Markook

Markook

Alternative names	Shrak
Type	Flatbread
Cookbook: Markook  Media: Markook

Markook, also known as Shrak (Arabic: مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as saj. It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook is flattened and kept very thin before cooking, resulting in a very slender depth. It is usually folded and put in bags before being sold. It is commonly compared to pita bread, which is known in Mediterranean cuisine.

Yufka (Sac Ekmeği)

Yufka is a type of Turkish bread. It is a thin, round, and unleavened flat bread similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish . Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content, and depending on how low the moisture is, a long shelf life. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before serving.

Gallery

• 

  Markouk prepared by Syrian Jews in Jerusalem.

• 

  A Palestinian woman baking markook bread on Saj oven in the village of Artas near Bethlehem.

• 

  Markouk being prepared and cooked on a Saj.

See also

References

Flatbreads Asia Barbari bread Bazlama Bhakri Bhatoora Bindaetteok Bing Bolani Chapati Dosa Khebz Khubz Kulcha Gözleme Khanom buang Lahoh Laobing Lavash Luchi Malooga Markook Matzo Naan Obi non Papadum Paratha Mung bean dosa Pita Pletzel Puri Qutab Roti Roti canai Sanchuisanda Sangak Scallion pancake Sheermal Shelpek Taboon bread Taftan Tandoor bread Europe Crisp bread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Lefse Opłatek Pancake Pane carasau Piadina Pita Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Tonis puri Tunnbröd Africa Aish Mehahra Injera Khubz Lahoh Ngome Americas Arepa Bammy Casabe Tortilla List of tortilla-based dishes Tortilla de Rescoldo Recipes on WikiBooks Category:Flatbreads Food portal

Bread List of breads Types Brown bread White bread Whole wheat Flatbread Multigrain bread Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened Ingredients Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage History of bread List articles American breads Brand name breads Bread dishes British breads Indian breads Pakistani breads Quick breads Sweet breads Recipes on WikiBooks • Category:Breads • Food portal