Saudi Khubz

Name: Saudi Khubz
Yield: 8
Cuisine: Saudi Arabia
Ingredients: All-purpose flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 tsp; Warm water — 300 ml (1 1/4 cups); Olive oil — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 tsp
Warm water — 300 ml (1 1/4 cups)
Olive oil — 2 tbsp

Method

Combine the flour, yeast, sugar and salt in a bowl.
Add the warm water and olive oil, mixing to form a soft dough.
Knead for 8-10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour until doubled.
Divide into 8 pieces and roll each into a round about 5 mm thick.
Preheat a heavy skillet over high heat, or the oven with a baking stone to 250°C (480°F).
Cook each round for 1-2 minutes per side on the skillet, or bake for 3-4 minutes in the oven, until puffed and lightly golden.
Wrap in a clean cloth to keep soft while cooking the remaining bread.

Introduction: Soft, pillowy pocket flatbread, the essential everyday bread found at every Saudi table.

Cultural Background: Khubz is the fundamental bread of Saudi Arabia and the wider Arab world, its soft, slightly chewy texture and pocket ideal for scooping dips or wrapping around grilled meats.

Tips: High heat is essential for the bread to puff up and form its characteristic pocket. Roll the dough evenly for uniform puffing.

Variations: Sprinkle with sesame or nigella seeds before cooking for extra flavour and texture; brush with a little melted butter after baking for richness.

Storage: Store in an airtight bag at room temperature for up to 2 days.

Reheating: Reheat briefly in a dry skillet or wrapped in foil in a warm oven to restore softness.

Nutrition: Approx. 210 kcal, 6 g protein, 38 g carbohydrate, 4 g fat per piece.

FAQs:

Q: Why doesn't my khubz puff up?

A: This usually happens if the oven or skillet isn't hot enough, or the dough is rolled too thick.

Q: Can khubz be frozen?

A: Yes, cool completely, then freeze in a sealed bag; thaw and reheat briefly before serving.