Khubz marqouq is a traditional Syrian mountain bread made by rolling unleavened dough paper-thin and quickly cooking it on a hot griddle. The flatbreads are stacked as soon as they are cooked to keep them soft.
Knead the flour, water, olive oil and salt into a firm dough. Wrap it and leave it to rest for 20 minutes.
Divide the dough into small pieces and roll each one out paper-thin.
Heat the griddle until very hot. Cook each flatbread for 1 minute, until both sides puff slightly. Stack the cooked flatbreads and cover them with a damp cloth.
Keep the griddle very hot; otherwise, the bread may dry out before it puffs. Cover the cooked flatbreads with a damp cloth straight away, or they will harden quickly. Allergen: contains gluten (wheat flour).
Sacı gerçekten çok kızdırınca ekmekler kabarıp yumuşak kaldı, ailem sıcak sıcak yiyip bitirdi.
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