Rakak is an everyday bread in rural Iraq, made by rolling unleavened dough paper-thin and cooking it quickly on a hot griddle. This flat, single-layer bread is ideal for wraps or as an accompaniment to a meal.
Knead the flour, salt, olive oil, and warm water for 8 minutes, until a smooth, soft dough forms.
Cover the dough with plastic wrap and let it rest at room temperature for 1.5 hours; this makes it easier to roll thinner.
Divide the dough into 8 pieces and roll each one very thin, nearly transparent, using plenty of flour for dusting.
Heat a griddle or large skillet until very hot. Lay the rolled dough on it and cook each side for 1 minute, until bubbles form and the surface turns lightly speckled brown.
Do not skip dusting the dough with flour as you roll it, or it may stick to the griddle and tear. When stacking the cooked breads, place a clean cloth between them so they stay moist and soft. Allergen: contains gluten (wheat).
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