
  2. Türk Dil Kurumu, Büyük Türkçe Sözlük search form Archived 2015-05-15 at the Wayback Machine
  3. Pitta tis Satzis
  4. Dalman, Gustaf (1964). Arbeit und Sitte in Palästina (in German). 4 (Bread, oil and wine). Hildesheim. OCLC 312676221. (reprinted from 1935 edition), Photographic illustration no. 30 [Dreizehn Brotarten (Thirteen bread types)]
  5. Koz, M. Sabri (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  6. Halıcı, Feyzi (1993). Dördüncü Milletlerarası Yemek Kongresi: Türkiye, 3-6 Eylül 1992. Konya Kültür ve Turizm Vakfı.
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