خبز الصاج

We mix 3 cups of flour with a pinch of salt in a bowl.

Gradually add water while kneading until we get a soft, smooth dough.

We continue kneading well until the dough starts showing veins (a sign it's well kneaded).

We grease the dough surface lightly with oil, cover it, and let it rest for 30 minutes.

Meanwhile, we prepare the brushing mixture: mix ½ cup of hot oil with 2 tablespoons of flour until the flour dissolves completely, then set it aside to cool.

After the dough has rested, we divide it into balls of approximately 75 grams each

Sprinkle the work surface with flour and roll each ball into a circle.

Take three rolled-out circles, brushing a bit of the oil-flour mixture between each layer.

Stack them and roll them together into one large circle, evening the edges as needed.

Continue rolling until the diameter reaches about 30 cm.

Place the dough on a hot saj or frying pan, cooking the first side for about 2 minutes, then flip and cook the other side for 1 minute.

When the bread starts to puff up, gently begin separating the layers from one another.