Laffa flat bread on Saj oven - Druze style

#laffa #druze #flatbread #naahn #oriental
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Yeah guys!
Long time since my last video. A special one now.
From my last trip to the near east (Tel Aviv) I brought a great recipe for an incredibly popular street food there made by the people of the Druze. The women take the flat dough on a pillow and smash it on their oven they call it Saj. I simulated such oven by just flipping my Muurika steel fire pan upside down and placed it on my gas paella burner for maximum heat. You'll need this high heat for the great bobbles that make this bread so great.
Here is the recipe for the flat bread:
375 g strong plain flour (AP flour if you can't get plain flour)
125 g whole wheat flour
300 g of water (so 60& hydration some use more water but it's just easier to handle with 60%)
10-15 g of salt
1 tsp olive oil
7 g of dry yeast or 15g of fresh yeast
Here is the recipe for the Labane topping
Labane:
greek yoghurt mixed with goat yoghurt (3/4 - 1/4) or leave goat yoghurt if you do not like it and just take greek yoghurt,
Put the yoghurt in a towel and let it rest over a bowl for 24h so that all the water sinks to the bowl and the thick yoghurt is left in the towel.
Mix with some salt and lemon peel (organic) - ready
Put za'atar and olive oil on top once it is on the laffa.
Top the laffa with any wrap style you like
Humus
red onions
chicken
....
JUST AWESOME - ENJOY !
For the Saj oven cook:
Ikea Frösön Pillow
www.ikea.com/at/de/p/froesoen...
Muurika steel fire pan
www.finnwerk.de/muurikka/
Paella gas burner:
tomishop.de/paella-pfannen-ga...
Credits:
Original Article where I did some research about the recipie and the oven
www.haaretz.com/amp/1.4758254

[@martinmaiyer2486]

🤤

[@re-de]

Close. The original one does not have oil in the dough. The dough is unleavened but you can add a very small amount (0.03%) just to get the dough a bit fluffy (1 hr rest). Salt should also be less (around 1%)

[@hinze55555]

I found it less tasty unleavened - I'll try your recipe next time!!! Thanks for watching - I hope you're fine! greez from vienna, Hinze

[@re-de]

@@hinze55555 me too. That’s why i add a small amount of yeast and sometimes leave it overnight with 0.03% yeast. I add around 70% water and roll it in a very generous amount of whole wheat/ white flour. For your size saj, i would portion it into 50g and stretch it very very thin. You won’t even need a rolling pin. Love your videos 🙏🏼

[@hinze55555]

@@re-de aaaahhh 😱 50g for 50cm thats just invisible laffa skinny style 😉

[@re-de]

@@hinze55555 it should be very skinny. You can search for خبز صاج and you’ll see how thin it is. You’re will not be covering the whole saj with the dough.

[@sidi6283]

Great inspiration as always (•‿•)

[@po9569]

arent it getting hot on the side? how did u handle the heat so well?

[@hinze55555]

It is because of the burners I use - they are Paella burners… I posted a link in the description of the video - check it out! With these, the heat is very constant over the whole cookingspace! Greez, Hinze

[@Lagolop]

Just an idea; tell us how much water you use ....

[@hinze55555]

it's 60% hydration - so 300g of water for 500g of flour!

[@sidi6283]

Which hydration does your dough have?

[@hinze55555]

Just 60%!!!

[@sidi6283]

@@hinze55555 cool. Try it out tomorrow (•‿•)