📝 About This Recipe
Transport your kitchen to the mountains of Lebanon with Khoubiz el Saj, a legendary unleavened flatbread known for its remarkable elasticity and paper-thin texture. Traditionally baked on a domed metal griddle called a 'Saj,' this bread is the soul of Lebanese street food, offering a delicate chew and a toasted, nutty aroma. It is the perfect vessel for everything from morning Labneh to savory evening shawarma, embodying the rustic elegance of Levantine baking.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (sifted)
- 1 cup Whole wheat flour (adds traditional nutty flavor and texture)
- 1.5 teaspoons Fine sea salt
- 1 teaspoon Granulated sugar (helps with browning on the hot griddle)
Liquids and Binding
- 1.5 cups Warm water (approximate; should be around 105°F)
- 2 tablespoons Extra virgin olive oil (for a supple dough)
- 1/2 teaspoon Instant dry yeast (optional; used traditionally in small amounts for extensibility rather than rise)
For Shaping and Cooking
- 1/2 cup Extra flour (for dusting the work surface)
- 1 tablespoon Vegetable oil (to lightly coat the resting bowl)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, sea salt, sugar, and instant yeast until perfectly combined.
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2
Make a well in the center of the dry ingredients and pour in the olive oil and 1 cup of the warm water. Begin mixing by hand or with a dough hook on low speed.
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3
Gradually add the remaining 1/2 cup of water. Knead for 8-10 minutes by hand (or 5-6 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rest in a warm, draft-free spot for at least 1 hour. This allows the gluten to relax, which is crucial for stretching.
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5
After resting, divide the dough into 10-12 equal-sized balls (roughly the size of a large lemon). Smooth them out by rolling them between your palms.
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6
Place the dough balls on a floured tray, cover again, and let them rest for another 15-20 minutes. This second rest makes the final stretching much easier.
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7
Preheat your Saj griddle. If you don't have one, invert a large wok over a gas flame or use a very large non-stick crepe pan over medium-high heat.
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8
On a heavily floured surface, take one dough ball and flatten it with your palm. Use a rolling pin to roll it out into a thin circle about 8 inches in diameter.
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9
The 'Master Step': Pick up the dough and drape it over your fists. Gently toss it from one forearm to the other, rotating it, letting gravity stretch it until it is translucent and nearly 14-16 inches wide.
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10
Carefully lay the stretched dough over the hot, domed Saj. It should sizzle immediately. Cook for about 30-45 seconds until bubbles form and the bottom has golden-brown spots.
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11
Flip the bread using a thin spatula or your fingers (be careful!) and cook the other side for just 15-20 seconds. It should remain soft and pliable, not crispy.
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12
Remove the bread and immediately place it in a basket lined with a clean kitchen towel. Fold the towel over the bread to trap the steam; this keeps the Khoubiz soft.
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13
Repeat the process with the remaining dough balls, stacking the finished breads on top of each other to maintain warmth and moisture.
💡 Chef's Tips
The secret to paper-thin bread is the resting time; if the dough springs back while rolling, let it rest 5 minutes more. Use a mixture of flours as specified; the whole wheat provides the 'bite' while the white flour provides the stretch. If using a wok instead of a Saj, ensure it is clean and placed securely over the burner to avoid accidents. Do not overcook the bread; it should have 'leopard spots' but still be soft enough to roll into a sandwich without cracking. Store leftovers in a sealed plastic bag once completely cooled to keep them from drying out.
🍽️ Serving Suggestions
Spread generously with Labneh, a drizzle of olive oil, and a sprinkle of Za'atar for a classic breakfast. Use as a wrap for hot chicken or beef Shawarma with plenty of Toum (garlic sauce) and pickles. Serve warm alongside a bowl of creamy Hummus or Moutabal for dipping. Fold into triangles and serve with a traditional Lebanese omelette (Ijjeh) and fresh mint leaves. Pair with a glass of chilled Arak or a hot cup of Lebanese black tea with sage.