خبز رقاق. خبز رقاق

reprinted from 1935 edition , Photographic illustration no
30 [Dreizehn Brotarten Thirteen bread types ] History [ ] Markook was also mentioned in the tenth-century cookbook of under the name ruqaq

Markook (bread)

It is commonly compared to , also found in Middle Eastern cuisine, although it is much larger and thinner.

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خبز الصاج
[ ] Markook shrek is a type of thin bread
خبز رقاق
Elamine, Anthony Morano and Leila
خبز الرقاق الإماراتي
4 Bread, oil and wine
Annals of the Caliphs' Kitchens: Ibn Sayyar Al-Warraq's Tenth-Century Baghdadi Cookbook It is baked on a convex metal griddle a or in a
He describes it as large and paper-thin, unleavened bread German described the markook in during the early 20th-century as being also the name applied to flatbread made in a , although, in this case, it was sometimes made with leavening agents

طريقة عمل خبز رقاق

It is often folded and put in bags before being sold.

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خبز رقاق
The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj
خبز الصاج
طريقة عمل خبز رقاق بالبيض