ciao! cooks
Za'atar Saj
Fresh fl atbread topped with
this herbaceous spice blend is a
beloved treat morning through
night.
INGREDIENTS
1 1/4 cups warm water
(about 110 to 115°F)
3 1/2 cups all purpose fl our
1/2 tsp salt
oil, for coating dough
olive oil
1 Tbsp za’atar spice
METHOD
1. Sift fl our and salt into a
warm bowl. Form a well in the
center. Pour in yeast mixture and
remaining warm water.
2. Begin to mix by hand, adding
remaining fl our as needed. Turn
out onto a fl oured surface, and
knead for about 10 min, until
smooth and no longer sticky.
3. Oil a large bowl. Place dough in
bowl, and turn to coat with oil.
4. Cover with a damp cloth, and
put in a warm place free of drafts
for 1 1/2-2 hours. Dough should
be doubled in bulk. Knead for a
few minutes then divide into balls
about 2 1/2 inches in diameter. Roll
balls into circles on a lightly fl oured
surface with fl oured rolling pin, or
fl atten into circles with hand.
5. Flip the fl attened dough on a
curved hot surface (similar to an
upside down wok). Bake for less
than a minute on one side, then
fl ip to cook the other side.
6. Mix za'atar and olive oil. Spread
on a warm saj bread.
Chef Adam Tayfour
Les Saj Restaurant
The saj, a dome-shaped cooking vessel producing a large fl at bread of the
same name, is the inspiration for chef Adam Tayfour's foray into bringing
authentic Middle Eastern and Mediterranean dining to the fast casual scene in
Winnipeg. The tastes of Lebanon and Syria have found a loyal following in St.
James and beyond with favourites like the Arabic chicken shawarma, beef and
cheese saj and the ridiculously economical platters featuring falafel or kebabs
along with rice, mixed pickles, hummus, garlic sauce and freshly baked saj.
18
ciao! / aug/sep / two thousand eighteen