Saj bread
Unleavened yufka bread made on griddle | |
| Type | Flatbread |
|---|---|
| Place of origin | Middle East |
| Main ingredients | Flour, water, salt |
Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی, romanized: nanî kurdî), also known as markook bread (خبز مرقوق, khubz marqūq), khubz ruqaq (رقاق), shrak (شراك), khubz rqeeq (رقيق), or mashrooh (مشروح), is a type of unleavened flatbread in Middle Eastern cuisine that is baked on a metal griddle called a saj.
| Alternative names | Shrak, ruqaq, rqeeq, or mashrooh |
|---|---|
| Type | Flatbread |
| Place of origin | Middle East |
| Region or state | Levant and Arabian Peninsula |
Markook shrak is a type of thin (almost translucent) bread. The dough is unleavened and usually made with only flour, water, and salt. After being rested, the dough is divided into round portions, flattened, and spread across a round cushion until it is thin, then flipped onto the saj. It is often folded and put in bags before being sold.
It is commonly compared to pita, also found in Middle Eastern cuisine, although saj bread is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. In Israel, markook is usually referred to as Druze pita, but may also be referred to as laffa, though markook and laffa are distinct types of flatbread.