Musakhkhun is a traditional Palestinian chicken dish, a dish that one typically eats with one's hands and which literally means "something that is heated." It’s one of my favorites really. The original recipe uses chicken cut into 4 pieces, and arranged over round bread called Taboun bread topped with onion mix. In any case, the dish is seasoned with sumac, a spice made from the ground dried berries of a bush that grows wild throughout the Middle East and is sold in Middle Eastern markets. Sumac has a sour and vaguely lemony taste. A new version of musakhkhan has evolved so it can be easly served and eaten in gatherings. The chicken is cooked; then wrapped in thin leaves of shrak or marquq bread, sold in many shops now, you might find it by an armenian name; lavash bread. Shrak bread is a thin whole-wheat bread baked on a domed griddle over an open fire, while marquq is a very thin yeasted flat bread. This bread can also be called saj, a bread cooked on a convex metal plate called a surj or saj, hence the name. All of these breads are stretched until very thin before being cooked.
Makes about 36-48 rolls, depending on the size your making them.