Shrak Bread

I love making this bread and keeping it on hand for things like wraps, arayes ( which is a Jordanian meat stuffed flat bread) bread chips, and so much more. It is very easy to make and cook up. It light, flavorful, and pairs well with a lot of dishes not just Jordanian meals.

Wrap them in linen or a linen bread sac and keep in either a bread box or on the counter for up to 5 to 6 days. You can freeze these for up to 3 months. just pull them out and let them thaw. Heat them up in an oven at 350* for 5 minutes or so, or on the stove top over medium low heat until warm.

Let me share with you how I make them.

INGREDIENTS:

1 1/2 C. Flour
1/2 C. Whole wheat flour
1 Tbsp. Honey
1/2 Tbsp. Instant yeast
1 Tsp. Kosher salt OR 1/2 Tsp table salt
1/4 C. Olive oil
1/2 to 3/4 C. Warm water

DIRECTIONS:

1. In the bowl of a stand mixer combine flour, whole wheat flour, yeast, honey, and salt.
2. With the mixer on low and fitted with the dough hook, slowly add in the oil. Once you add in the oil slowly add in the warm water a little at a time until a dough forms. The dough should be slightly sticky but will not stick to your hands.
3. Lightly oil a large bowl and add the dough to the bowl. Turn the dough around to coat the dough with the oil. Cover with plastic wrap or a tea towel and let rise for 1 hour or until doubled in size.
4. Gently press the dough down. Turn the dough onto a lightly floured surface and divide the dough into 5 or 6 equal pieces. Shape the dough pieces into balls and place them on the floured surface. Cover with a tea towel and let rise for 1 hour.
5. take one piece of dough at a time and roll out the dough into large thin rounds. Cover them with a tea towel to keep them from drying while cooking.
6. Heat a large wok (upside down) or a large pan ( right side up) over medium heat. Place 1 dough round onto the pan and cook for 2 to 3 minutes per side. Place on a wire rack to cool while you cook the remaining dough rounds.

• Serve these tasty little bread rounds however you like. I love keeping them on hand for wraps for lunch or cutting them into pieces and toasting them for dips.
• To add a bit more flavor you can drizzle over a little olive oil and add a few of your favorite spices. I live to use sumac or za’atar. You can keep it simple with a bit of salt and pepper.
• For a tangy treat and added flavor for wraps you can brush a little pickle juice mixed with olive oil over the rounds and sprinkle with dill, salt, and pepper. This is my daughter’s favorite way to dress them up.
• If you are a salt and vinegar flavor person you can mix a little white vinegar with olive oil and brush over the bread rounds and season with salt.