 Unleavened yufka bread made on griddle | |
| Alternative names | Tava bread |
|---|---|
| Type | Flatbread |
| Place of origin | Middle East,South Asia |
| Main ingredients | flour,water,salt |
Saaj bread (Arabic:خبز صاج,romanized: khubz ṣāj,Turkish:sac ekmeği,Sorani Kurdish:نانی کوردی) ortava bread (Hindi:तवा रोटी,romanized: tavā roṭī) isunleavenedflatbread inMiddle Eastern andSouth Asian cuisines baked on a metalgriddle, calledsaj inArabic andtava in the Indian subcontinent (concave inIndia and convex inPakistan).
Yufka bread (Turkish:yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in])unleavenedflatbread inTurkish cuisine, also known under different names inArab cuisine, baked on a convex metal griddle, calledsaj in Arabic andsaç in Turkish.[1][2][3]
Arabsaj bread is somewhat similar tomarkook shrek, but is thinner and larger.[4]
InPalestine, the saj bread is simply calledshrāke, differing from themarkook, which is baked in aclay oven (tannur).[4]
In Cyprus, it is known as pitta saji. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.[5]
Gözleme is a savory, softTurkish stuffedflatbread, cooked on the convex saç.[6][7]
Tava roti is aroti cooked on atava.
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{{cite book}}: CS1 maint: location missing publisher (link), Photographic illustration no. 30 "Dreizehn Brotarten", 'Thirteen bread types'.
