Khubz marqouq is Syria's traditional mountain bread, made by rolling unleavened dough paper-thin and cooking it quickly on a hot griddle. The breads are stacked and folded as soon as they come off the heat to keep them soft.
Knead the flour, water, olive oil and salt into a firm dough, wrap and rest for 20 minutes.
Divide the dough into small pieces and roll each one paper-thin.
Cook each bread on a very hot griddle for 1 minute until both sides puff slightly, stacking the cooked breads under a damp cloth.
Keep the griddle very hot, or the bread will dry out before it has a chance to puff. Cover the cooked breads with a damp cloth right away, or they will harden quickly. Allergens: contains gluten (wheat flour).
Adding a teaspoon of olive oil to the dough reduces tearing while rolling.
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