Saj bread (also Markook, Markouk, Arabic:كماج، مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant.
- It is baked on a domed or convex metal griddle, known as a saj. It is usually large, about 60 cm (24″) in diameter, and thin, almost translucent.
- Similar to the procedures for making some other flatbreads, the dough of markouk is flattened and kept very thin before cooking, resulting in a very slender depth.
- It is usually folded and put in bags before being sold. It is commonly compared to pita bread.
Yufka (Sac Ekmeği)
Yufka is a type of Turkish bread. It is a thin, round, and unleavened flat bread similar to lavash, about 40 – 50 cm (15 – 20 inches) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 minutes. Dough pieces are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish . Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content, and depending on how low the moisture is, a long shelf life. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before serving.
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1¼ cups warm water, about 43°C - 46°C (110°F to 115°F)
- 3½ cups plain flour (all-purpose flour)
- ½ teaspoon salt
- oil, for coating the dough
- Put yeast in ¼ cup of the water; add sugar and let stand for 10 minutes. Sift 2½ cups of flour and the salt into a warm bowl. Form a well in the centre; pour in yeast mixture and remaining warm water.
- Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.
- Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1½ - 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 6½ cm (2½") in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
- Flip the flattened dough on a curved hot surface (similar to an upside down wok). Bake for less than a minute on one side and then flip to cook the other side. Sometimes you only cook on one side, depends on your preference. Pile your bread sheets and cover to keep soft and warm or serve immediately. You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.