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Shrak
Bedouin Thin Flatbread
Shrak is a traditional, paper-thin Bedouin flatbread cooked on a saj (a large convex griddle). It's known for its delicate crispness and is a staple in Jordanian cuisine, often served with various dips and spreads.
ð§ ææ
- 3 cups All-purpose flour
- 1 1/4 cups Warm water(approximately, adjust as needed)
- 1 tsp Salt
- 1 tbsp Olive oil(for greasing)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the flour and salt. Gradually add the warm water while mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth.
â±ïž 7 minutes - 2
Divide the dough into 8-10 equal portions. Roll each portion into a ball.
- 3
Heat a saj or a large, inverted non-stick skillet over medium-high heat. Lightly grease the surface with olive oil.
- 4
Take one dough ball and, on a lightly floured surface, roll it out as thinly as possible into a large circle. The thinner, the better.
- 5
Carefully transfer the thin dough onto the hot saj or skillet. Cook for about 1-2 minutes per side, until lightly golden brown and slightly crisp. The bread will puff up in places.
- 6
Remove from the heat and place on a clean plate. Cover with a clean kitchen towel to keep them soft. Repeat with the remaining dough balls.
ð¡ ããã®ã³ã
- âThe key to Shrak is rolling the dough extremely thin.
- âA saj provides the best authentic results, but a large, flat skillet can be used as a substitute.
- âDon't overcrowd the cooking surface; cook one bread at a time.
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- Serve warm with hummus, labneh, or za'atar.
- Some variations include adding a pinch of nigella seeds to the dough.