Master the Art of Saj Bread in Just a Minute

Learn how to make traditional Lebanese Saj Bread (Markouk) right at home with simple ingredients and an inverted pan!
This paper-thin flatbread is soft, stretchy, and perfect for wraps, mezze, or just with olive oil & za’atar 🌿✨
#sajbread #markouk #flatbreadrecipe #mediterraneanfood #lebanesecooking

Ingredients:
3 cups all-purpose flour (or a mix of all-purpose + whole wheat)
1 tsp salt
1 tsp sugar (Honey)
1 tbsp olive oil
1 cup warm water (more or less, as needed)
Instructions:

Make the dough:
In a large bowl, mix flour, salt, and sugar (Honey). Slowly add warm water and olive oil while mixing. Knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5 minutes with a mixer).

Rest:
Cover with a damp cloth and rest for at least 30 minutes, or up to 2 hours. This helps with gluten development and easier rolling.

Divide & shape:
Divide the dough into small balls (about the size of a golf ball or a bit larger). Let them rest for 10 more minutes.

Roll thin:
Roll each ball out very thin — almost paper-thin — on a lightly floured surface. Traditional saj bread is almost see-through when raw.

Cook on saj or substitute:
Heat your saj, inverted wok, cast iron pan, or griddle on medium-high.

Place the rolled dough on it and cook for about 30–45 seconds per side until bubbles form and slight golden spots appear. Flip carefully with tongs.

Stack & cover:
Place cooked bread in a clean towel to keep soft and warm.

watch how this dough turns into pepper thin sage bread in seconds it’s perfect for any kind of manish and easier than you think just mix flour salt honey warm water and olive oil knead for a few minute then let it rest for the best result divide the dough into small bowls and roll each one out until it’s pepper thin heat your s and cook each side for about 30 seconds yep it’s that easy