Khubz Raqaq
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (1 lb 2 oz)
- Warm water — 360 ml (12 fl oz)
- Active dry yeast — 2 tsp
- Salt — 2 tsp
- Oil — 2 tbsp
Method
- Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and oil.
- Mix and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Divide the dough into portions and roll each out thin.
- Cook each flatbread on a hot dry griddle for 1–2 minutes per side until lightly golden and cooked through.
Introduction: A thin, soft flatbread, the everyday staple bread found alongside nearly every Qatari meal.
Cultural Background: Simple flatbread is an essential daily staple across Qatar, whether baked at home or bought fresh from a local bakery, used to scoop up curries and stews or simply enjoyed with cheese and honey.
Tips: Roll the dough as thin as possible for the traditional light, soft texture. Cook on a hot griddle for quick, even cooking without over-drying the bread.
Variations: Sprinkle with sesame or nigella seeds before cooking for extra texture. Serve with cheese and honey for a simple, classic pairing.
Storage: Store at room temperature wrapped in a cloth for up to 1 day; freeze for longer storage.
Reheating: Warm briefly on a dry griddle for a minute or two to refresh.
FAQs:
Q: Is khubz raqaq eaten with every meal?
A: Yes, it's a functional staple used to scoop food and mop up sauces, present at nearly every Qatari meal.
Q: Can khubz raqaq be baked instead of griddle-cooked?
A: A hot griddle is traditional and gives the best thin, soft texture, though a very hot oven can also work.
- Plain flour — 500 g (1 lb 2 oz)
- Warm water — 360 ml (12 fl oz)
- Active dry yeast — 2 tsp
- Salt — 2 tsp
- Oil — 2 tbsp
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