Saj_bread

Saj bread

Saj bread

Unleavened bread baked on a griddle

Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: saç ekmeği) or tava bread (Hindi: तवा रोटी, romanized: tavā roṭī) is unleavened flatbread in Middle Eastern and South Asian cuisines baked on a metal griddle, called saj in Arabic and tava in the Indian subcontinent (concave in India and convex in Pakistan).

Quick Facts Alternative names, Type ...

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]

Indian sub-continent

Tava roti bread

Tava roti is a roti cooked on a tava.

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

See also

References

  1. [1]
    "Kitchen Secrets / Some Saj' Advice". Haaretz.
  2. [2]
    Türk Dil Kurumu, Büyük Türkçe Sözlük search form Archived 2015-05-15 at the Wayback Machine
  3. [3]
    Pitta tis Satzis
  4. [4]
    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. [5]
    "Pitta Saztis".
  6. [6]
    Koz, M. Sabri (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  7. [7]
    Halıcı, Feyzi (1993). Dördüncü Milletlerarası Yemek Kongresi: Türkiye, 3-6 Eylül 1992. Konya Kültür ve Turizm Vakfı.
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