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.

httpv://www.youtube.com/watch?v=Tf7wo99_vfQ