Recipes from The Gaza Strip: Fattoush

Recipes from The Gaza Strip

Saj Bread

Country: The Gaza Strip
Course: Bread
Makes: 6 servings


  • 2 tsp active dry yeast
  • 1 tbsp sugar
  • 1 1/4 cups warm water (about 110 to 115 degrees)
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • Oil for coating the dough
  1. Mix the yeast with 1/4 cup of the water and the sugar. Let stand until frothy. Now measure out 2 1/2 cups of flour and sift together with the salt into a bowl. Make a well in the center of the mixture and pour in the yeast and the rest of the water.
  2. Mix the ingredients together, slowly adding the rest of the flour (or as much as you need to make a smooth dough). Turn out onto a floured surface and knead until no longer sticky.
  3. Rub some oil around the inside of a large bowl and transfer the dough into that bowl. Turn the dough ball until it is completely coated with oil. Cover the bowl with a clean, damp towel and let rise in a warm place until doubled in bulk.
  4. Punch down then knead again for a few minutes. Divide the dough into balls that are about 2 1/2 inches in diameter. Flatten each ball with the palm of your hand or a rolling pin (they should be thinner than pictures, like a tortilla). Brush lightly with olive oil.
  5. Cook the bread on a rounded surface such as the back of a wok. Cook on both sides until you get a nice golden crust. Note: The inside of a large skillet worked just fine for me.