📝 About This Recipe
Khoubiz Arabi is the quintessential soul of the Lebanese table, a soft, pillowy flatbread known globally for its iconic steam-puffed pocket. Originating from the ancient Levant, this bread is prized for its versatility, acting as both a vessel for savory fillings and a scoop for rich dips. Mastering the high-heat bake at home ensures a golden, slightly charred exterior and a tender, steaming interior that captures the true essence of Middle Eastern hospitality.
🥗 Ingredients
Yeast Starter
- 1 1/2 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Wildflower Honey (for a hint of floral depth)
Dough Base
- 3 1/2 cups All-Purpose Flour (sifted, plus extra for dusting)
- 1/2 cup Whole Wheat Flour (for structure and nutty flavor)
- 1 1/2 teaspoons Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 tablespoon Full-Fat Milk Powder (secret ingredient for a softer crumb)
Dusting and Finishing
- 1/4 cup Fine Semolina (for dusting the rolling surface)
- 2 tablespoons Yellow Cornmeal (to prevent sticking on the baking stone)
👨🍳 Instructions
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1
In a small glass bowl, combine the warm water, active dry yeast, sugar, and honey. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, milk powder, and fine sea salt.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the extra virgin olive oil.
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4
Using a dough hook or your hands, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and bounces back when poked.
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6
Lightly grease a large bowl with olive oil, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Divide the dough into 10-12 equal-sized pieces, roughly the size of a large lemon.
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8
Roll each piece into a smooth ball and place them on a tray. Cover with a dry towel and let them rest for 20 minutes; this relaxes the gluten for easier rolling.
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9
While the dough rests, place a baking stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to its highest setting, typically 500°F (260°C).
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10
On a surface lightly dusted with semolina, roll each ball into a circle about 6-7 inches in diameter and 1/8 inch thick. Ensure the thickness is even to guarantee a perfect puff.
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11
Let the rolled-out discs rest for another 10-15 minutes on the counter. This final rest is the secret to getting the bread to separate and form a pocket.
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12
Carefully place 2-3 dough discs onto the hot baking stone. Bake for 2-3 minutes. Watch through the oven window as they magically puff up like balloons.
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13
Once puffed and slightly golden (do not over-brown or they will become crackers), remove them using tongs or a spatula.
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14
Immediately place the hot bread into a basket lined with a clean kitchen towel and wrap them up. The steam trapped inside the towel will keep the Khoubiz soft and pliable.
💡 Chef's Tips
Ensure your oven and baking stone are fully preheated for at least 30 minutes; the intense bottom heat is what creates the steam burst for the pocket. Avoid rolling the dough too thin or poking holes in it, as any tear will allow steam to escape and prevent the bread from puffing. If you don't have a baking stone, a cast-iron skillet turned upside down works beautifully. To keep the bread soft for days, store in an airtight plastic bag once they have completely cooled to room temperature. If the bread doesn't puff, it will still be delicious—use it as a wrap or tear it for fattoush salad.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy Hummus topped with toasted pine nuts and sumac. Use as the perfect wrap for authentic Chicken or Beef Shawarma with plenty of garlic toum. Pair with Labneh (strained yogurt), fresh mint leaves, sliced cucumbers, and olives for a traditional Lebanese breakfast. Dip into a mixture of Za'atar and extra virgin olive oil for a simple yet flavorful snack. Serve with hot Falafel, pickled turnips, and a generous drizzle of tahini sauce.