Saj Bread II
Ingredients
Directions
Prepare the dough
Mix ingredients and knead thoroughly.
Cover the dough and let rest for about 30 minutes.
Knead the dough again and divide into smaller portions.
Shape and bake
Roll out each portion over a flat surface with a rolling pin, sprinkling flour to prevent sticking.
Take up rolled-out dough with a wooden rod and apply it to a heated griddle.
Turn over and bake on the reverse side.
Remove and let cool.
Fold and store.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the gluten network that gives the dough its structure and elasticity.
- Water
- Hydrates the flour so gluten can develop and the dough becomes pliable.
- Vegetable oil
- Adds fat that keeps the dough tender and makes it easier to roll thin.
The step that matters
Resting the dough. Resting lets the gluten relax and the flour fully hydrate, so the dough rolls out thinly without tearing or springing back. Skipping the rest makes shaping harder.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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