Ingredients
Dough
- 600 gplain flour
- 380 mlwarm water
- 1 tspsalt
- 1 tspsugar
- 2 tbspoil
- 5 gyeast, optional
To handle
- extra flour, for dusting
Equipment
- a saj, the domed metal griddle
- or a large wok turned upside down over the heat
To serve
- torn under mansaf
- wrapped around grilled meat
- with labneh and oil
Directions
- Mix the flour, salt and sugar, then add the water and oil. Bring it to a soft, slack dough and knead 10 minutes until very smooth and elastic.
- Knead it thoroughly. The dough is going to be stretched to translucency, and only a well-developed gluten network will take that without tearing. Rest it, covered, for at least an hour. An unrested dough springs back and cannot be stretched thin at all.
- Divide it into 8 pieces, roll each into a ball, oil them lightly and rest another 20 minutes. Now roll a ball out as far as it will go on a floured surface, into a round of about 30 cm.
- Work from the centre outward and keep the dough moving, letting its own weight do the stretching rather than pulling at it. Never use your fingertips or nails, which puncture it instantly.
- Keep going until it is large enough to see light through and thin enough to read through. Heat the saj or upturned wok until it is very hot, and let it heat for a good ten minutes. It must be genuinely hot.
- Lay it down confidently and all at once, because a hesitant placement folds it over on itself and it welds together.
- Cook it 20 to 40 seconds, then flip it with a long stick or your fingers and give it a few seconds more. Take it off while it is still soft and pliable, with brown blistered spots but no crisp edges. Stack the finished breads under a cloth, which keeps them soft. They are eaten fresh and soft, torn by hand.
Technique
- A saj is sold in Middle Eastern shops and can be set over a gas ring.
- Markouk is the Lebanese name for essentially the same bread.
- It is best eaten within hours and dries out quickly.
Substitutions
- A large wok turned upside down over a burner.
- A very large flat griddle, which gives a slightly different result.
Variations
- Markouk, the Lebanese equivalent.
- Made thicker, as a more everyday bread.
- Dried and used for fatteh.
History
Paper-thin bread cooked on a domed saj griddle and torn to line the mansaf tray.
Frequently asked questions
What is Shrak?
Shrak is a bread & pastry from Jordan: paper-thin Bedouin bread baked on domed saj griddle. Paper-thin bread cooked on a domed saj griddle and torn to line the mansaf tray.
How long does Shrak take to make?
Shrak takes 20 min plus 1 hr resting of preparation and 15 min of cooking. The recipe makes 8 breads. It is rated hard to make.
What can I substitute in Shrak?
Yes, within limits. A large wok turned upside down over a burner. A very large flat griddle, which gives a slightly different result.
What is the most important thing to get right in Shrak?
Work from the centre outward and keep the dough moving, letting its own weight do the stretching rather than pulling at it. Never use your fingertips or nails, which puncture it instantly.
