Breads
Khubz Tawa
Ingredients
- 400 g (3 1/4 cups) plain flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 280 ml (1 1/8 cups) warm water
- 1 tbsp vegetable oil
Method
- In a large bowl, mix the flour, yeast, sugar and salt.
- Add the warm water and oil, and mix until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
- Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until doubled in size.
- Punch down the dough and divide into 6-8 equal portions, shaping each into a ball.
- Roll each ball out into a thin round, about 20 cm (8 inches) in diameter.
- Heat a flat griddle or heavy frying pan over medium-high heat.
- Cook each flatbread for 1-2 minutes per side, until puffed and lightly charred in spots.
- Serve warm, stacked and wrapped in a clean cloth to keep soft.
Introduction: Khubz tawa is a simple, everyday flatbread cooked on a hot griddle or flat pan, forming the essential accompaniment to nearly every Yemeni meal, used for scooping up stews, dips and salads alike.
Cultural Background: Khubz tawa is a simple, everyday flatbread cooked on a hot griddle or flat pan, forming the essential accompaniment to nearly every Yemeni meal, used for scooping up stews, dips and salads alike.
Tips: A hot, well-heated griddle is essential for the characteristic charred spots and quick cooking. Roll the dough thin and evenly for consistent cooking. Keep cooked flatbreads wrapped in a cloth to stay soft and warm while you finish the batch.
Variations: Add a sprinkle of nigella seeds to the dough before rolling. Brush with a little melted butter right after cooking for extra richness. Make smaller, thicker rounds for a different textural variation. Naturally vegan as written; no conversion needed.
Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to 1 month.
Reheating: Reheat briefly on a hot dry pan or in a low oven for 3-5 minutes to soften and warm through.
Nutrition: Per serving (approx., 1 flatbread): 210 kcal, 6 g protein, 40 g carbohydrates, 3 g fat, 1 g fibre.
FAQs:
Q: Why didn’t my dough rise?
A: This is usually due to inactive yeast or water that was too hot or cold — aim for lukewarm water.
Q: What’s the best way to keep the bread soft?
A: Wrap freshly cooked flatbreads in a clean cloth as you finish the batch to trap steam and keep them pliable.
Q: Can I make this bread ahead of time?
A: Yes, it freezes well; reheat briefly on a hot pan before serving.
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