Markook (bread)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/markook-bread

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the bread classification?Unleavened, extremely thin flatbread
2. What is the primary culinary role?Accompaniment for dips, base for wraps, ingredient in stews and salads
3. What is Markook bread?Markook is a super‑thin, unleavened flatbread from the Levant made with just flour, water, and salt.
4. How is Markook cooked?It is stretched into a thin sheet and cooked on a hot convex metal griddle called a saj, taking less than a minute.

Levant: A broad geographical region in the Eastern Mediterranean, encompassing countries like Syria, Lebanon, Jordan, Israel, Palestine, and parts of Turkey and Cyprus.
Unleavened Bread: Bread made without the use of chemical or biological leavening agents such as yeast or baking powder, resulting in a denser, flatter product.
Saj: A traditional, dome-shaped convex griddle, typically made of metal, used for cooking flatbreads and other dishes over direct heat.
Mezze: A selection of small dishes served as appetizers or a light meal in Middle Eastern and Mediterranean cuisines, often accompanied by bread.