Markook
Encyclopedia
Saj,Podpłomyk (Lebanese name) or Markook (also Markouk, Arabic:
مرقوق، شراك) is a type of flatbread
common in the countries of the Levant
. It is baked on a domed or convex metal griddle, known as "saj". It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook 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, which is known in Mediterranean cuisine.
bread. It is a thin, round and unleavened flat bread similar to lavash
, about 18 inches (40–50 cm) in diameter usually made from wheat flour
, water
and table salt. After kneading
, the dough
is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) 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 (pron. sadj). 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.
Arabic language
Arabic is a name applied to the descendants of the Classical Arabic language of the 6th century AD, used most prominently in the Quran, the Islamic Holy Book...
مرقوق، شراك) is a type of flatbread
Flatbread
A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened: made without yeast or sourdough culture: although some flatbread is made with yeast, such as pita bread....
common in the countries of the Levant
Levant
The Levant or ) is the geographic region and culture zone of the "eastern Mediterranean littoral between Anatolia and Egypt" . The Levant includes most of modern Lebanon, Syria, Jordan, Israel, the Palestinian territories, and sometimes parts of Turkey and Iraq, and corresponds roughly to the...
. It is baked on a domed or convex metal griddle, known as "saj". It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook 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
Pita
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
bread, which is known in Mediterranean cuisine.
Yufka(Saç Ekmeği)
Yufka is a TurkishTurkey
Turkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...
bread. It is a thin, round and unleavened flat bread similar to lavash
Lavash
Lavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East and the southern parts of the Caucasus.Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven....
, about 18 inches (40–50 cm) in diameter usually made from wheat flour
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low...
, water
Water
Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...
and table salt. After kneading
Kneading
Kneading is a process in the making of bread or pasta dough, used to mix together the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand...
, the dough
Dough
Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...
is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) 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 (pron. sadj). Baking time is approximately 2–3 minutes. During baking
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...
, 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
Cotton
Cotton is a soft, fluffy staple fiber that grows in a boll, or protective capsule, around the seeds of cotton plants of the genus Gossypium. The fiber is almost pure cellulose. The botanical purpose of cotton fiber is to aid in seed dispersal....
cloth and is rested for 10 to 12 minutes before serving.