Saturday, July 6, 2008
I’ve written before about Saj bread (or Lebanese Mountain bread) in more detail in my post about Labib, the wonderful little pie shop in Beirut. So, I am not going to repeat the same info again. Suffice it to say that I got a major craving for this delicious bread and I had a good bit of homemade Labneh on hand, the thick drained yogurt.
I still had some of the Pain al ‘ancienne in the fridge and I could not have asked for a better dough fit for this preparation. I have an old wok that I use as a make-shift (a bit ghetto, I know, but it works) saj. I invert it on top of my largest stove burner and voila! A mini saj. I make a quick rough dough circle of the dough, ‘rough’ is the key word here, and place it on the hot upside down wok. A minute later I flip it over and cook it for another 20 seconds. That’s it.
I served these babies topped with the drained yogurt, olive oil, salt, arugula and olives. For me, it can hardly get any better than this.
