Saj Bread Recipe - How to get them fluffy

mikegreen

I tried a Saj bread recipe recently and the dough came out nice, but I’m still figuring out the right heat and thickness to get that perfect puff. Did any of y’all use a dome or flat surface for it? I’m also looking for a way to get that soft-but-slightly-chewy texture. If anyone’s tried their hand at it, I’d really love to hear how it went!

caliking

@mikegreen - could you post your recipe?

milk in the dough usually yields a more tender crumb. Higher protein flour might give it the chew you're looking for. 

GrateEggspectations

Welcome. No insights here. You have a great name for this forum. 

Edith

Try rolling the dough thinner and flipping as soon as bubbles form. Covering it right after cooking helps keep it soft and fluffy.