Everyday meals

Khobz Shrak (shrak bread)

A very thin flatbread, cooked at very high heat on an inverted griddle, which puffs up and breaks into light, crispy sheets. A traditional Bedouin bread from Jordan, served with main dishes and grilled meats.

35 min
4 servings
Medium
Budget-friendly
🇯🇴 Jordan

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Ingredients

300 g White flour
200 ml Lukewarm water
1 tsp Salt
1 tsp Neutral oil

Optional extras

1 tbsp Nigella seeds

Nutrition facts

270 kcal per serving

Protein: 10.2 g
Carbohydrates: 50.7 g
of which sugars: 1.1 g
Fat: 1.9 g
Fiber: 2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour and salt. Gradually add the lukewarm water while kneading until you have a soft, smooth dough, about 8 minutes.
Cover and let rest for 30 minutes at room temperature.
Divide the dough into 6 balls and roll each one out as thinly as possible on a floured surface.
Heat a cast-iron griddle or a large disk over high heat until very hot, then lightly oil it.
Lay a sheet of dough on the griddle and cook for 1 to 2 minutes, until bubbles form and the bread starts to lift.
Flip and cook for another 30 seconds, then stack the breads as you go, keeping them covered so they stay soft.