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Saj bread

Last updated: 2025-07-25 06:45:19

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

Saaj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی) or ) is unleavened flatbread in Middle Eastern baked on a metal griddle, called saj in Arabic.

Types

Middle East

Bread

Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and sac in Turkish.[1][2][3]

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

In Palestine, the saj bread is simply called shrāke, differing from the markook, which is baked in a clay oven (tannur).[4]

In Cyprus, it is known as pitta saji. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.[5]

Stuffed bread

Gözleme is a savory, soft Turkish stuffed flatbread, cooked on the convex saç.[6][7]

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. 1 2 Dalman, Gustaf (1964) [1935]. Arbeit und Sitte in Palästina [Work and Customs in Palestine] (in German). Vol. 4 (Bread, oil and wine) (reprint ed.). Hildesheim. OCLC 312676221.{{cite book}}: CS1 maint: location missing publisher (link), Photographic illustration no. 30 "Dreizehn Brotarten", 'Thirteen bread types'.
  5. ↑ "Pitta Saztis".
  6. ↑ Koz, M. Sabri (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  7. ↑ Halıcı, Feyzi (1993). Dördüncü Milletlerarası Yemek Kongresi: Türkiye, 3-6 Eylül 1992. Konya Kültür ve Turizm Vakfı.

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