Jordanian Shrak Bread

Today we are visiting Jordan, as i continue to search for breads in all the countries i m travelling, here too i looked up for the same and loved this Shrak bread, especially for the way it is cooked. Shrak Is a traditional Bedouin bread that is popular in Jordan and the region as a whole. The bread is thrown to great thinness before being tossed onto a hot iron griddle called Saj that’s shaped like an inverted wok. Also known as markook.

When i was looking to copy the same style of cooking at home, i landed up here, loved the way she has replicated the method using a chinese wok. So, immediately decided to make this bread for our dinner.
We paired it with hummus and cream cheese and totally loved the flavors. The first time i made this bread with All Purpose flour, but eh second time i tried with 50% whole meal flour and loved the second time. It is a 100% doable bread at home, try it and enjoy!!

Source : Dish away

2 cups Whole meal flour (please see the notes)
2 cups All Purpose flour
1 tbsp honey
1 tbsp instant yeast
1/2 tsbp salt
1/4 Cup olive oil
1 to 1.5 cups of warm water


  • Take both the flours, yeast, honey and salt in the bowl of your food processor, pulse it twice to mix well. Add water slowly and start kneading to make a dough.add oil at the end and knead to get a smooth dough. Transfer the dough on to your kitchen surface/kneading area, and knead for another 5 minutes to get a smooth dough.
  • Let the dough rest in a well oiled bowl for an hour or until doubled. Once doubled, flip the dough on to a well floured surface , punch it down and divide it into 8-9 equal pieces. Let it rest again, covered with a kitchen towel for another hour for it to double.
  • Using whole meal and all purpose flour
  • Now get ready to bake the bread. Take a Chinese wok/Aluminum kadai, flip it upside down over the gas stove and heat it in a high flame. Now flour your rolling surface well, take a ball of dough and roll it out into a thin circle. 
    First time using All Purpose flour
  • Take the rolled out carefully and place it over the hot wok and bake it on one side only. It will take around 2-3 minutes for the bread to bake, in that time, you roll out another dough ball and keep it ready. 
  • Once baked, take the bread and keep it covered in a clean kitchen towel until you serve. I served them with hummus,cream cheese and store-bought labneh.

  • I tried this bread with both APF alone and a 50-50 mix of APF and Wholemeal flour. We liked the 50-50 better. 
  • APF tends to dry out very fast. So,we had to reheat it for 40 seconds before serving. Whereas, the 50-50 bread, stayed fresh and soft till evening. I made the bread in the afternoon and served it for dinner with some spicy curry. The bread stayed fresh and soft, when covered and kept properly.