which is a bubbly bread made in a clay oven called a Taboon, and Shrak or Markouk bread, typically used under rice.

In the Gulf, the bread used is regag (see below) but this is not readily available in the United States. The nearest you can get to it is toasting markouk (handkerchief bread) or very thin lavash ...

In Lebanon and Syria saj bread is known as markouk, while in Jordan and Palestine, where it is made a little thicker, it is known as shraaq. In Turkey, borek. When used to make borek, yufka is ...

The griddle is known as a saj. At Ayat, the bread is also called saj, although it goes by other names as well, like markouk. Saj is the bread that you will be given for swishing around in roughly ...

After a cooling period, the markouk is then folded into rectangles and sold in bags of five. The bread is shipped fresh across the United States and Canada. Like many breads, it freezes well ...

And at Cape Ann Farmers Market, where for six years she and her Lebanese saj-grilled Markouk flat bread were a fixture, Jabba — who often danced, Lebanese style, while she cooked — was a star.

I love Audi’s southern Lebanese take on grissini: long, crisp strips of spiced flat bread spread with za’tar – totally addictive; her delicious wraps are made with markouk bread (very large ...