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Shrak
5 from 6 votes

Shrak

Shrak (شراك) also called markook bread (مرقوق), khubz ruqaq, khubz rqeeq, or mashrooh is a traditional Middle Eastern flatbread baked on a convex metal plate called a saj.

Prep Time
1 hr 15 mins
Cook Time
25 mins
Resting Time
2 hrs
Total Time
1 hr 40 mins
Servings: 8 breads
Calories: 343 kcal
Course: Bread
Cuisine: Middle Eastern, Vegan, Jordanian

Ingredients

  • 2 cups whole wheat flour , sifted
  • 2½ cups all-purpose flour sifted
  • 2 teaspoons active dry yeast
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 5 tablespoons olive oil
  • 1¼ cups water or more) at 97 F / 36 ° C, lukewarm
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. In a bowl, mix the yeast and the sugar, and pour over ½ cup (120 ml) of lukewarm water at 97 F (36°C).
  2. Mix and let rise for 15 minutes until the yeast has increased in volume and formed bubbles.
  3. In the bowl of a stand mixer, place all the remaining ingredients except the water.
  4. Then add the yeast.
  5. Using the dough hook, knead for 1 minute on medium speed, gradually incorporating the remaining lukewarm water.
  6. If the dough seems too dry and difficult to form into a smooth ball, it needs a little more water. In this case, add a little lukewarm water very gradually and then knead for 10 minutes, until obtaining a smooth and soft dough that comes off the sides of the bowl.
  7. Cover the bowl with a cloth and let the dough rise for an hour in a warm place, away from drafts, until it doubles in volume.
  8. Divide the dough into 8 equal pieces, roll them out and place them on a floured work surface, away from drafts. Cover them and let them rise for 45 minutes.
  9. Preheat a saj (convex metal hotplate) or place a wok upside down on high heat.
  10. On a floured work surface, roll out a ball of dough until getting a very thin, round sheet of dough.
  11. Place the sheet on the hot saj or wok and bake on one side only.
  12. It takes about 2 to 3 minutes for the bread to bake. Meanwhile, roll out another ball of dough and keep it ready.
  13. Repeat the process with all of the remaining balls of dough.
  14. Once the shrak are ready, place them on top of each other and immediately cover them with a cloth so that they do not dry out.