An impossibly thin, translucent flatbread cooked on a domed griddle called a saj, yielding a bread that is simultaneously crispy and pliable. This ancient Bedouin bread accompanies nearly every Saudi meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine flour and salt in a mixing bowl. Add oil and warm water gradually, mixing until a soft, elastic dough forms.
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2
Knead the dough for 8 minutes until smooth and pliable. Cover with a damp cloth and rest for 20 minutes.
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3
Divide the dough into 6 equal balls. On a floured surface, roll each ball as thin as possible into a large round, almost translucent.
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4
Heat the saj dome or an inverted wok over medium-high heat until very hot. The surface should be dry with no oil.
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5
Carefully drape the thin dough over the hot dome. Cook for 1-2 minutes until bubbles form and the bread firms up with light brown spots.
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6
Peel off the cooked bread and stack on a clean cloth. Serve warm alongside stews, grilled meats, or use as a wrap for fillings.
Did You Know?
Bedouin women can stretch markook dough so thin you can read a newspaper through it, a skill passed from mother to daughter over generations.
Chef's Notes
Equipment Tips
- saj dome or inverted wok
- rolling pin
- clean cloth
The Story Behind Markook
Markook is the quintessential Bedouin bread, baked on a convex metal dome called a saj that has been used across the Arabian Peninsula for centuries. The technique of stretching dough paper-thin and cooking it on a hot dome produces a bread that travels well in the desert, staying pliable when wrapped and crisping beautifully when fresh. In Saudi Arabia, markook remains the daily bread of many households, especially in rural areas and among families maintaining traditional foodways. The saj itself is often passed down through generations, and the ability to produce perfectly thin, evenly cooked markook is considered a mark of culinary skill.
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