Are you looking for a recipe to make Markook, the delicious bread from Middle East?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Markook recipe and variations.
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Markook is a type of flatbread that originated in the Middle East. It is known for its thin and large size, making it perfect for wrapping or scooping up food. The bread is unleavened, meaning it does not contain any yeast or other leavening agents.
Traditionally, markook is cooked on a dome-shaped metal griddle called a saj. The dough is stretched out thinly and then placed on the hot griddle, where it cooks quickly due to its thinness. The result is a soft and slightly chewy bread with a slightly charred and crispy exterior. Markook is a versatile bread that can be enjoyed with various dishes, such as stews, dips, or grilled meats. It is a staple in Middle Eastern cuisine and has been enjoyed for centuries.
The estimated cost to make this recipe for Markook flatbread is relatively low. The main ingredients needed are flour, water, salt, and sometimes oil. These ingredients are commonly found in most kitchens and can be purchased at an affordable price. Additionally, the recipe does not require any special equipment or tools, further reducing the cost. Overall, the estimated cost to make this flatbread is minimal.
In terms of time, making Markook flatbread is relatively quick and straightforward. The preparation time is minimal, as it only involves mixing the ingredients together to form a dough. After that, the dough needs to rest for a short period, usually around 30 minutes. Once the dough has rested, it is divided into smaller portions and rolled out into thin circles. The cooking time is also quick, as the flatbread is traditionally cooked on a hot griddle for a few minutes on each side. In total, the estimated time to make this recipe for Markook flatbread is approximately 1 hour,.
The main ingredients used in the recipe for this flatbread are flour, water, salt, and sometimes oil. Flour is the base ingredient that gives the flatbread its structure and texture. Water is added to the flour to form a dough, which is then seasoned with salt for flavor. Oil can also be added to the dough to make it softer and more pliable.
The tools used in making this flatbread include a mixing bowl, a rolling pin, and a dome-shaped metal griddle. The mixing bowl is used to combine the flour, water, salt, and oil (if used) to make the dough. The dough is then rolled out using a rolling pin to achieve a thin and large flatbread shape. Finally, the flatbread is traditionally cooked on a dome-shaped metal griddle, which provides even heat distribution and helps to achieve the desired texture and taste.
To prepare Markook flatbread, start by combining 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of olive oil in a mixing bowl. Gradually add 1 cup of warm water while stirring the mixture until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Next, divide the dough into small balls and cover them with a damp cloth. Let the dough rest for about 30 minutes to allow it to relax. Afterward, roll out each ball into a thin, round shape using a rolling pin. Heat a dome-shaped metal griddle or a large skillet over medium-high heat. Place the rolled-out dough onto the griddle and cook for about 1-2 minutes on each side until it puffs up and develops golden brown spots. Repeat the process with the remaining dough balls. Serve the Markook flatbread warm and enjoy it with your favorite dips or fill…(full recipe on the way)
To cook Markook flatbread, start by preheating a dome-shaped metal griddle or a large non-stick skillet over medium-high heat. Place the flatbread on the griddle and cook for about 1-2 minutes on each side until it puffs up and gets golden brown spots. Flip it carefully using tongs or a spatula.
Once cooked, remove the flatbread from the griddle and place it on a clean kitchen towel. Fold the towel over the flatbread to keep it warm and soft. Repeat the process with the remaining flatbread, stacking them on top of each other in the towel. Serve the Markook flatbread warm with your favorite dips, spreads, or use it as a wrap for sandwiches or kebabs. Enjoy the delicious Middle Eastern delicacy!…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor to the flatbread and gives it a slightly denser texture.
2. Rice flour: Produced from finely ground rice, this flour is also gluten-free and creates a lighter and crispier flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It imparts a unique earthy taste and a soft texture to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is high in protein and adds a slightly nutty flavor to the flatbread while keeping it light and fluffy.
5. Spelt flour: Although it contains gluten, spelt flour is an ancient grain that is easier to digest for some people. It gives the flatbread a nutty and slightly sweet taste
1. Middle Eastern Flatbread
2. Dome Griddle Bread
3. Thin Unleavened Bread
4. Markook Bread
5. Middle Eastern Tortilla
6. Traditional Flatbread
7. Metal Griddle Bread
8. Large Unleavened Bread
9. Dome-shaped Flatbread
10. Middle Eastern Wrap Bread
11. Markook Flatbread
12. Middle Eastern Naan
13. Traditional Dome Bread
14. Metal Griddle Flatbread
15. Thin Middle Eastern Bread
16. Unleavened Dome Bread
17. Markook Tortilla
18. Middle Eastern Flat Wrap
19. Traditional Metal Griddle Bread
20. Large Dome-shaped Flatbread
1. Prepare your sourdough starter by feeding it with equal parts flour and water until it becomes active and bubbly.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water to form a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rest for at least 4 hours, or overnight, to allow the sourdough to ferment and develop flavor.
5. Divide the dough into smaller portions and roll each portion into thin, round flatbreads.
6. Heat a dome-shaped metal griddle or a large skillet over medium-high heat.
7. Cook the flatbread on the griddle for about 1-2 minutes on each side until it puffs up and develops golden brown spots.
8. Serve the sourdough markook flatbread warm with your favorite Middle Eastern dishes or use it as a wrap for sandwiches…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with water, salt, and a small amount of oil to form a smooth dough.
3. Divide the dough into small portions and let it rest for a while.
4. Roll out each portion of dough into thin, round flatbreads using a rolling pin.
5. Heat a non-stick pan or griddle on medium-high heat.
6. Cook the gluten-free flatbread on the hot pan, flipping it once it starts to bubble and brown slightly.
7. Repeat the process with the remaining portions of dough.
8. Serve the gluten-free flatbread warm and enjoy it as a delicious alternative to the traditional Markook…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Markook at home above but I’ll be updating this page to include links to the best Markook recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
