Saj bread

It has been suggested that Markook (bread) be merged into this article. (Discuss) Proposed since June 2025.

Saaj bread

Unleavened yufka bread made on griddle
Type	Flatbread
Place of origin	Middle East, South Asia
Main ingredients	flour, water, salt
Media: Saaj bread

Saaj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی or nanî kurdî) is a type of unleavened flatbread in Middle Eastern cuisine baked on a metal griddle, called saj in Arabic.

Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and sac in Turkish.^[1][2][3]

Arab saj bread is somewhat similar to markook shrek, but is thinner and larger.^[4]

In Palestine, the saj bread is simply called shrāke, differing from the markook, which is baked in a clay oven (tannur).^[4]

In Cyprus, it is known as pitta satzis (πίττα της σατζίης, pitta tis satziis, i.e. “satzi (flat)bread” or “(flat)brad of (from) satzi”), also called kattimeri. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.^[5][3]

Gözleme is a savory, soft Turkish stuffed flatbread, cooked on the convex saç.^[6][7]

• 
  Kurdish bread (Iran)
• 
  Qurasah (Sudan)
• 
  Shrāke (Palestine)
• 
  Yufka bread (Turkey)

• Markook, another bread called "saj bread"
• Chapati
• List of flatbreads

• Tutorial: How to make Saj Bread on YouTube (Arabic)