This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
Manaqish is the Arabic pizza. This pizza style dish is usually topped with an exotic za’atar or cheese mix. Perfect for parties, as an appetizer or for lunch/dinner.
Yeast and I are not good friends. I'll put it right out there. No mollycoddling the issue. Or trying to hide it. We have a duel thing going. So far, yeast has won. By not working. I own a lot of bread baking bibles. I try to bake bread. I fail. I drool and cry over other peoples spectacular successes in the oven. For me, I think my oven is in cohorts with the yeast, and they are secretly planning a massive coup against me. Speaking of which, my washing machine has been acting up too. But I may have thwarted my kitchen extremists rise with this simple, homely bread. Saj is a leavened bread that is made throughout the Middle East (Lebanon's version is called Markouk). It is a simple mix of white flour and yeast, and after rising, it is rolled out paper thin and is cooked on a special heated domed surface, called....*you got it* ...a "saj". It seems to be Pita Bread's thinner and more modest cousin, the one who decided to stay home and help with the farm work and do all the chores, whilst Pita, with her thicker frame and come-hither pouches, crossed paths with that good-for-nothing ruffian Mayonnaise and started living it up and partying like a rock star in Europe and the USA. Stop me people! Before this becomes the Mills & Boons of Breads. This bread is simple to put together, give or take the 60-75 minute rise time. It reminded me of a lot of Indian flat breads, but the yeast and the "doughiness" does stand out as different from what I am used to. I love the pillowy softness of the bread, and it is great for sopping up a saucy curry or used as a wrap. Saj Bread (Completely and unabashedly sourced from mimicooks.com) 2 teaspoons active dry yeast 1 tablespoon sugar 1 1/4 cups warm water 3 1/2 cups all-purpose flour 1/2 teaspoon salt Oil for coating the dough 1. Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. 2. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. 3. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour or more warm water as needed. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky. 4. Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled. 5. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. 6. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. 7. Cook the flattened dough on a hot surface (I used a flat non-stick griddle pan). Cook for less than a minute on one side and then flip to cook the other side. 8. Pile the bread sheets as they are made and cover to keep soft and warm or serve immediately. Saj Bread and Curry - Middle East meets Further East I am sending this in to Joanne who Eats Well With Others' Regional Recipes Event - Middle Eastern Food and to Yeastspotting as well!
Think pizza crossed with Middle-Eastern spices and you’ve got James Martin’s irresistible lamb flatbread recipe. Made with chilli and lots of fresh herbs it’s a taste-bomb of flavours. Looking for something else? Take a look at lots more of our flatbread recipes here.
The best Lebanese flatbreads with zaatar or Manoushe za'atar. They are light with crispy edges. Their unique flavors will impress you.
Make this delicious, exotic accompaniment a part of your Springtime barbecue feast.
Limited Edition- Get yours today! This mini Saj kit offers an authentic Lebanese culinary experience from the comfort of your own kitchen! While innovative and beautiful, this mini-Saj kit is ENTIRELY MADE IN LEBANON BY HAND by artisans and craftsman. We teamed up with StudioTuut bring this unique artisanal piece to you! Saj bread (also markook, khubz ruqaq, shrak, khubz rqeeq, mashrooh) is a type of unleavened flat bread that is commonly eaten in the Levant and throughout the Middle East. It is baked on a domed or convex metal griddle, known as Saj. This Saj kit can not only craft Saj bread, but also manaeesh, roti, tortillas, and anything you can imagine! The Mini Saj Kit includes: The Saj: Made of series 400 food-grade stainless steel, and compatible with gas, electric and induction stovetops. The entire unit separates into 2 pieces with a base pan and convex top. Yes, you can also bake in the base pan right in the oven! The handle/rolling pin: A carved wood handle attaches perfectly to lift the saj pan on and off the stove. It can also be used to roll out your dough AND as a spatula to lift up your finished creations. The travel pouch/Tara: Used as a handy storage and travel bag for your kit, it features an outer strap that allows it to slide over a suitcase handle for easy travel! Exclusively for modernEID, the storage pouch is embroidered with our “Sahtein” motif. BUT WAIT, the storage pouch reverses to transform into a “Tara” (also “Kara”), a traditional pillow used to stretch out the dough and then flip it onto your hot saj! The maintenance manual: Full of instructions and tips to help you sail through this experience smoothly, it also contains “Teta’s favorite dough recipe” for you to enjoy the delicious aroma of freshly baked manoushe wherever you are! Studio Tuut ( توت ) is a multidisciplinary design studio based in Beirut, aiming to create and innovate consciously. They offer local Lebanese artisans a chance to showcase their skills to preserve a national heritage while providing financial independence. We are proud to partner with companies who also believe in the importance of supporting local artisans and preserving heritage when creating products. Feel good about where you shop! *Please note, because it is used for food we cannot accept returns on this item. Discount codes are not applicable to this product.
A quick and easy vegetarian labneh flatbread recipe.
This is an amazing recipe for how to make Lebanese Flat bread with za'atar seasoning. It is an authentic Mediterranean recipe that can be served by itself, as an appetizer or as a accompaniment to any dish or hummus.
Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki. This recipe is a delightful and imaginative dish for the whole family.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
This Homemade Naan Bread Is Soft, Chewy, And Simply Delicious. You Won’t Believe How Easy It Is To Make And Will Want It As A Side To Every Meal. EASY NAAN RECIPE I love making homemade bread, and
By Habeeb Salloum Issue #135 • May/June, 2012 Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from God. The Egyptians call bread ‘aysh which means “life itself.” In the Arab world, if a piece of bread […]
Za'atar bread is a Lebanese flat bread that is topped with a mixture of olive oil and za'atar. It makes the perfect addition to a tear-and-share platter alongside hummus, vegan tzatziki and selection of olives and fresh vegetables. Alternatively, enjoy it as Lebanese people do, as a hearty and comforting breakfast.
This homemade pita bread is so much better than store bought! Soft, puffy, and flavorful, it's just as delicious plain as it is with a topping or dip. The recipe is from the Short Stack edition Yogurt by Molly Yeh.
Also known as bazlama, this culturally favored flatbread is super easy to make and is sure to be your new go-to for fresh, homemade bread.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
A variation of a recipe from the excellent book "Man'oushé," by Barbars Abdeni Massaad, these breads from Master Baker Jeffrey Hamelman are rolled into rounds, filled, and folded into triangle shapes before baking.
Packed with bold spices and delicious flavor, this 3-way crispy Lebanese falafel recipe is one that needs to be on rotation in your home again and again. It is vegan.
Bake this gluten-free pita bread from scratch with just oat flour, potato starch, cornstarch, and yeast. Great bread for sandwiches and snacks.
Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste that's spread over the bread before it's baked. Jessamyn Rodriguez likes to serve it with feta and olives.
This bread holds a special place in my heart. I grew up with it at every meal and it's my favorite bread, ever. My dad would come home with stacks of fresh barbari and I would be so excited to eat a slice of the fresh bread as he would cut them up. Since we ate this every day, he would buy them by t
Hummus topped with aromatic lamb mince. A starter or a small meal, this is a show stopper hummus. If you haven't tried this before, you're in for a real treat! This recipe makes 2 starter size plates (double what you see in the photo).
Traditional Bulgarian recipes are some of the richest foods in all of the European countries. Bulgarian food is mainly based on meat and vegetables
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
