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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Manaqich Saj is a traditional village-style flatbread that uses a mix of whole wheat and all-purpose flour for a wholesome texture. The dough is proofed overnight for enhanced flavor and elasticity. The coarse corn flour adds a rustic touch, preventing sticking while shaping and cooking. Cooked on a hot saj or round-bottom pan, the bread develops a delightful aroma and a slightly crispy exterior. Perfect for topping with your favorite ingredients.
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Mix all the dry ingredients together.
Start adding the lukewarm water gradually until you get a soft dough.
Let the dough rest for 5 minutes.
Sprinkle a generous amount of coarse corn flour on your surface.
Form the dough into balls (around 70g each), coating them well with corn flour to prevent sticking.
Cover and let rest at room temperature for 1 hour.
Transfer the dough balls to the fridge and let proof overnight.
Take the dough out 30 minutes before baking.
Shape, top, and cook on a hot saj or any round-bottom pan until the bread is cooked through and slightly crispy.
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If your dough feels too sticky, add a small amount of flour to adjust the texture.
Use a hot saj or pan that is not non-stick to achieve the authentic texture.
Coating the dough balls with coarse corn flour prevents sticking and adds a rustic texture.
Can I use only all-purpose flour instead of mixing with whole wheat flour?
Yes, but the texture and flavor will be less wholesome compared to the mix of flours.
What is the purpose of proofing the dough overnight?
Proofing overnight enhances the flavor and elasticity of the dough.
Can I cook this on a non-stick pan?
It is recommended to use a pan that is not non-stick to achieve the authentic texture.
How do I know the bread is cooked properly?
The bread should be cooked through and slightly crispy on the exterior.
Can I freeze the dough balls for later use?
Yes, you can freeze the dough balls after proofing and use them later by thawing and shaping before cooking.
