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Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac 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).

Saj bread

Unleavened yufka bread made on griddle
Alternative names	Tava bread
Type	Flatbread
Place of origin	Middle East, South Asia
Main ingredients	flour, water, salt
Media: Saj bread

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 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 Israel it is commonly known as "Druze pita", even when made by non-Druze.

Stuffed bread

Gözleme is a savory Turkish stuffed flatbread, and cooked over a griddle, the saç. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.[5][6]

Indian sub-continent

Tava roti bread

Tava roti is a roti cooked on a tava.

Gallery

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

See also

• Markook, another bread called "saj bread"
• List of flatbreads

References

External links

• Tutorial: How to make Saj Bread on YouTube (Arabic)

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