Dough made from whole wheat flour is rolled paper-thin and cooked in seconds on a domed griddle, making the traditional markouk bread of Lebanon's mountain villages. The fibre from the whole wheat and its thinness make it a diabetes-friendly breakfast choice.
Knead the whole wheat flour with the salt, fresh yeast, lukewarm water and olive oil for 10 minutes, until you have a soft dough.
Cover the dough and let it rise in a warm spot for 30 minutes, until it grows to about one and a half times its size.
Divide the dough into small pieces and stretch each one by hand into a paper-thin round.
Heat the domed griddle thoroughly, lay the stretched dough over it and cook each side for about 30 seconds.
Do not forget to dust with flour while rolling; if it sticks it tears before it gets thin enough. Allergens: contains gluten (whole wheat flour).
If you do not have a domed griddle, an upturned flat pan works instead; preheat it thoroughly first so the heat spreads evenly.
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