Shrak - middle eastern campfire bread

[Tom Gold]

This is my first go at making Shrak, a middle eastern flatbread which is traditionally cooked on a 'saj' - but it seems an upturned wok works just as well!

The dough is plain flour, salt, dry yeast and water and it needs to be worked like a pizza base to get it as big and thin as it'll go. It looked a lot easier on youtube.

I like this method because unlike my Dutch Oven I can carry a wok quite easily and it has a variety of other uses and can be used to mix the dough as well.

 

[aris]

Skillz!

[video=youtube_share;w1umy2ANfCg]http://youtu.be/w1umy2ANfCg[/video]

 

[bikebum1975]

Neat gonna have to give a go at this

 

[Tony]

Yeah, I fancy making some flatbreads in the near future, does anyone make them when you're out and about?

what's the taste like Tom?

 

[The Cumbrian]

That looks very much like the bread that I used to pick up from the bakery every morning when I worked in Jordan.

I really liked it and haven't been able to find the same thing over here so I think that I'll try that.

Cheers, Michael.

 

[Robson Valley]

I have a sneaking suspicion that there's some spice added. Maybe fennel, maybe cardamom, maybe ???? I can't decide.
Flour, salt, yeast & water is the basics of French-style bread (no fat). I don't bake flat breads as often as I should.
Haven't found a formula yet that reveals what the seasoning might be.