You can make yufka and markouk with the same dough but with different shaping techniques. Markouk is thinner and flattened by passing the disk of dough from one hand to the other until the round of dough is paper-thin and almost as wide as your arm, a feat that requires tremendous skill and much practice. Yufka, on the other hand, is flattened with a long thin rolling pin called oklava. Both are baked on a large round metal plate called a saj, which is flat in Turkey and concave in Lebanon, Syria, Jordan and Palestine. In the old days (and still today in remote rural areas), the saj was heated over a wood fire. In Lebanon and Syria saj bread is known as markouk, while in Jordan and Palestine, where it is made a little thicker, it is known as shraaq. In Turkey, borek. When used to make borek, yufka is made thinner to be stuffed with a variety of fillings ranging from spinach to cheese to meat. I cannot roll out my yufka or saj bread as thinly as they do in Turkey or in Lebanon, either using an oklava or passing it from one hand to the other as they do in the Lebanese mountains. Still, it comes out thin enough and making it at home gives me great satisfaction.