Saj Flatbreads (Karpasia Style)
Recipe by Andri Fragkou
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INGREDIENTS
- 3 1/3 cups (500g) 00 Flour
- 3 1/3 cups (500g) Country-style Flour
- 2/3 cup flour for rolling out
- 1 tablespoon (15g) fine salt
- 1 tablespoon (15g) sugar
- 1 teaspoon (5g) dry yeast
- 2 – 2 ½ cups (500-600ml) water
- 2/3 cup (180ml) melted vegetable butter
- 2/3 cup (180ml) olive oil
- honey for serving
METHOD
- Knead the dough and let it rest for 10 minutes. Take portions of dough and form balls weighing 150-160g each. Let them rest for another 10 minutes.
- Dust each ball with flour, roll it out with a rolling pin, and then pass it through a pasta machine. Start from the thickest setting and gradually thin it down to the second to last setting for the thinnest sheet. Cut the dough sheet in half and place the pieces side by side, facing upwards, so they touch each other.
- Brush the dough with the melted vegetable butter and olive oil. Fold the sheet into a long, narrow strip. Brush again with butter and olive oil. Roll it up into a stick shape, then gently stretch it to thin it out, and finally coil it into a spiral. Let it rest for 10 minutes. Roll it out with a rolling pin and cook on medium heat in a non-stick pan. Drizzle with honey and serve.
