Jordan is an Arab nation on east bank of Jordan river with many ancient monuments, nature reserves and seaside resorts.With Amman as capital, Jordanian cuisine is a part of Levantine cuisine with smiliarities along with Lebanon, Palestine and Syrian with some variations. Food is a must in Jordanian culture. Meals are the main part of community event and food is commonly used by Jordanians to express their hospitality and generousity. A Jordanian invitation means that you are expected to bring nothing and eat everything. Loads of meals are served even for many traditional small gatherings in Jordan. Coming to my today's post, Shrak is a traditional Jordanian and Palestine bread which is also made in other cuisines like Levantine, North African and Gulf countries. Even the name of the flatbread differs from one country to another. Jordanians calls this bread as Shrak, Markook in Palestine and Rkak in Iraq, United Arab Emirate, other Gulf and North African countries. Shrak is a one-layered flatbread which is made from whole wheat flour,all purpose flour,yeast water and salt. Its is made as large breads which may reach around three feet in diameter and baked on large dome shaped metal griddle called Saj. This bread is seriously very quick to make, ready to eat and easy to digest.
This Shrak bread is a traditional Bedouin bread which is quite popular in and out of the Jordan and its region. And this bread is used in many traditional dishes such as Mansaf, Shawerma, barbeques or even for breakfasts. Though people usually buy it from local bakeries, you can still prepare this bread at home with less efforts. If you have a wok at home, these shraks gets ready with less efforts. Here is Paris, my stove top is electrical stove, obviously it was bit quite tricky for me to dish out this bread.Chinese wok which i usually use for making noodles worked awesome for making this bread. Almost like our Indian rumali roti, this Shrak are like handkerchief like bread which calls for one side cooking. Shrak bread is a prefect bread for making wraps and sandwiches. Just drop your favourite stuffing in a Shrak bread, roll it tightly and enjoy as your sandwich. Am running a month of blogging marathon with A-Z International flatbreads from different part of the world. After 'Imeruli Khachapuri' from Georgian cuisine, today i couldnt stop myself to post this fabulous Shrak Bread from Jordan.
1cup All purpose flour
2cups Whole wheat flour
1tsp Instant yeast
1cup Warm water
1/2tbsp salt
1tsp Sugar
2tbsp Olive oil
In a bowl, take the flours, instant yeast, salt and sugar.
Add gradually the warm water,olive oil and mix everything together. Knead well until the dough turns soft and elastic.
Cover with a towel or a plastic wrap and keep it aside to rest.
Preheat your Saj(if using it) i used a wok in simmer.
Divide the dough into 6-7 equal sized balls.
Sprinkle your work top with some flour and start flattening your dough balls with a rolling pin.
Once the wok is hot, place the flatten dough sheet on the wok individually and bake on one side only until the flatbread bubbles and golden brown.
Remove the bread from the Saj and cover with a damp towel.
Continue the process with the remaining dough. Serve this bread with your favourite toppings.
13 comments:
That looks so much like a roomali roti...you have done such an awesome job with it Priya! Kudos to you
Wow what a lovely bread , looks so soft and delicate , now I feel like using this and converting it into a wrap ! Very versatile , will give it a try soon .
I agree with Sowmya. I thought it sounds like a roomaali roti. But each region has a different variation of the same type of bread. But this can be used like a wrap and the possibilities are endless.
This bread has turned out so soft and love that texture. What an interesting way to cook a flat bread. Very well explained Priya..
Wow what a lovely bread roti , looks so soft , Very versatile , will try thanks for sharing, this is new recipe for me. keep updating,.
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What an awesome flatbread, soft and versatile. Can be filled with anything. Was it cooked over the wok upside down?
really this jordanian bread came out beautifully, and agree with Vashalidi that this is perfect for making wraps. I would like to make for sure. soft, spongy bread looking great. explained very well about Jordanian culture.
When I just started reading your post, I was thinking of roomali roti only. This yeasted bread must have got a softer texture than roomali roti. Will certainly try this bread
The bread looks so soft, and you have made it so so nice. I have shortlisted this bread but due to induction stove could not make it.
The texture of the shrak bread is amazing. I am in love with my wok even more to make these flatbread now.
Such a soft looking flatbread and I must say its so tricky to make this at home. I have not attempted rumali roti just for this case, the gadget makes all the difference. good pick!
This bread look alike a roomali roti.. so soft and perfectly done,
What a beautiful bread Priya!You have made it so well. I am sure it will make a great wrap .I would love to make a panner filled wrap with this Jordanian bread.
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