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Breads

Khubz

The Quirky Foodster Team

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20 minutes (plus 1 hour proving)
Prep
15 minutes
Cook
8
Servings

Ingredients

  • 500 g (4 cups) plain flour, plus extra for dusting
  • 7 g (1 sachet) instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 300 ml (1.25 cups) warm water

Method

  1. In a large bowl, mix the flour, yeast, sugar and salt.
  2. Add the olive oil and warm water, mixing to form a soft dough. Knead for 8-10 minutes until smooth and elastic.
  3. Cover and leave to prove in a warm place for 1 hour, or until doubled in size.
  4. Preheat the oven to its highest setting (around 250°C/480°F) with a baking tray or pizza stone inside.
  5. Divide the dough into 8 pieces. Roll each into a round about 5mm (1/4 in) thick.
  6. Carefully place 1-2 rounds at a time on the hot tray and bake for 3-4 minutes, until puffed up and lightly golden with a few brown spots.
  7. Wrap the baked bread in a clean cloth to keep soft while baking the remainder.

Introduction: Khubz is the everyday flatbread of the Arab world, a soft, pillowy round bread that forms the base of daily
halal meals — used to scoop hummus and dips, wrap grilled meats, or simply eaten alongside a bowl of
soup. Baked fresh daily in home ovens and neighbourhood bakeries alike across the Levant and Gulf, it
puffs up in a hot oven to form a natural pocket, making it endlessly versatile.

Cultural Background: Khubz is the everyday flatbread of the Arab world, a soft, pillowy round bread that forms the base of daily
halal meals — used to scoop hummus and dips, wrap grilled meats, or simply eaten alongside a bowl of
soup. Baked fresh daily in home ovens and neighbourhood bakeries alike across the Levant and Gulf, it
puffs up in a hot oven to form a natural pocket, making it endlessly versatile.

Tips: A very hot oven and preheated tray or stone are essential for the bread to puff dramatically. Rolling the dough evenly ensures uniform puffing during baking. Wrapping baked breads in a cloth traps steam and keeps them soft and pliable.

Variations: Sprinkle with sesame or nigella seeds before baking for extra flavour and texture. Cook on a hot dry griddle pan on the stovetop instead of in the oven, flipping once puffed. Add a spoonful of wholemeal flour for a heartier, nuttier bread.

Storage: Store in an airtight bag at room temperature for 2 days, or freeze for up to 2 months.

Reheating: Warm briefly in a dry pan for 30 seconds per side, or wrap in foil and heat in a 180°C (350°F) oven for 5
minutes.

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