Pan Tannour Bread
This recipe for saj/tannour bread is made with all-purpose flour, water, sugar, and salt. The dough is kneaded and left to rest, then divided into small pieces, rolled out, and baked in a hot pan after being sprayed with water, until it puffs up and develops a beautiful color. The video confirms the basic ingredients and adds only a few execution details, such as oil, flour for dusting, a water spray bottle, and a sponge for shaping.
A homemade flatbread inspired by tannour bread, cooked in a pan.
Like a soft pan-cooked flatbread.
A hot pan helps create the bread’s surface and texture.
Ingredients
- 4 cups (550-570 g) All-purpose flour
- 2 cups (400 ml) Water
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- a little Oil
- a little Flour for dusting the tray and work surface
- in a spray bottle Water for the spray bottle
- available at home Water spray bottle
- the size of the pan Sponge
Instructions
- Place the amount of water in the mixing bowl first.
- Add the flour, salt, and sugar to the water in the mixing bowl.
- Bring the dough together in the mixing bowl, reserving some of the water if necessary, as flour varies from place to place.
- Knead the dough by hand on the work surface until soft and smooth.
- Place the kneaded dough in an oiled bowl or plate, cover it, and let it rest for about 10 minutes.
- Divide the dough on the work surface into pieces weighing approximately 50 g each.
- Place the dough pieces on a flour-dusted tray, cover them, and let them rest for about 10 minutes.
- Roll out each piece of dough by hand on the work surface until thin.
- Transfer the piece of dough from hand to hand on the work surface to stretch it out and remove excess flour.
- Wrap the piece of dough around a sponge to give it a round, bundle-like shape, then flatten it again.
- Spray the bread with water from the spray bottle before baking it in a hot pan.
- Place the bread in the hot pan and bake over high heat until it puffs up and develops color.
- Turn the bread in the hot pan and bake the second side until cooked through.
- After baking, remove the breads and let them cool, then stack them or store them in a bag.