Saj bread
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, romanizedkhubz ṣāj, Turkish: sac ekmeği) or tava bread (Hindi: तवा रोटी, romanizedtavā 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).

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.

Gallery

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. ^ 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.((cite book)): CS1 maint: location missing publisher (link), Photographic illustration no. 30 "Dreizehn Brotarten", 'Thirteen bread types'.
  5. ^ https://www.productsfromcyprus.com/en-us/products/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.