Markook Shrak is a Middle Eastern unleavened flatbread.
Markook Shrak, also known as simply Markook, is traditionally cooked on a tawa/saj. There isn't an exact origin for the bread, but it is believed by historians to have come from the Levant region where it was consumed for centuries. Nowadays, the bread is typically sold in Middle Eastern markets.
Ingredients
2 cups wheat flour
2 cups all purpose flour
2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
1/4 cup olive oil
1 to 1.1/2 cups warm water (or as needed)
Instructions
Mix the yeast and sugar in, add 1/2 cup warm water. Mix and leave for 10 minutes until yeast is bubbly.
In a large bowl add all the remaining ingredients except the water. Then add the yeast and only 1/2 cup water. Knead the dough, if you notice that it is too dry and difficult to form into a smooth ball, then it needs more water. Add a little of water gradually and knead until you have a smooth and soft dough. Knead the dough for 10 minutes.
Cover the bowl and leave for an hour until the dough doubles in size.
Divide the dough into 8 equal pieces. Form the pieces into balls and place them on a clean kitchen towel. Cover them with a towel and leave to rise for half an hour.
Sprinkle flour on the surface on which you will roll the dough.
Put the Wok (upside-down) on the oven top and open the fire on high.
Roll the dough ball on the floured surface until you have a very thin round sheet of dough.
Place the dough sheet on the hot wok and bake on one side only. Once shrak bread is ready remove and cover with a kitchen towel immediately so as not to dry. Repeat the process with the remaining balls of dough.
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