Levantine cuisine · Dough, Pasta & Rice

Khubz Markouk (Paper-Thin Flatbread)

Paper-thin flatbread, stretched over the back of the hand and baked for seconds on a domed saj griddle.

Ingredients · for 6 servings

• 500 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 300 ml lukewarm water
• 2 tbsp olive oil
• 2 tsp salt
• 2 tbsp flour for dusting

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, let stand for 10 min., then knead with the flour, salt, and olive oil for 12 min. into a very supple, slightly moist dough and let rise covered for 45 min.
2. Divide the dough into eight balls, coat them with oil, and let them rest covered for another 15 min. – only this way can they later be stretched without tearing.
3. Roll out one ball on a little flour to palm size, then drape it over the backs of both hands and stretch it with circular motions into an almost translucent sheet about 45 cm across.
4. Let an inverted wok or a domed iron griddle get very hot on the highest setting for 10 min.
5. Lay the dough sheet over the hot dome and bake for only 30–45 sec., until light bubbles and a few brown spots appear; flip once and bake for 15 sec. more.
6. Stack the finished breads immediately on top of each other and cover with a cloth to keep them soft and pliable, and serve warm with mezze.