Markook, also known as Shrak, Yufka is a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as "saj". It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook is flattened and kept very thin before cooking, resulting in a very slender depth. It is usually folded and put in bags before being sold. It is commonly compared to pita bread, which is known in Mediterranean cuisine.
Yufka is a Turkish bread. It is a thin, round, and unleavened flat bread similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour
and table salt
. After kneading, the dough is allowed to rest for 30 min. Dough pieces are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish . Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content, and depending on how low the moisture is, a long shelf life. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before serving.