Saj bread

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

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 in Arabic and tava on the Indian subcontinent.

Types[]

Middle East[]

Bread[]

Druze women making Druze pita in Isfiya, Israel.

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 saç in Turkish.[1][2][3]

Arab saj bread 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 Israel it is commonly known as "Druze pita", even when made by non-Druze.

Stuffed bread[]

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

Indian sub-continent[]

Tava roti bread[]

Tava roti is a roti cooked on a tava.

Gallery[]

  • Kurdish bread (Iran)

  • Lavaş (Azerbaijan)

  • Qurasah (Sudan)

  • Roti (India)

  • Shrāke (Palestine)

  • Yufka bread (Turkey)

See also[]

  • Markook, another bread called "saj bread"
  • List of flatbreads

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. ^ a b 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., 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.

External links[]

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