Shrak bread is a type of thin Arabic flatbread commonly used in many Middle Eastern dishes such as mansaf, musakhan, shawarma, or alongside grilled meats and stews. It’s light, versatile, and an essential bread in Levantine cuisine.
Ingredients
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3 cups white flour
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2 cups wheat flour
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1 teaspoon salt
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Water, as needed
Preparation
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In a large bowl, mix the white flour, wheat flour, and salt.
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Gradually add water while kneading continuously for about 30 minutes, until you get a smooth, soft dough.
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Cover the dough and let it rest for 4 hours.
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Divide the dough into small balls, cover them, and let them rest for another 10 minutes.
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Heat a saj (traditional convex griddle) or a flat skillet.
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Roll each dough ball out very thinly.
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Cook on the hot saj until the bread changes color and lightly browns.
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Repeat with the remaining dough.
✨ Serve warm with mansaf, shawarma, grilled meats, or use it to wrap your favorite fillings.
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