Ever seen the video of middle eastern bakers slamming pillows covered in bread against a brick oven? Well we’re not doing this, but this is as close as you can get at home.
Be careful when pressing the dough with the oven mitt as bubbles sometimes pop and release steam!
Ingredients
- 1 1/2C Warm Water
- 1T Active Dry Yeast
- 1T Sugar
- 3T Extra Virgin Olive Oil (EVOO)
- 1t Salt
- 3C AP Flour + 2T, divided
Steps
- In a cambro or large bowl, whisk together warm water and sugar. Then add yeast and 2T AP Flour. Cover, let sit 15m.
- Add oil and salt and whisk.
- Add 3C AP Flour, and knead into a large ball.
- On a floured surface, divide the ball into 10 pieces.
- Roll each ball tightly and let rest 10 minutes.
- On a floured surface, roll a ball paper thin.
- On a saj pan, an inverted stainless steel bowl, or a large non-stick skillet over medium heat, cook the bread.
- Use an oven mitt to press down on the Saj until large bubbles start to form.
- Cook for 30 seconds, then flip and cook for another 30s - 1m.
- Place into a towel, or warm oven until ready to eat.
- If desired, slather with butter, garlic, or garlic butter.
