📝 About This Recipe
Markook is a breathtakingly thin, translucent flatbread that has been the backbone of Levantine mountain village life for centuries. Traditionally stretched over a pillow and baked on a dome-shaped 'Saj' griddle, this bread is celebrated for its delicate texture and earthy aroma. Whether used to wrap a succulent shawarma or torn to scoop up creamy labneh, Markook offers an authentic taste of Middle Eastern heritage that is both rustic and incredibly refined.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (high quality, sifted)
- 1 cup Whole wheat flour (adds traditional nutty flavor and elasticity)
- 1.5 teaspoons Fine sea salt
- 1 teaspoon Granulated sugar (to help with slight browning)
Liquids and Activation
- 1.5 cups Warm water (approx. 105°F (40°C); adjust as needed for dough consistency)
- 1/2 teaspoon Instant yeast (minimal amount used for texture, not significant rise)
- 2 tablespoons Extra virgin olive oil (plus extra for coating the bowl)
For Stretching and Cooking
- 1/2 cup All-purpose flour (for dusting the work surface)
- 1 tablespoon Vegetable oil (to lightly grease the saj or inverted wok)
👨🍳 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 2 tablespoons of olive oil.
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3
Using your hands or a dough hook on low speed, gradually incorporate the flour into the liquid until a shaggy dough forms. If the dough feels too dry, add water one tablespoon at a time.
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4
Knead the dough vigorously for 8-10 minutes by hand (or 5-6 minutes in a mixer) until it becomes smooth, elastic, and slightly tacky but not sticky. This develops the gluten necessary for paper-thin stretching.
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5
Lightly coat a clean bowl with olive oil. Place the dough inside, cover with a damp cloth, and let it rest in a warm, draft-free spot for 1 hour to relax the gluten.
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6
After the rest, punch the dough down gently. Divide it into 10-12 equal-sized balls (roughly the size of a large lemon or a pool ball).
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7
Place the dough balls on a lightly floured tray, cover with plastic wrap, and let them rest for another 30 minutes. This second rest is crucial for achieving that signature thinness.
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8
Prepare your cooking surface: If you don't have a traditional Saj, invert a large wok over a gas burner or use a very large non-stick griddle over medium-high heat.
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9
On a lightly floured surface, roll out one dough ball with a rolling pin into a thin circle about 8 inches in diameter.
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10
The Stretching: Pick up the dough and gently toss it between your hands and forearms, rotating it constantly. Use the back of your hands to stretch it outward until it is nearly translucent and roughly 15-18 inches wide.
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11
Carefully drape the stretched dough over the hot Saj or inverted wok. It should begin to bubble and blister almost immediately.
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12
Cook for 30-45 seconds until the bottom has light brown spots. Flip the bread quickly using a spatula or your fingers (be careful of the steam!) and cook the other side for just 15-20 seconds.
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13
Remove the bread and immediately place it in a basket lined with a clean kitchen towel. Cover it tightly to trap the steam; this keeps the bread soft and pliable.
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14
Repeat the process with the remaining dough balls, stacking the finished breads on top of each other to maintain warmth and moisture.
💡 Chef's Tips
The secret to Markook is the 'rest'—if the dough snaps back while stretching, let it rest for another 10 minutes. If you don't have a Saj, a large upside-down cast iron wok works perfectly as it mimics the traditional dome shape. Keep the finished bread covered at all times; because it is so thin, it can turn into a cracker in seconds if exposed to air. Use a mixture of flours; the whole wheat provides the 'bite' and structural integrity needed to prevent tearing during the toss.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy Hummus or Labneh topped with Za'atar and olive oil. Use as the traditional base for 'Musakhan' (Palestinian sumac chicken and caramelized onions). Wrap around hot Falafel with tahini sauce, pickled turnips, and fresh parsley for the ultimate sandwich. Pair with hot Arabic tea infused with fresh mint or sage for a classic village-style breakfast.