| Prep: 2 hours | Cook: 2 mins – 3 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 223 | 2g | 0g | 44g |
| sugars | fibre | protein | salt |
| 2g | 2g | 7g | 0.5g |
About Markook
Welcome bread lovers to a journey into the discovery of another great bread variety – Markook. This thin flatbread, often used as a wrap, has its origins in the Middle East. With a unique texture and delightful taste, it’s a bread you don’t want to miss if you are an epicurean at heart. Crispy when toasted, yielding when fresh, the charm of Markook is in its simplicity and versatility.
The Making of Markook
The dough for Markook follows the basic path of yeast doughs, having simple ingredients elevated by time and technique to a refined height. This bread is a testament to the magic of bread-making – watching a soft mass of staple items transform into a spreadable dough, then a firm loaf. While the Markook does not take the conventional shape of a loaf, the end result is just as satisfying.
A Simple Pleasure
Enjoy it straight out of the oven if you can, paired with Za’atar or Labaneh or used as an accompaniment to Roasted Eggplant and Bell Pepper Tart. The beauty of Markook is it can uphold strong flavors but won’t overpower the subtle ones. A suitable alternative for pitas or tortilla wraps, Markook is perfect when you want a bread that doesn’t steal the show from the fillings but isn’t just a bland casing either.
Flexible and Versatile
Markook is as flexible as bread can get. Use it to scoop up your favorite hummus, fold it around grilled meats, or just toast it and enjoy with a swipe of butter. The warmth and softness of a just-cooked Markook is only paralleled by its crispy and lightly blistered toasted counterpart. Truly, it’s a bread suitable for any meal, any time, with its simple yet enticing character.
So next time you’re pondering over a new bread recipe to try, give Markook a spin. We guarantee, this humble bread with its uncomplicated ingredients and easy technique will steal your heart!
What You’ll Need
- 4 cups All-Purpose Flour
- 1 1/2 teaspoon Salt
- 1 1/2 tablespoon Sugar
- 1 1/2 tablespoon Active Dry Yeast
- 1 1/2 cups of Warm Water (around 110°F)
- 1 tablespoon Olive Oil
- Extra Flour as needed for the dough and parchment paper
Method
Step One
Begin by combining the all-purpose flour, salt, and sugar in a large mixing bowl. Stir until the ingredients are well distributed.
Step Two
In a small bowl, combine warm water which should be around 110°F, and the active dry yeast. Stir gently and leave it for around 5 to 10 minutes or until it becomes frothy. This is when you know the yeast is active.
Step Three
Slowly pour the yeast mixture into the larger bowl with flour mixture. Add the olive oil and thoroughly mix until a sticky dough forms.
Step Four
On a floured surface, knead the dough for about 5-10 minutes until it’s smooth and elastic. Be sure to add a little flour as needed to keep the dough from sticking to your hands or surface. But be careful not to add too much otherwise the dough will become stiff.
Step Five
Place the dough in a greased bowl and cover it with a clean cloth. Allow it to rise in a warm area for around 2 hours or until it has doubled in size.
Step Six
Preheat your oven to its highest temperature with a baking stone or heavy baking sheet inside. Divide the risen dough into small balls and roll out each one until it’s as thin as possible on a piece of parchment paper. You can use a rolling pin or your hands to do this.
Step Seven
Bake each Markook for approx. 3-5 minutes, or until the top is golden and has puffed up. Repeat this process with remaining dough. Once each Markook has slightly cooled, they are ready to be served. Enjoy!
