Traditional Saj Bread Recipe Video
Markook (also Markouk, Arabic:كماج، مرقوق، شراك) is a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as Saj. It is usually sizable, about 2 feet, and thin, almost transparent. Similar to the procedures for making other flatbreads, the dough of Saj bread is flattened and kept very thin prior to cooking, resulting in a very slender depth to this bread. It is usually folded and put in bags before being sold.
Summary
Preparation Time40 MinCooking Time1 Min
Ready In41 MinDifficulty LevelEasy
Health IndexHealthy++Servings20
HealthyLow Calorie
Ingredients
Active dry yeast - 2 teaspoons
Sugar -1 tablespoon
Warm water - 1 1/4 cups (about 110 to 115°)
All-purpose flour -3 1/2 cups
Salt -1/2 teaspoon
Oil - for coating the dough
Directions
MAKING
1. Put yeast in 1/4 cup of the water, add sugar and let stand for 10 minutes.
2. Sift 2 1/2 cups of flour and the salt into a warm bowl.
3. Form a well in the center and pour in yeast mixture and remaining warm water.
4. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed.
5. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.
6. Oil a large bowl, place dough in it and turn to coat with oil.
7. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours.
8. Dough should be doubled in bulk.
9. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter.
10. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
11. Flip the flattened dough on a curved hot surface (similar to an upside down wok).
12. Bake for less than a minute on one side and then flip to cook the other side. Sometimes you only cook on one side, depends on your preference.
SERVING
13. Pile your bread sheets and cover to keep soft and warm or serve immediately.
14. You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.
1. Put yeast in 1/4 cup of the water, add sugar and let stand for 10 minutes.
2. Sift 2 1/2 cups of flour and the salt into a warm bowl.
3. Form a well in the center and pour in yeast mixture and remaining warm water.
4. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed.
5. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.
6. Oil a large bowl, place dough in it and turn to coat with oil.
7. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours.
8. Dough should be doubled in bulk.
9. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter.
10. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
11. Flip the flattened dough on a curved hot surface (similar to an upside down wok).
12. Bake for less than a minute on one side and then flip to cook the other side. Sometimes you only cook on one side, depends on your preference.
SERVING
13. Pile your bread sheets and cover to keep soft and warm or serve immediately.
14. You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.
Editors Review
This typical Arabic traditional saj bread is somewhat similar to an Indian rumali roti. Rolled paper thin and cooked on a dome shaped griddle it is soft as butter and can be had in many ways. Take a look at how it is made in this video.Chef
