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 
AUTHOR
baidoone

RATING DIFFICULTY
 Beginner


Saj bread (also Markook, Markouk,
Arabic:‫ ﺷراك‬،‫ ﻣﺮ (ڡوق‬،‫ )ﻛﻤﺎج‬is a type of flat
bread 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 flat breads, 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.


YIELDS
8 Servings


PREP TIME
15 mins


COOK TIME
15 mins


TOTAL TIME
30 mins

3 cups white flour

1 cup warm water
1 1/4 tsp yeast
1/2 tbsp white sugar
3/4 tsp salt

1 Dissolve the yeast in a cup of warm

water, then add sugar and dissolve it
in the mixture.

2 Mix the flour and salt in a large bowl

then add the mixture of water, yeast
and sugar.

3 Knead the ingredients until you get a

soft, firm dough.

4 Divide the dough into equal pieces

and leave it for 1 1/2 hours in a
covered bowl in a warm place.

5 Flatten them using your palm, then

using a rolling pin roll until thin
enough that you can see your fingers
through it.

6 Tip: Lift and turn the dough

frequently as you roll to make sure
the dough isn’t sticking to your
counter. Sprinkle with a little extra
flour if it’s starting to stick.

7 Place it on your upside down wok or

iron skillet and flip once bubbles
form.

8 Pile your bread sheets and cover to

keep soft and warm or serve
immediately. You may use these
sheets of bread as a wrap for
anything you like such as cheese,
meats or veggies.

CATEGORY
Sides

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