Sac bread is a traditional village bread made by rolling yeasted dough thin and quickly cooking it on a convex griddle heated over a wood fire. Often made in batches for village weddings and large gatherings, it represents the culture of sharing food.
Dissolve the fresh yeast in warm water and mix with the flour, salt, and oil. Knead until a soft dough forms that does not stick to your hands.
Cover the dough in a bowl and let it rise in a warm place until doubled in size.
Divide the risen dough into pieces and use a rolling pin to roll each into a round, thin flatbread.
Place a flatbread on the fully heated convex griddle. Cook, turning it, until both sides puff slightly and develop spots.
Do not place the dough on the griddle before it is fully heated, or the bread may harden before it puffs. Allergen: Contains gluten (wheat).
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