Jordanian shrak is a wheat flat bread that is ubiquitous there. For our Jordanian feast, we will use it for nearly all of the dishes. It was used along side the delicious starter called mouttabal. A lovely smoky eggplant dip that would be wonderful for any occasion. It was also used toasted in the salad called fattoush and lastly, it makes up the bottom layer of the National dish called mansaf. The bread is easy to make. A wok placed upside down over a gas burner works incredibly well to cook the shrak. The bread will bubble up on one side and you don't flip it, which gives the shrak a wonderful doughy-like texture. Enjoy!
Jordanian Shrak (Flatbread)
- 1 cup Whole wheat flour
- 1 cup All Purpose flour
- 1/2 Tablespoon honey
- 1/2 Tablespoon instant yeast
- 1 teaspoon salt
- 1/8 Cup olive oil
- 3/4 of a cup warm water
- Mix together the flours, yeast, honey and salt in the bowl. Add water slowly and start kneading to make a dough.add oil at the end and knead to get a smooth dough. Transfer the dough on to your kitchen surface/kneading area, and knead for another 5 minutes to get a smooth dough.
- Let the dough rest in a well oiled bowl for an hour or until doubled. Once doubled, flip the dough on to a well floured surface , punch it down and divide it into 4-5 equal pieces. Let it rest again, covered with a kitchen towel for another hour for it to double.
- Take a Chinese wok, flip it upside down over the gas stove and heat it in a high flame.
- Flour your rolling surface well, take a ball of dough and roll it out into a thin circle.
- Pick up the rolled out dough and place it over the hot wok and bake it on one side only. It will take around 2-3 minutes for the bread to cook.
- Repeat until all the shrak is cooked.
- Keep the cooked shrak wrapped in a dish towel to keep warm until serving.