Khubz
Khubz, from above
VegVeganLevant and the Gulf

Khubz

Puffed pocket bread. Watching it balloon in the oven never gets old.

120 minTime
7 gProtein each
mildSpice
Arabic bread2 chapters · 1 min read

Make it your way

Grandma's wayArabic pocket bread.
The original
256kcalsame
7 gproteinsame
2 gfibresame
120minutessame

The original khubz.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Sugar2 tsp
Cooking oil (vegetable oil)1½ tbsp
Salt1½ tsp
Water1⅓ cups warm

Method

4 steps
  1. 1Mix and knead into a smooth, soft dough. Cover and rise until doubled.
  2. 2Divide into 8 balls and rest 10 minutes.
  3. 3Roll each ball into a 5 mm disc and rest 10 minutes.
  4. 4Bake on a very hot tray at 250 C until puffed.
Serve it like this

Wrap warm breads in a cloth. Serve with hummus, mezze and grills.

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Make it a meal

What goes with Khubz: a bread or rice, a side, something to drink and something sweet.

With a main Hummus bil lahm35 min
With a main Shish taouk45 min
On the side Moutabal40 min
On the side Bhindi masala35 min
To drink Masala chai10 min
Something sweet Sakkarai pongal45 min
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