Lebanese Saj Bread Recipe: How to Make Authentic Markouk Flatbread at Home

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Saj Bread or Markouk is a type of Lebanese bread with a characteristic thin, soft, and versatile shape. Making it also only requires simple ingredients such as an inverted frying pan. You can easily make this Middle Eastern bread with the ingredients available at home. Here, we not only share recipes but also explain the history and tips of culinary experts so that the results can be perfect.

What is Saj Bread or Markouk Bread?

Saj Bread (Markouk) is a type of unleavened flatbread and is a very popular food in the Middle East, including Lebanon, Syria, Jordan, and Palestine. This bread is unique, its unusual cooking process makes it popular and famous throughout the world. it is cooked on a convex surface like an inverted frying pan called “Saj” or known as “tava”.

Renowned Middle Eastern chef Annisa Helou, author of Feast: Food of the Islamic World, says that breads like Markouk are an essential part of Levantine dining culture:

“Markouk is the epitome of simplicity and craftsmanship; it is made thin as paper and baked quickly on a hot saj.” — Anissa Helou.

Personal Experience

To complete this article, I would like to share my experience. The first time I knew Saj was from my mother, who learned to make it from our grandmother, who lived in South Lebanon. I still remember how our kitchen was filled with the aroma of baking flour, my mother’s skilled hands stretching Saj dough on a round pillow. I now continue the tradition in my beloved kitchen. Now I want to share this authentic recipe with all of you.

Other Names for Markouk Bread

Saj Bread has many local names depending on the region, such as:

• Markouk / Markook
• Shrak / Shrāke
• Khubz Ruqaq
• Mashrooh

Comparison with Other Breads

Saj Bread or Markouk is similar to several other flatbreads from various countries, such as:

• Gözleme (Turkey)
• Yufka (Turkey)
• Tava roti (India)

Although there are many similarities, there are differences. Markouk is thinner and usually larger, with a distinctive taste from the mixture of whole wheat flour and all-purpose flour.

Are you interested in making it yourself? We have prepared the recipe for you. Here are the ingredients.

Ingredients for Making Saj Bread

Ingredients to prepare:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1/2 tsp granulated sugar
• 1/2 tsp active dry yeast (optional, our family recipe uses it)
• 1 – 1¼ cups warm water
• Cornmeal or semolina for dusting

Equipment:

• Round pillow (to help stretch the dough)
• Convex frying pan (Saj) or large metal pan that is turned upside down
• Clean cloth
• Large bowl

How to Make Saj Bread (Markouk) at Home

1. Prepare the Dough

• Make the dough from two types of flour, salt, yeast, and sugar in a large bowl.
• Add warm water little by little while kneading until it forms a smooth dough.
• Knead for 10 minutes until the dough feels elastic. Cover with a damp cloth and let stand for 1 hour (or overnight for a richer taste).

2. Divide and Let Rest

• Now it’s time to divide the dough into 6 to 8 large pieces (of equal size).
• To prevent sticking, dust it with flour and let it rest for another 30–60 minutes.

3. Shape and Flatten

• Take one portion of the dough and flatten it on a work surface that has been sprinkled with cornmeal.
• Use your fingers and then your palms to stretch the dough as thin as possible, like paper.

💡 Tip: Use a round pillow covered with cloth to place and position the bread before transferring it to the Saj.

4. Bake on the Saj

• Heat an inverted Saj pan over medium-high heat. Flip the pillow containing the bread directly onto the hot surface.
• Let the bread bubble and turn golden brown (± 30–60 seconds). Remove and continue with the rest of the dough.

How to Fold and Store Saj Bread

✅ Folding:

• Once cool, fold the bread into a triangle. The method is to fold it twice from the middle.
• You can also fold it into a square. The method is to fold the right and left sides to the middle, then the top and bottom.

✅ Storing:

• Room temperature: 5–7 days (in an airtight bag with a layer of parchment paper between).
• Fridge: You can also store it in the fridge for a longer shelf life of up to 2 weeks.

To extend the shelf life of Saj Bread, store in the freezer, it will last between 4–6 months. Thaw at room temperature before reheating.

How to Serve Saj Bread

Saj bread is a versatile bread. For a healthier version, here are some serving guidelines.

• Breakfast: Serve with labneh, olive oil, olives, macdous, tomatoes, or cheese.
• Wrap: Fill with falafel, hummus, or roasted vegetables.
• Flatbread Pizza: Spread with tomato sauce, cheese, and bake.
• Manakish: Spread with za’atar and olive oil, bake briefly.
• Sweet version: Fill with Nutella, banana, or honey.

🥙 “Saj or Markouk bread is the foundation of many Lebanese family meals. Without it, our breakfasts would be incomplete.” — Chef Salma Hage, author of The Lebanese Kitchen. Check her book here.

Check up more recipes:

• Ballerina Farm Sourdough Recipe: Sourdough Bread by Ballerina Farm
• Cognac vs Rum: What Are the Differences?

FAQs About Markouk Bread (Saj Bread)

What is the difference between Markouk and pita?

Markouk is thinner, larger, and usually not hollow like pita.

What is the distinctive taste of Saj bread?

A combination of savory, slightly sour from fermentation, and the distinctive aroma of whole wheat flour.

Can it be made without whole wheat flour?

Yes, but the texture and taste will be slightly different. Try a blend of 100% all-purpose flour as an alternative.

References:

1. Helou, Anissa. Feast: Food of the Islamic World. Ecco, 2018.
2. Hage, Salma. The Lebanese Kitchen. Phaidon Press, 2012.
3. wikipedia.org/wiki/Markook_(bread)