Khubz al Saj

Paper-thin flatbread cooked on a domed iron griddle (saj) — translucent, crackly at the edges, soft and pliable in the center. The oldest bread tradition in the Lebanese highlands.

Ingredients

• 500 g All-purpose flour
• 1 tsp Salt
• 300 ml, lukewarm Water
• 1 tbsp Olive oil

Method

1. Combine flour and salt. Add water and olive oil. Mix until a dough forms, then knead vigorously for 15 minutes until very smooth and elastic. The dough must be extensible without tearing — this requires full gluten development.
2. Divide into 8 balls. Cover with a damp cloth and rest for 30 minutes — this rest is essential; it relaxes the gluten for easier stretching.
3. Heat a large convex griddle (saj), cast iron skillet upside down, or a flat carbon steel pan over high heat until very hot — 5 minutes minimum.
4. On a lightly oiled surface, flatten a ball into a rough disc. Then stretch over the backs of your fists, rotating, until paper thin (2–3mm or less). Move quickly.
5. Lay the stretched dough onto the hot surface. Cook 45–60 seconds until dry and white with scattered brown spots on the underside.
6. Flip carefully — it tears easily. Cook the other side 30 seconds.
7. Remove and stack under a clean towel to keep pliable. Work through all portions.

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