📝 About This Recipe
Markook Shrek is the soul of the Lebanese countryside, a breathtakingly thin flatbread traditionally baked on a domed metal griddle called a 'Saj'. This ancient bread is prized for its translucent texture, delicate chew, and toasted aroma that evokes the rustic charm of Mount Lebanon. Whether used to wrap a succulent shawarma or torn by hand to scoop up fresh labneh, it is a versatile masterpiece of simplicity and technique.
🥗 Ingredients
Dough Base
- 3 cups All-purpose flour (high quality, sifted)
- 1 cup Whole wheat flour (for traditional nutty flavor and texture)
- 1.5 teaspoons Sea salt (fine grain)
- 1 teaspoon Granulated sugar (to assist with browning)
Liquid & Leavening
- 1.5 cups Warm water (between 100-110°F; adjust slightly based on humidity)
- 1 teaspoon Instant yeast (provides a subtle lift and elasticity)
- 2 tablespoons Extra virgin olive oil (Lebanese oil preferred for authenticity)
For Shaping and Surface
- 1/2 cup All-purpose flour (for dusting the work surface)
- 1 tablespoon Vegetable oil (to lightly coat the proofing bowl)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, sea salt, and sugar until well combined.
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2
Create a well in the center of the dry ingredients. Pour in the warm water, instant yeast, and olive oil. Let it sit for 2 minutes until the yeast begins to foam slightly.
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3
Using a dough hook or your hands, gradually mix the ingredients together until a shaggy dough forms. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
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4
Lightly grease a large bowl with vegetable oil. Place the dough inside, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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5
Gently punch down the risen dough to release air. Divide the dough into 10-12 equal-sized balls (roughly the size of a large lemon or small orange).
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6
Place the dough balls on a floured tray, cover with a dry towel, and let them rest for another 20 minutes. This 'bench rest' is crucial for relaxing the gluten, which allows for paper-thin stretching.
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7
Preheat your cooking surface. If you don't have a traditional domed Saj, flip a large cast-iron wok upside down over a gas burner, or use a very large non-stick griddle on high heat.
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8
On a lightly floured surface, take one dough ball and flatten it into a disc with your palm. Use a rolling pin to roll it out as thin as possible, aiming for a translucent circle.
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9
The 'Hand-Stretch': Pick up the dough and carefully toss it between your hands and forearms, stretching it further until it is paper-thin and nearly transparent. Be gentle to avoid tearing.
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10
Carefully drape the stretched dough over the hot Saj or the back of the heated wok. It should sizzle immediately.
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11
Cook for about 30-45 seconds. You will see bubbles forming and the edges drying out. Once light brown charred spots (leopard spots) appear on the bottom, flip it briefly for 10 seconds, then remove.
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12
Immediately place the hot bread in a clean kitchen towel and fold it over to trap the steam. This keeps the Markook soft and pliable rather than crispy and brittle.
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13
Repeat the process with the remaining dough balls, stacking the finished breads on top of each other inside the towel.
💡 Chef's Tips
The secret to paper-thin bread is the resting time; if the dough springs back, let it rest for another 10 minutes. Use a mixture of whole wheat and white flour to get that authentic village-style texture and strength. If you don't have a Saj, an inverted baking sheet in a very hot oven can work as a substitute. Keep the finished breads well-wrapped in a cloth; they dry out within minutes if exposed to air. If the bread gets too crispy, lightly spritz it with a tiny bit of water and keep it wrapped to soften it back up.
🍽️ Serving Suggestions
Serve warm with a bowl of creamy Labneh topped with Za'atar and a generous drizzle of olive oil. Use as the base for 'Manakish' by spreading a mix of oil and thyme before folding. Perfect for wrapping around grilled Tawook (chicken skewers) with plenty of garlic sauce (Toum). Pair with a fresh Fattoush salad and hot Lebanese black tea with mint. Use it to scoop up Hummus or Baba Ganoush for a traditional mezze experience.