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Saj bread
Saj bread
Saj bread
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Saaj bread
Unleavened yufka bread made on griddle
TypeFlatbread
Place of originMiddle East, South Asia
Main ingredientsflour, water, salt
  •   Media: Saaj bread

Saaj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی or nanî kurdî), also known as markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq) khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق),[1] mashrooh (Arabic: مشروح) is a type of unleavened flatbread in Middle Eastern cuisine baked on a metal griddle, called saj in Arabic.

Markook Bread
Alternative namesShrak, ruqaq, rqeeq, or mashrooh
TypeFlatbread
Place of originMiddle East
Region or stateLevant, and Arabian Peninsula

Markook shrak is a type of thin (almost translucent) bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.[2] It is often folded and put in bags before being sold.[3]

It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.

History

[edit]

Markook (مرقوق) comes from the Arabic word raqiq (رقيق) meaning delicate, and raqiq also comes from the verb Raq (رق).[4]

Markook was also mentioned in the tenth-century cookbook of Ibn Sayyar al-Warraq under the name ruqaq.[5] He describes it as large and paper-thin, unleavened bread.[5]

German orientalist Gustaf Dalman described the markook in Palestine during the early 20th-century as being also the name applied to flatbread made in a tannour, although, in this case, it was sometimes made with leavening agents.[6]

Bread

[edit]

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 sac in Turkish.[7][8][9]

Arab saj bread is somewhat similar to markook shrek, but is thinner and larger.[10]

In Palestine, the saj bread is simply called shrāke, differing from the markook, which is baked in a clay oven (tannur).[10]

In Cyprus, it is known as pitta satzis (πίττα της σατζίης, pitta tis satziis, i.e. “satzi (flat)bread” or “(flat)brad of (from) satzi”), also called kattimeri. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.[11][9]

Stuffed bread

[edit]

Gözleme is a savory, soft Turkish stuffed flatbread, cooked on the convex saç.[12][13]

[edit]
  • Kurdish bread (Iran)
    Kurdish bread (Iran)
  • Qurasah (Sudan)
    Qurasah (Sudan)
  • Shrāke (Palestine)
    Shrāke (Palestine)
  • Yufka bread (Turkey)
    Yufka bread (Turkey)

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Saj bread

View on Grokipedia
from Grokipedia
Saj bread, also known as markook, shrak, or khubz ruqaq, is a thin, unleavened traditionally baked on a domed metal called a saj, originating from the region encompassing modern-day , , , and , as well as the including . It is prepared from a simple of , water, and salt—sometimes with added or —and rolled into large, paper-thin sheets up to one meter in diameter, which cook in seconds on the hot saj, resulting in a light, golden, flexible bread that is easy to digest and versatile for wrapping or layering in meals. The history of saj bread traces back to ancient civilizations in the , where it served as a staple for nomadic and farming communities due to its portability and minimal ingredients, with references appearing in 10th-century cookbooks like Kitab Al Tabikh by . In , its tradition dates to ancient times, often made with locally sourced from regions like Al-Qaseem and Al-Ahsa, though production has declined with the rise of industrial baking. Culturally, saj bread holds significant value in Levantine and Arabian societies, symbolizing communal baking practices often led by women in rural cooperatives, which support local economies and preserve heritage; it is central to dishes such as Lebanese mezze, Bedouin , Jordanian , and even sweet pastries. Nutritionally, saj bread provides essential carbohydrates for energy, along with vitamins B1 and B2, iron, and , particularly when made with , contributing to digestive health and reducing risks of chronic diseases in traditional diets. Its enduring popularity underscores efforts by organizations like the Foundation and ’s Culinary Arts Commission to safeguard this artisanal craft against modern commercialization.

Description and etymology

Physical characteristics

Saj bread is a thin typically unleavened and primarily composed of , water, and salt—though some recipes include or —resulting in a simple that yields a lightweight sheet. Typically larger than common pitas, saj bread measures approximately 60 to 90 centimeters in diameter when fully stretched and cooked, forming a broad, circular shape that covers the convex surface of its baking . In appearance, it features paper-thin layers that are often translucent enough to see through, with characteristic small bubbles, spots, or light browning from direct heat exposure during cooking. The texture of fresh saj bread is soft and pliable, allowing it to be easily folded into quarters for storage and transport, though it can become crisp or brittle if overbaked.

Names and terminology

Saj bread derives its primary name from the Arabic word "saj," which refers to the convex metal used in its preparation. This nomenclature emphasizes the cooking method central to the bread's production, distinguishing it from other flatbreads baked in ovens. Alternative names for saj bread include markook, derived from the "raqiq," meaning delicate or thin, reflecting the bread's translucent and lightweight quality. Other common terms are shrak, ruqaq, rqeeq, and mashrooh, all rooted in descriptors for thin, unleavened flatbreads. These names highlight the bread's emphasis on and portability, as noted in ancient culinary texts. In regional contexts, variations in terminology appear across cultures. For instance, in Turkish traditions, a similar thin is known as yufka, often used in layered dishes. Among communities in Gaza and the , it is called farasheeh, a simple made with flour, water, and salt. In , the counterpart is pitta satzis, typically sweetened and cooked on a domed called a satsi. The etymological roots of these terms trace back to ancient descriptions of thin breads, with early references in the 10th-century cookbook Kitab al-Tabikh by , where "ruqaq" is described as a large, paper-thin, ideal for travel. This historical usage underscores the bread's longstanding association with portability and simplicity in Middle Eastern cuisines.

History

Ancient and medieval origins

The origins of saj bread, a thin , trace back to the ancient traditions of the , encompassing the and , where flatbreads were among the earliest processed foods dating to . Archaeological evidence from sites in these regions indicates that unleavened doughs made from wild grains were baked on hot stones or simple hearths as early as 14,000 years ago, predating written records and reflecting the basic techniques of early agrarian and nomadic communities. These methods, suited to portable cooking surfaces like stone slabs or metal griddles, allowed for quick preparation in mobile lifestyles prevalent among ancient pastoralists in the region. The earliest documented reference to a bread resembling saj appears in the 10th-century Arabic cookbook Kitāb al-Ṭabīkh by Ibn Sayyār al-Warrāq, a Baghdadi scholar, where it is termed "ruqaq." Al-Warrāq describes ruqaq as a large, paper-thin baked rapidly on heated stones or metal surfaces, emphasizing its simplicity and suitability for layering or stuffing. This account, preserved in the translated Annals of the Caliphs' Kitchens, highlights ruqaq's role in Abbasid-era cuisine as a staple for both everyday and elaborate meals, underscoring its thin, pliable form that facilitated storage and transport. During the medieval period, the tradition of such flatbreads spread across the Islamic world through culinary texts and trade networks, influencing baking practices in the and extending to and . Islamic scholars and cooks documented variations in works following al-Warrāq, adapting the hot-stone or method to local grains and ovens, which solidified ruqaq-like breads as integral to regional diets by the 13th century. This dissemination via Abbasid and later Fatimid culinary ensured the endurance of these ancient techniques amid expanding empires.

Modern usage and evolution

In the early 20th century, German orientalist Gustaf Dalman documented the baking of thin, unleavened flatbreads like markook (a precursor to modern saj bread) in , observing that while the traditional method involved stretching dough over a convex metal , occasional variations included leavened dough baked in tannours (clay ovens) for slightly thicker results among rural communities. In modern times, saj bread production has seen commercialization across the , with varieties such as Jordanian Shrak and Lebanese Markouk marketed nationally and exported. This has enabled wider distribution and transformed saj from a primarily home-based staple to a commercially viable product. In the , saj bread has evolved further among communities in and , where home baking kits and electric saj alternatives have made traditional preparation accessible without specialized equipment. For instance, portable kits like the Saj Voyage allow users to bake on standard stovetops, preserving authenticity while adapting to modern kitchens in places like the and . Additionally, saj bread has influenced fusion cuisines, appearing in Mediterranean-inspired wraps and pizzas at restaurants such as Cook' n Saj in , blending Levantine flavors with European ingredients like local cheeses and herbs.

Preparation

Dough ingredients and mixing

The dough for saj bread is traditionally prepared using simple, basic ingredients that emphasize the bread's thin and elastic qualities. The core components consist of , water, and salt—sometimes with added for enhanced pliability—with the flour typically being a high-gluten variety such as bread flour to promote elasticity during stretching and shaping. In some leavened variants, a minimal amount of active dry is incorporated to allow for slight rising without altering the flatbread's characteristic thinness. Typical proportions for the dough follow a ratio of approximately 100% , 60-70% , and 1-2% salt by weight, ensuring a hydrated yet manageable consistency suitable for hand-stretching into large, thin rounds. For example, a standard recipe might use 5 kg of , 3 liters of warm , and 50 g of salt, yielding a hydration level around 60% that supports the dough's pliability. The mixing process begins by combining the and salt (and , if using) in a large , forming a well in the center. Warm water is gradually added while stirring with the hands or a until a shaggy forms, avoiding overmixing to prevent toughening the prematurely. The is then transferred to a floured surface and kneaded vigorously for 10-15 minutes until it becomes smooth, elastic, and no longer sticky, developing the network essential for the bread's final thin texture. Following , the is formed into a ball, lightly oiled or covered to prevent drying, and allowed to rest for 30-60 minutes at ; this step relaxes the , facilitates hydration, and makes subsequent shaping easier without significant rising in unleavened versions. In leavened preparations, the rest may extend longer—up to several hours or overnight—to permit gentle .

Baking process and tools

The essential tool for baking Saj bread is the saj, a convex griddle typically made of or with a of 60-100 cm, which allows for the even and rapid cooking of large, thin flatbreads. This griddle is heated over wood, , or gas flames to high temperatures of 300-400°C, enabling the to cook quickly without burning. The convex shape facilitates the stretching of the dough across its surface and promotes uniform heat distribution from the direct flame below. Following the resting phase of the , it is divided into weighing 100-200 g each, depending on the desired size of the finished and the 's dimensions. Each is placed on a cushioned cloth, known as a tara, or a floured board for initial flattening using the hands or a . The is then stretched by hand into a very thin, nearly translucent sheet—often to the full of the saj—and deftly slapped or pressed onto the preheated . Cooking occurs rapidly, typically for 30-60 seconds per side, during which small air bubbles form on the surface and the edges begin to lift and crisp, signaling readiness; the is flipped once with a or long-handled tool to ensure even browning. Once baked, the Saj bread is removed from the griddle using a hooked tool or long to peel it off without tearing. It is allowed to cool briefly to prevent sogginess, then folded into quarters for easy handling and stacked in cloth bags or covered with a cloth to retain moisture and softness during storage or serving. This method preserves the bread's pliability, making it ideal for wrapping or layering in meals.

Regional variations

Levantine types

In the , encompassing , , , and , saj bread manifests in several regional variations, all characterized by their thin, pliable texture achieved through baking on a convex metal known as a saj. These breads are typically unleavened, made from , water, and salt, resulting in large diameters often exceeding 40 cm, which facilitates easy handling and consumption. Their design emphasizes portability, a trait rooted in the nomadic heritage of communities, where the breads can be dried for extended during travel or herding. This adaptability allows them to serve as both and utensil, rolled or layered without additional tools. Lebanese shrak, also referred to as markook in some contexts, is an ultra-thin variant baked in communal ovens, yielding a soft, golden bread ideal for fresh consumption. It is commonly paired with dips like za'atar or labneh, enhancing its role in daily meals. The dough is stretched to near-translucency before baking, producing sheets up to 1 meter in diameter for sharing among families or groups. In Palestinian cuisine, markook shares similar thinness but is often slightly thicker than shrak, making it suitable for wrapping meats, vegetables, or stews; while musakhan traditionally uses taboon bread, markook can be employed in portable wrap variations of the sumac-infused chicken dish. This form underscores its versatility in portable meals, particularly in regions like Gaza where variations may incorporate olive oil for added flavor and preservation. Syrian rqeeq, akin to shrak and markook, is a thin, saj-baked used for layering in simple pastries or as a base for savory toppings. It may occasionally incorporate leavening for a lighter texture, distinguishing it in pastry applications while maintaining the portability essential to Levantine nomadic traditions. In , the shrak variant—sometimes called maluj—serves as the foundational layer for , the national dish of lamb stewed in fermented sauce, where the bread absorbs the and supports rice and meat toppings. Its large size and flexibility highlight the emphasis on communal, travel-friendly formats across the region.

Arabian Peninsula and other Middle Eastern forms

In the , shrak bread takes on forms adapted to the region's nomadic and communal lifestyles, often featuring greater durability for travel and storage in arid environments. In areas like , shrak is prepared slightly thicker than Levantine versions, enhancing its resilience for desert journeys, and is commonly paired with stews, dates, or to complement its subtle flavors. Yemen features distinctive adaptations of saj bread under names like maluj or ṣaluf, reflecting the country's diverse culinary influences. Maluj, a leavened , is frequently layered or torn into pieces to accompany hearty stews like , Yemen's national dish, where it absorbs the rich, spiced broth of tomatoes, , and aromatic herbs. Extending to adjacent areas, Turkish yufka represents a close relative, consisting of large unleavened rounds up to 60 cm in diameter, stretched thin and baked on a saj-like . These sheets are often sun-dried for extended storage, preserving them for months and enabling their use in layered pastries such as , where multiple sheets are brushed with butter and filled with nuts. In , pitta satzis offers a sweeter twist, prepared on a domed satsi with dough enriched by sugar and , yielding crispy, golden flatbreads enjoyed as a or , sometimes filled with cheese or . Other Middle Eastern expressions include Iraqi mashrooh, a thin saj-baked suited for wrapping or stuffing into sandwiches, providing a portable base for grilled meats and vegetables in everyday fare. Across the region, particularly among communities in the , saj bread baking emphasizes communal traditions, where families gather around open fires to stretch and cook large batches on shared griddles, fostering social bonds during meals like prepared with and broth.

Culinary applications

Plain and everyday uses

In Levantine households, plain saj bread is a versatile staple for , often torn into pieces and dipped in mixed with , a traditional herb blend, or paired with yogurt-based spreads like labneh for a simple, flavorful start to the day. This preparation highlights its soft, chewy texture, making it ideal for communal morning meals where family members share from a single large sheet. For lunch and dinner, plain saj bread serves as a lightweight wrap for everyday fillings such as , , or grilled vegetables, providing a flexible alternative to utensils in casual settings. In , it is traditionally used in dishes like , where the thin sheets are layered on a platter to absorb the yogurt-based , topped with and lamb. Its thinness, typically around 60 cm in diameter when baked at home, allows one sheet to serve 4-6 people, fostering communal sharing during family gatherings. As a snack, plain saj bread is frequently folded and dipped in tahini, offering a convenient, on-the-go option that leverages its pliability without additional preparation. Nutritionally, it acts as an energy-dense staple, with carbohydrates comprising up to 50% of daily caloric intake in traditional Levantine diets, delivering quick sustenance from its simple base while contributing essential and minerals when made with whole grains.

Stuffed and specialized varieties

Stuffed and specialized varieties of saj bread incorporate fillings or toppings added to the dough before or during cooking, transforming the simple into versatile dishes suitable for snacks, meals, or celebrations. One prominent example is za'atar manakish, a Levantine topped where the is spread with a mixture of (a blend of wild , seeds, , and other herbs) combined with , then baked until the topping infuses the bread with aromatic flavors. Variations include toppings of akawi or for a creamy texture, or ground lamb mixed with onions, tomatoes, and spices for a savory meat version known as lahme bil ajin. These are a staple in , often enjoyed as or snacks from roadside vendors. In , represents a folded and sealed stuffed variant cooked on a sac—a dome-shaped akin to the saj—where thin dough encases fillings before being pressed and cooked to a crisp finish. Common savory fillings feature sautéed with onions and seasoned with cheese, or mashed potatoes blended with caramelized onions and for a hearty option. The dough is rolled thinly, filled, folded into a crescent or rectangle, sealed at the edges, and cooked over high heat for 3-5 minutes per side until golden and blistered. This portable highlights the saj's utility in creating enclosed pockets that retain moisture and flavor. Sweet specialized varieties expand saj bread's role in festive contexts, particularly in Mediterranean and Arabian traditions. In , kattimerka (or katimeria) involves rolling thin dough into coils or envelopes, brushed with and sprinkled with and , then cooked on a sadji—a wok-like saj variant—for a crispy, rolled treat drizzled with post-baking. Similarly, Yemeni khamir bread, a slightly sweetened , is stuffed with a paste of pitted dates, , and butter, shaped into rounds, and baked or griddled during holidays like to provide an energy-rich item. These date-filled versions emphasize the bread's adaptability for sweet, spiced indulgences tied to cultural observances. For festivals such as Eid in , larger sheets of saj bread are prepared as stuffed or topped bases, often filled with spiced ground lamb seasoned with onions, , and herbs, or sweetened with ground nuts like walnuts and pistachios mixed with sugar and for dessert-like sheets shared communally. These oversized variants, akin to lahm bi ajeen but scaled for gatherings, are baked briefly on the saj to meld the fillings, serving as a centerpiece for celebratory meals that underscore social bonding.

Cultural significance

Role in regional cuisines

In Levantine cuisines, particularly in , , and , saj bread functions as a fundamental component of mezze spreads, where it accompanies an array of dips such as , labneh, and , as well as salads like and grilled meats. This versatile is torn or folded to scoop these shared dishes, enhancing communal dining experiences and providing a neutral base that absorbs flavors without overpowering them. During , saj bread holds particular importance in meals for breaking the fast, often incorporated into dishes like Gazan fatteh, where it is toasted and soaked in broth to offer quick, sustaining nourishment after sunset. Across the , including and , saj bread—sometimes known locally as shrak—integrates deeply into stew-based meals, serving as an absorbent layer beneath or alongside rich broths in traditional preparations like , a yogurt-lamb with rice that embodies regional during family gatherings and celebrations. This practice underscores saj bread's symbolic value in fostering social bonds, as hosts offer it generously to guests as a of welcome. Dietarily, saj bread exhibits high prevalence in rural Middle Eastern communities, especially among populations, where overall bread consumption contributes approximately 33% of total daily caloric intake, supporting energy needs in nomadic and agrarian lifestyles. In these contexts, its production from local flours aligns with traditional patterns, providing essential carbohydrates and while comprising a core element of balanced meals. Common pairings include labneh for protein-rich spreads, olives for healthy fats, and eggs for added sustenance, creating simple yet nutritionally complete breakfasts or snacks that reflect resource-efficient regional eating habits.

Social and economic aspects

In many Levantine communities, the preparation of saj bread is traditionally a female-led activity, with women baking it in home or village settings using communal saj , which fosters social bonds during family and neighborhood gatherings. Among groups in and , saj bread symbolizes , often served fresh from the in tents to welcome guests as a of and cultural warmth. Economically, saj bread production sustains small-scale bakeries and rural cooperatives in and , where it provides opportunities, particularly for women who manage baking and sales operations. In , traditional saj baking contributes to local food systems, supporting artisanal production amid broader consumption that underscores the bread's role in regional subsistence economies. The practice faces preservation challenges from , which has reduced home-based and led to a shortage of skilled artisans, diminishing the transmission of traditional techniques to younger generations. Efforts to recognize saj bread's methods as , similar to other Levantine flatbreads, highlight its potential for safeguarding gender-specific roles and community practices against modernization. Recent examples include a 2024 opening in by a displaced Syrian specializing in saj bread, preserving traditions in the , and a January 2025 initiative by deploying a mobile bread truck in Gaza to distribute fresh saj bread, underscoring its role in and cultural resilience. While traditionally dominated by women, contemporary shifts include increasing commercial operations that diversify employment but risk eroding the bread's communal roots.

References

  1. https://food-heritage.org/saj-an-essential-and-authentic-lebanese-flatbread/
  2. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/saj-bread/
  3. https://www.mypitawrap.com/blog/saj
  4. https://www.alphafoodie.com/markouk-saj-bread/
  5. https://www.davidlebovitz.com/lebanese-flatbreads-saj-baking/
  6. https://maureenabood.com/what-is-a-saj/
  7. https://www.tuvefloden.com/2024/05/30/i-love-these-types-of-middle-eastern-bread-so-delicious/
  8. https://www.196flavors.com/shrak-markook/
  9. https://safinstantgulf.com/origins-of-bread-with-safinstantgulf-story-of-markook-shrek-bread/
  10. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/farasheeh-bread/
  11. https://www.cyprusisland.net/cyprus-cuisine/pies/pitta-tis-satzis
  12. https://www.sciencedirect.com/science/article/pii/S235261811830009X
  13. https://www.researchgate.net/publication/323249553_Traditional_flat_breads_spread_from_the_Fertile_Crescent_Production_process_and_history_of_baking_systems
  14. https://www.mdpi.com/2304-8158/11/15/2326
  15. https://sajvoyage.com/
  16. https://www.tripadvisor.com/Restaurant_Review-g187147-d11929974-Reviews-Cook_n_Saj-Paris_Ile_de_France.html
  17. https://www.ammoura.co.uk/lebanese-bakery-desserts/the-secrets-of-perfect-lebanese-bread-manakish-saj-and-more/
  18. https://pmc.ncbi.nlm.nih.gov/articles/PMC9368210/
  19. https://www.academia.edu/48356629/Traditional_flat_breads_spread_from_the_Fertile_Crescent_Production_process_and_history_of_baking_systems
  20. https://www.themediterraneandish.com/musakhan-sumac-chicken/
  21. https://gulfmagazine.co/omani-khubz-exploring-traditional-bread-varieties/
  22. https://www.anwarkitchen.com/saltah
  23. https://www.cyprusfoodmuseum.com/en/sylloges/paradosiakes-syntages/pitta-satzi-served-cream-and-spoon-sweets
  24. https://amiraspantry.com/mansaf-recipe/
  25. https://www.bbc.co.uk/food/recipes/zataar_manakeesh_99833
  26. https://cooking.nytimes.com/recipes/1022594-manaqeesh-zaatar-flatbreads
  27. https://www.theguardian.com/lifeandstyle/2018/aug/08/manousheh-lebanese-flatbread-faddy-eater
  28. https://www.themediterraneandish.com/gozleme-turkish-flatbread/
  29. https://aegeandelight.com/authentic-gozleme/
  30. https://www.kopiaste.org/2007/11/kattimerka-katimeria/
  31. https://mycustardpie.com/2018/06/06/ramadan-breads-with-dates/
  32. https://www.hungrypaprikas.com/lahm-bi-ajeen/
  33. https://www.irishtimes.com/food/2023/06/12/spiced-lamb-stuffed-flatbreads-for-a-middle-eastern-inspired-dinner-you-can-make-in-minutes/
  34. https://www.growfoodnorthampton.org/2024-stories-of-seed-sovereignty-garden/
  35. https://pubmed.ncbi.nlm.nih.gov/19580699/
  36. https://www.saveur.com/baking-bread-with-bedouins/
  37. https://thisweekinpalestine.com/bedouin-food-culture/1000/
  38. https://www.albustanseeds.org/news/golanheightsbaker-c4lc7-a2j3l-3t32k
  39. https://wck.org/news/mobile-bread-truck
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