 Unleavened yufka bread made on griddle | |
| Type | Flatbread |
|---|---|
| Place of origin | Middle East,South Asia |
| Main ingredients | flour,water,salt |
Saaj bread (Arabic:خبز صاج,romanized: khubz ṣāj,Turkish:sac ekmeği,Sorani Kurdish:نانی کوردی or nanî kurdî), also known asmarkook bread (Arabic:خبز مرقوق,romanized: khubz marqūq)khubz ruqaq (Arabic:رقاق),shrak (Arabic:شراك),khubz rqeeq (Arabic:رقيق),[1]mashrooh (Arabic:مشروح) is a type ofunleavenedflatbread inMiddle Eastern cuisine baked on a metalgriddle, calledsaj inArabic.[2]
 | |
| Alternative names | Shrak, ruqaq, rqeeq, or mashrooh |
|---|---|
| Type | Flatbread |
| Place of origin | Middle East |
| Region or state | Levant, andArabian Peninsula |
Markook shrak is a type of thin (almost translucent) bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.[3] It is often folded and put in bags before being sold.[4]
It is commonly compared topita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such asYemen, different names are given for the same flatbread, such askhamir,maluj andṣaluf, depending on the regional dialects. By Israelis, markook may also be referred to aslaffa, though markook and laffa are distinct types of flatbread.
Markook (مرقوق) comes from the Arabic wordraqiq (رقيق) meaning delicate, andraqiq also comes from the verbRaq (رق).[5]
Markook was also mentioned in the tenth-century cookbook ofIbn Sayyar al-Warraq under the nameruqaq.[6] He describes it as large and paper-thin, unleavened bread.[6]
GermanorientalistGustaf Dalman described themarkook inPalestine during the early 20th-century as being also the name applied to flatbread made in atannour, although, in this case, it was sometimes made with leavening agents.[7]
Yufka bread (Turkish:yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in])unleavenedflatbread inTurkish cuisine, also known under different names inArab cuisine, baked on a convex metal griddle, calledsaj in Arabic andsac in Turkish.[8][9][10]
Arabsaj bread is somewhat similar tomarkook shrek, but is thinner and larger.[11]
InPalestine, the saj bread is simply calledshrāke (شراك), differing from themarkook, which is baked in aclay oven (tannur).[11]Shrak is also popular in Jordan and is traditionally made ahead of Eid so that dishes likefatteh andmansaf can be served during Eid.[12][13]
Farasheeh (فراشيح) is a type of saj bread popular in theGaza strip, its ingredients are simply water, flour, and salt, and sometimessemolina flour, after the dough is prepared, its cut to pieces and left to rest.[14][15] It is also made by bedouins in theSinai Peninsula.[16][17]
InCyprus, it is known aspitta satzis (πίττα της σατζίης,pitta tis satziis, i.e. “satzi (flat)bread” or “(flat)brad of (from) satzi”), also calledkattimeri. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.[18][10]
Gözleme is a savory, softTurkish stuffedflatbread, cooked on the convex saç.[19][20]
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