Saj Bread
Saj bread is a thin Turkish flatbread cooked on a heated griddle, and this version needs only five pantry ingredients. The dough uses both water and milk, which gives a softer bite than a water-only dough. Each portion is rolled thin on a floured surface, then carried to the griddle on a wooden rod. One kilogram of flour makes a large stack that folds flat for storage.
Instructions
Combine the flour, water, milk, dried yeast and salt in a large bowl. Knead the mixture thoroughly until it comes together as a single dough.
Cover the dough and leave it to rest for about 30 minutes.
Knead the dough a second time, then divide it into smaller portions. Dust your work surface with flour so nothing sticks, and roll each portion out flat with a rolling pin.
Lift a rolled-out piece on a wooden rod and lay it onto a heated griddle. Once the first side is cooked, turn the bread over and cook the reverse side.
Take the bread off the griddle and let it cool. Fold it and store it.
Make it personal.
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