Khubz al Saj
Paper-thin flatbread cooked on a domed iron griddle (saj) — translucent, crackly at the edges, soft and pliable in the center. The oldest bread tradition in the Lebanese highlands.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g All-purpose flour
- 1 tsp Salt
- 300 ml, lukewarm Water
- 1 tbsp Olive oil
Instructions
- Combine flour and salt. Add water and olive oil. Mix until a dough forms, then knead vigorously for 15 minutes until very smooth and elastic. The dough must be extensible without tearing — this requires full gluten development.
- Divide into 8 balls. Cover with a damp cloth and rest for 30 minutes — this rest is essential; it relaxes the gluten for easier stretching.
- Heat a large convex griddle (saj), cast iron skillet upside down, or a flat carbon steel pan over high heat until very hot — 5 minutes minimum.
- On a lightly oiled surface, flatten a ball into a rough disc. Then stretch over the backs of your fists, rotating, until paper thin (2–3mm or less). Move quickly.
- Lay the stretched dough onto the hot surface. Cook 45–60 seconds until dry and white with scattered brown spots on the underside.
- Flip carefully — it tears easily. Cook the other side 30 seconds.
- Remove and stack under a clean towel to keep pliable. Work through all portions.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Khubz al Saj?
Paper-thin flatbread cooked on a domed iron griddle (saj) — translucent, crackly at the edges, soft and pliable in the center. The oldest bread tradition in the Lebanese highlands.
Where is Khubz al Saj from?
Khubz al Saj comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Khubz al Saj vegetarian or vegan?
As written, Khubz al Saj uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of all-purpose flour in Khubz al Saj?
The all-purpose flour called for here is part of the traditional recipe and gives Khubz al Saj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Khubz al Saj?
In a Lebanese breads spread, Khubz al Saj is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Khubz al Saj ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.