Markook is a traditional Middle Eastern flatbread particularly popular in Saudi Arabia and other Arab countries. It is known for its large, thin, and flexible texture, which makes it quite distinct from other types of bread. Markook is extremely thin, almost paper-like, and requires skillful handling during preparation and cooking.

It is typically larger than other flatbreads, often baked in large rounds. Despite its thinness, Markook is quite flexible, making it ideal for wrapping around various fillings. It has a soft yet slightly chewy texture, perfect for a variety of culinary uses.

The basic ingredients of Markook include wheat flour, water, salt, and sometimes a bit of yeast or baking powder. The dough is kneaded until smooth and then left to rest. It is divided into small balls and rolled out very thinly. Traditionally, Markook is baked on a convex metal griddle called a saj, which gives it its characteristic thinness and large size.

The dough is draped over the saj and cooks quickly, often within seconds. Markook's flexibility makes it an excellent choice for wraps, often filled with meats, vegetables, and spreads. It can be served alongside dips such as hummus, baba ghanoush, and labneh, or enjoyed simply with a drizzle of olive oil, a sprinkle of za'atar, or folded with cheese.