Khubz Halabi (Aleppo Flatbread)

Name: Khubz Halabi (Aleppo Flatbread)
Yield: 6
Cuisine: Syria
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 1 1/2 tsp; Salt — 1 1/2 tsp; Sugar — 1 tsp; Warm water — 1 1/2 cups (360 ml); Olive oil — 30 ml (2 tbsp)

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 1 1/2 tsp
Salt — 1 1/2 tsp
Sugar — 1 tsp
Warm water — 1 1/2 cups (360 ml)
Olive oil — 30 ml (2 tbsp)

Method

Dissolve the yeast and sugar in warm water and let stand for 5 minutes until foamy.
Combine flour and salt, then mix in the yeast mixture and olive oil to form a soft dough.
Knead for 8-10 minutes until smooth and elastic, then cover and prove for 1 hour until doubled.
Divide into 6 pieces, roll each into a round about 20 cm (8 inch) across.
Preheat a baking stone or heavy sheet in an oven at 250°C (480°F), then bake each flatbread for 3-4 minutes until puffed and lightly spotted.
Stack the breads under a clean towel to keep them soft as they cool.

Introduction: This soft, slightly domed flatbread is baked fresh daily across Syria, from neighbourhood bakeries in Aleppo to home kitchens, forming the essential vessel for scooping dips, wrapping shawarma and mopping up sauces.

Cultural Background: This soft, slightly domed flatbread is baked fresh daily across Syria, from neighbourhood bakeries in Aleppo to home kitchens, forming the essential vessel for scooping dips, wrapping shawarma and mopping up sauces.

Tips: A very hot oven is essential for the bread to puff up properly. Keeping baked breads covered with a towel traps steam and keeps them soft.

Variations: Sprinkle with sesame or nigella seeds before baking for extra flavour. Make smaller rounds for individual mini flatbreads.

Storage: Store in a sealed bag at room temperature for 2 days, or freeze for up to a month.

Reheating: Warm briefly in a dry skillet or wrapped in foil in the oven.

FAQs:

Q: Why didn’t my bread puff up?

A: The oven likely wasn’t hot enough — a very high heat is needed to create the steam that puffs the bread.

Q: Can I make the dough ahead?

A: Yes, the dough can be refrigerated overnight after the first prove and brought to room temperature before shaping.