Step 1

In a bowl, mix the yeast and the sugar, and pour over ½ cup (120 ml) of lukewarm water at 97 F (36°C).

Step 2

Mix and let rise for 15 minutes until the yeast has increased in volume and formed bubbles.

Step 3

In the bowl of a stand mixer, place all the remaining ingredients except the water.

Step 4

Then add the yeast.

Step 5

Using the dough hook, knead for 1 minute on medium speed, gradually incorporating the remaining lukewarm water.

Step 6

If the dough seems too dry and difficult to form into a smooth ball, it needs a little more water. In this case, add a little lukewarm water very gradually and then knead for 10 minutes, until obtaining a smooth and soft dough that comes off the sides of the bowl.

Step 7

Cover the bowl with a cloth and let the dough rise for an hour in a warm place, away from drafts, until it doubles in volume.

Step 8

Divide the dough into 8 equal pieces, roll them out and place them on a floured work surface, away from drafts. Cover them and let them rise for 45 minutes.

Step 9

Preheat a saj (convex metal hotplate) or place a wok upside down on high heat.

Step 10

On a floured work surface, roll out a ball of dough until getting a very thin, round sheet of dough.

Step 11

Place the sheet on the hot saj or wok and bake on one side only.

Step 12

It takes about 2 to 3 minutes for the bread to bake. Meanwhile, roll out another ball of dough and keep it ready.

Step 13

Repeat the process with all of the remaining balls of dough.

Step 14

Once the shrak are ready, place them on top of each other and immediately cover them with a cloth so that they do not dry out.