Saj bread

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.

Saaj bread

Unleavened yufka bread made on griddle
Type	Flatbread
Place of origin	Middle East, South Asia
Main ingredients	flour, water, salt
Media: Saaj bread

For the literary genre, see Saj'.

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 saç 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]

Gallery

• 
  Kurdish bread (Iran)
• 
  Qurasah (Sudan)
• 
  Shrāke (Palestine)
• 
  Yufka bread (Turkey)

See also

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