Breads
Khubz Arabi (Lebanese Flatbread)
Ingredients
- 500 g (4 cups) bread flour
- 7 g (2 1/4 tsp) instant yeast
- 10 g (2 tsp) sugar
- 10 g (2 tsp) salt
- 300 ml (1 1/4 cups) warm water
- 30 ml (2 tbsp) olive oil
Method
- Dissolve yeast and sugar in warm water, let stand 5 minutes until foamy.
- Combine flour and salt in a bowl, add the yeast mixture and olive oil, knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour until doubled in size.
- Divide into 8 equal balls, cover and rest for 10 minutes.
- Preheat oven and baking stone or tray to 250°C (480°F).
- Roll each ball into a thin round about 20 cm in diameter.
- Bake directly on the hot stone for 2-3 minutes until fully puffed and lightly golden.
- Wrap baked breads in a clean cloth to keep them soft while cooling slightly.
Introduction: Soft pocketed flatbread baked at high heat until it puffs, khubz arabi is the everyday bread of Lebanon, used to scoop mezze, wrap grilled meats, and accompany nearly every meal.
Cultural Background: Soft pocketed flatbread baked at high heat until it puffs, khubz arabi is the everyday bread of Lebanon, used to scoop mezze, wrap grilled meats, and accompany nearly every meal.
Tips: A very hot oven and preheated stone are essential for the bread to puff into its signature pocket. Roll evenly to ensure uniform puffing.
Variations: A wholewheat version substitutes half the flour with wholewheat flour for a heartier bread.
Storage: Store in a sealed bag at room temperature for up to 3 days, or freeze for up to 2 months.
Reheating: Warm briefly in a dry pan or wrapped in foil in the oven at 180°C (350°F) for 5 minutes.
FAQs:
Q: Why didn't my bread puff up?
A: The oven and baking surface likely weren't hot enough; ensure both are fully preheated before baking.
Q: Can I cook this on the stovetop?
A: Yes, use a very hot dry skillet and flip once bubbles form, though the pocket may be less pronounced.
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