Making authentic Lebanese Saj bread using our Saj Kit

Making authentic Lebanese Saj bread using our Saj Kit

Got your hands on our new modernEID X Studio Tuut Authentic Lebanese Mini Saj Pan?

In this video, I walk you through working the dough and some tips for success using your Saj.

I'm going to walk you through how to make Saj bread (also markook, khubz ruqaq, shrak, khubz rqeeq, mashrooh) a type of unleavened flat bread that is commonly eaten in the Levant and throughout the Middle East.

This bread can be used for making wraps or shawarma sandwiches, or just eating with assorted dips like hummus, and Lebne.

These tips can also be applied to creating other breads like roti, paratha, tortillas and more—  follow along because I’ll follow this video up with PART TWO: making manaeesh using the Saj pan too!


Grab the foolproof recipe for making Saj Bread below:

Jo’s Saj Bread Recipe


2 3/4 c AP unbleached flour

1/4 c whole wheat flour

1 tbsp sugar

1 tsp salt

1 tbsp olive oil 

2 tbsp yogurt (greek yogurt or labne)

Approx 3/4c warm water

*1 tsp instant yeast (Saf-Instant Yeast Red is best)

  1. *Mix sugar, yeast and 1/4c of the warm water together, set aside until bubbly and foamy.
  2. Mix salt with another 1/4c of the warm water until dissolved, set aside.
  3. Mix together in bowl or stand mixer:  flours, olive oil, and yogurt.
  4. Add in activated yeast mixture and continue mixing. 
  5. Add in salt water mixture and continue mixing. 
  6. Now add enough of the remaining warm water until dough comes together without being too dry or sticky. 
  7. Knead for about 5 mins and let rest about 30 mins before working with it. (You can use a stand mixer with dough hook for this part)
  8. Tun dough out on a cutting board and divide into approximately 12 equal pieces. You should have a portion that is slightly larger than a golf ball.
  9. Flour you surface and use the wooden handle from your Saj kit to roll out a piece to about a 6inch circle. Use your hands to stretch it slightly without tearing.
  10. Transfer this round to your lightly floured Tara (the carrying pouch turned inside out to the white side from your Saj kit), and stretch the dough carefully until it covers the entire top.
  11. Flip it quickly onto your ready Saj pan. After 30 seconds flip it over and continue cooking until browned and done. 
  12. Repeat with the remaining dough. 

*Yeast is optional! You don’t need to use it but I find it gives the bread an extra flavor that I prefer.


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