It is commonly compared to , also found in Middle Eastern cuisine, although it is much larger and thinner German described the markook in during the early 20th-century as being also the name applied to flatbread made in a , although, in this case, it was sometimes made with leavening agents
Elamine, Anthony Morano and Leila It is baked on a convex metal griddle a or in a

Markook (bread)

It is often folded and put in bags before being sold.

5
خبز الرقاق الإماراتي
Annals of the Caliphs' Kitchens: Ibn Sayyar Al-Warraq's Tenth-Century Baghdadi Cookbook
خبز الرقاق أكلة شعبية عمرها مئات السنين
طريقة عمل عجينة خبز رقاق
The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj
[ ] Markook shrek is a type of thin bread 4 Bread, oil and wine
30 [Dreizehn Brotarten Thirteen bread types ] He describes it as large and paper-thin, unleavened bread

خبز الرقاق الإماراتي

History [ ] Markook was also mentioned in the tenth-century cookbook of under the name ruqaq.

خبز الرقاق الإماراتي
reprinted from 1935 edition , Photographic illustration no
خبز رقاق
خبز الرقاق أكلة شعبية عمرها مئات السنين