Indian Tawa

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A tava(h), tawa(h), saj, or sac is a large, flat or convex disc-shaped griddle (UK frying pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in south, central, and west Asia for cooking a variety of flatbreads and as a griddle for meat. It also sometimes refers to ceramic griddles.

In west Asia, tava/saj are invariably convex, while in south Asia, both flat and convex versions are found.

Etymology [link]

The Persian language name tava(h)/tawa(h) is used in South Asia; while the Turkic name saj (lit. sheet-metal and written saç or sac in Turkish and صاج in Arabic)^[1] is used in Southwest Asia, with overlap in Afghanistan and Pakistan.^[2]

The word tava is also used in Turkish, but refers to any kind of frying pan.

In Bulgaria, flat ceramic сач or сачѐ (sach/sache) are used for table-top cooking of thin slices of vegetables and meat; тава (tava), on the other hand, are metal baking dishes with sides.

Breads [link]

A tava or saj is used to cook a variety of leavened and unleavened flatbreads and crepes across the broad region: saj bread, roti, chapati, paratha, chaap, pao bhaaji, chaat, dosa, and pesarattu.

In Pakistan, especially in rural areas, large saj are used to cook several breads at a same time or to make romali roti.

• 

  Saj bread being cooked on a 'saj'

• 

  A Palestinian woman cooking markook bread on a saj in a West Bank village.

• 

  Markouk being cooked prepared on a saj.

• 

  A gas-fired saç (rear) in a restaurant near Antalya

Meat [link]

Meat is often cooked on a saj.

General cooking [link]

In south Asia, tavas are also used to fry foods called tava fry, taka tak bhaji, tawa bhaji, tawa masala, etc..

See also [link]

• Sač, a cooking utensil used in the Balkans with a saj-shaped lid
• Mongolian barbecue, a Taiwanese grill dish sometimes using a saj-like griddle.
• Comal (cookware), a similar utensil in Mexican cuisine
• Griddle, a similar utensil used in Scotland and elsewhere

Notes [link]

1. ^ Maxime Rodinson, et al., Medieval Arab cookery, 2001, p. 154
2. ^ Suad Joseph, Afsaneh Najmabadi, Encyclopedia of Women & Islamic Cultures: Family, body, sexuality and health, 2005, p. 109

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