Extensible Dough — Shraq

What I find remarkable about this Bedouin bread is the rolling out — or pushing out — by hand and then the stretching by tossing. The tossing is the basic pizza dough technique but this bread is incredibly thin. Note that the griddle is not evenly hot, it is cooler at the top, and so the bread is cooking unevenly which the baker seems to correct for towards the end of the video by folding the bread in half and putting it back on the griddle, called a saj.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s