Breads
Khubz Iraqi (Traditional Iraqi Flatbread)
Ingredients
- 500 g (4 cups) all-purpose flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 tsp sugar
- 300 ml (1 1/4 cups) warm water
- 2 tbsp yogurt
- 1 tbsp vegetable oil
Method
- Dissolve yeast and sugar in warm water and let stand for 10 minutes.
- Mix flour and salt, then add the yeast mixture, yogurt and oil, kneading into a soft dough.
- Cover and let rise in a warm place for 1 hour until doubled.
- Divide into 6 portions and roll each into a flat oval about 1 cm thick.
- Heat a skillet or pizza stone until very hot, and cook each flatbread for 2–3 minutes per side until puffed and lightly charred.
- Serve warm, wrapped in a cloth to keep soft.
Introduction: A soft, slightly chewy flatbread traditionally baked in a tandoor-style clay oven called a tanoor, Khubz Iraqi has been a daily staple for centuries, used to scoop stews and wrap grilled meats.
Cultural Background: A soft, slightly chewy flatbread traditionally baked in a tandoor-style clay oven called a tanoor, Khubz Iraqi has been a daily staple for centuries, used to scoop stews and wrap grilled meats.
Tips: A very hot cooking surface helps the bread puff up properly, mimicking the intense heat of a traditional tanoor oven.
Variations: A version with nigella seeds sprinkled on top before cooking is common in the north. Vegetarian as written; can be made vegan by using plant-based yogurt.
Storage: Store in a sealed bag at room temperature for up to 2 days.
Reheating: Warm briefly in a dry skillet or wrapped in foil in a 180°C (350°F) oven for a few minutes.
FAQs:
Q: Can this be baked in an oven instead of a skillet?
A: Yes, on a preheated pizza stone or tray at 250°C (480°F) for about 5 minutes.
Q: Why is my bread tough?
A: It was likely rolled too thin or overworked; keep the dough soft and don't overwork it.
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