Tech which makes Sense

This recipe cannot be found in any cookbook. In fact, I myself coined the name of this bread. It’s the bread I enjoyed when I ate bologna sandwiches during my first days of school in New Jersey.

I first came across this strange bread during school lunch. Across from my school, in the middle of Newark, New Jersey was my favorite deli. There was always a line of students waiting to get their freshly baked bread with their favorite meat and cheese.

Then during my high school years, I found this bread again. My palate was beginning to develop and had gone from bologna sandwiches to Italian-style hot dogs. This is a fantastic hot dog sandwich stuffed in half a slice of flying saucer bun topped with mustard, bell peppers, onions, and hash browns.

Later, I found out that this bread has been made for centuries in the Middle East. There are many different versions similar to pita bread or Armenian bread. My version is unique and was derived from my pizza dough recipe. Here is my recipe and I hope you enjoy it!


A poolish is a baking term used to make Italian and French breads. Enhances the flavor of bread.

1 cup of flour

1 – Cup of water or buttermilk

1 – A pinch of yeast

Mix the flour, water and yeast until it resembles a pancake batter. Store the poolish in a plastic container and let it sit overnight in a warm place. The next day the poolish should be bubbly and ready to make the batter. Try the poolish with water and buttermilk and see which you like best.

Dough ingredients:

3 cups of flour

1 – cup warm water

1 teaspoon salt

1 – teaspoon yeast

1 – tablespoon olive oil (optional)

Add the poolish to the above ingredients and knead the dough until smooth. Add a little more flour if needed. Then place your dough in a covered container and let it rest at room temperature for 1 hour. After that, let your dough rise slowly in the fridge overnight.

First upload:

The next day take your dough out of the fridge and let it come to room temperature, this takes about 2 hours. Be sure to provide a warm place for your dough to rise for the first time. When it has almost doubled in size, it is ready to form circles.

Second ascent:

Use a large flat skillet and drizzle with olive oil. Shape your dough into 4 round buns in the shape of a flying saucer and place them on the baking tray. Each plate should be about 6-7 inches in diameter. Cover them with light plastic wrap that has been drizzled with olive oil. Let them grow again for about an hour or more. They should be a little swollen.


Set your oven temperature to about 400 degrees and cook about 15-18 minutes. They should be a light brown color when they are done. Let them sit to cool before slicing.

When cool, cut it in half and open up the center so you can stuff your steak sandwich or hot dog. This recipe makes 8 half rounds of flying saucer bread. Enjoy!

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