Rumali Roti - Saj Bread - Markook - Shrak - Markouk Bread - Roti - Roomali Roti - Whole Wheat

Rumali Roti - Saj Bread - Markook - Shrak - Roti - Whole Wheat Roti - Flat Bread -
Rumal - Handkerchief in many regional languages of the Indian subcontinent.
A roti which is as thin as a handkerchief is called Rumali roti. The traditional Rumali roti is an unleavened flat bread cooked atop a hot convex griddle, quite similar to Markook of the Levant. Markook is also known as Shrak or Saj bread in different regions. We have had quite a lot of Rumali rotis in India and also during our recent trip to the middle east, almost all all our meals were accompanied by Markook.
Breads such as Rumali roti and Markook are usually made with a combination of whole wheat flour and all purpose flour or completely with the latter. We as always appreciate good health over authenticity, hence our recipe of Rumali roti will be completely made with whole wheat flour.
Our Rumali roti recipe will yield 7 flat breads, with 215 kilocalories in each.
For detailed instructions & measurements, visit - hissingcooker.c...
Find our other bread recipes here - • Breads, Naan & Roti Re...
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Background music : Simple (Source: iMovie on Macbook Pro)
/ hissingcooker

[@HarryNansen]

Marhaba!

[@KillingOnAdrenaline]

Thank you so much for this! I'm going to try my hand at making this with almond flour- I've never made any kind of bread before so I'm still a little unsure but this looks pretty straightforward. And that use of the convex pat to cook the bread on is genius! I would have never thought of that!

[@hissingcooker]

Josh thanks for watching 😊

[@fortuned123]

bring Alon levy and Ben shapira

[@judimcguire1822]

Yummmmm!

[@hissingcooker]

+Judi McGuire Thanks for watching :)

[@roxyb8807]

Thank you do you add salt.

[@jimwells9114]

Step 2 is literally "add salt to taste."
I mean come on......

[@hibiscusflower5911]

@@jimwells9114 lol...

[@micheloliveira6718]

No yeast? Why all breads that I make don’t form bubbles? What i’m doing wrong?

[@mhdmaddy1323]

# Michel Olivier being an professional chef i advise you to keep ur dough for 1 hour outside to get ur dough fluffy i hope you will get ur bread bubbly ....!

[@micheloliveira6718]

Glide Consulting yes I figured this out a few weeks ago. I’ve done yeastless breads and they puffed like pita breads normally. My aluminum convex surface is too thin and has small holes on it, so the heat doesn’t reach extreme values enough to cause instant vaporization of the water in the dough. Thank you for the answer.

[@gulmerton2394]

That doesn’t say how you eat it and what you put in it...

[@fortuned123]

i am lebanese i know what i am talking about , what happened to uk?, it is there country, lets be get busy with uk people no politics , anyone who want to shout in the streets of uk please leave uk and go to live in gaza , u are all talking rubbish , go there live there and leave us please

[@afdoukgattas4141]

That's not how it's made, check the traditional lebanese way.

[@fortuned123]

sorry , yiu are wrong , no two state solution , and who are u to tell the jews how to look after their resident? leave it to them and worry about us here in u. stop getting busy with all these

[@حوراء-ي1ف]

🙄😑🤨😕🤦‍♀️

[@LawnQueue]

Wrong way and its doesn't look right

[@hissingcooker]

What are you going to do about it?