📝 About This Recipe
Khubz is the soul of the Levantine table, a versatile yeast-leavened flatbread known for its iconic steam-filled pocket and soft, chewy texture. Traditionally baked in scorching hot clay ovens, this recipe brings that authentic hearth-baked flavor to your home kitchen using simple, wholesome ingredients. Whether used to scoop up creamy hummus or to wrap a succulent shawarma, this bread is a masterclass in the beauty of Mediterranean simplicity.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm Water (Ideally between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (One standard packet)
- 1 tablespoon Granulated Sugar (To feed the yeast and aid browning)
The Dough Base
- 3 1/2 cups All-Purpose Flour (Plus extra for dusting the work surface)
- 1/2 cup Whole Wheat Flour (Adds a traditional nutty depth and structure)
- 1 1/2 teaspoons Sea Salt (Fine grain)
- 2 tablespoons Extra Virgin Olive Oil (High quality for flavor and a soft crumb)
For Baking and Finishing
- 1 tablespoon Cornmeal (For dusting the baking stone or sheet)
- 1 tablespoon Unsalted Butter (Melted, optional for brushing)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant, indicating the yeast is active.
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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, and sea salt until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture and the extra virgin olive oil.
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4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If the dough feels too sticky, add flour one tablespoon at a time.
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5
Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes (or 5-6 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Divide it into 8 equal-sized pieces and roll each into a smooth ball.
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8
Place the dough balls on a floured tray, cover with a light towel, and let them rest for 20 minutes. This relaxes the gluten, making the rolling process much easier.
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9
While the dough rests, place a baking stone or a heavy inverted 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 floured surface, roll each dough ball into a circle about 8 inches in diameter and 1/8 inch thick. Aim for an even thickness to ensure the bread puffs uniformly.
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11
Carefully place 1 or 2 dough circles onto the hot baking stone. Bake for 2-3 minutes. Watch closely through the oven window; the bread should puff up like a balloon and develop light golden spots.
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12
Remove the hot bread with tongs and immediately place it in a basket lined with a clean kitchen towel. Covering the bread while hot traps the steam, keeping it soft and pliable.
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13
Repeat the process with the remaining dough circles, ensuring the oven returns to full temperature between batches.
💡 Chef's Tips
Ensure your oven and baking stone are fully preheated for at least 30 minutes; high heat is the secret to the 'pocket' puff. Avoid rolling the dough too thin or poking holes in it, as steam will escape and prevent the bread from inflating. If you don't have an oven, you can cook these in a very hot cast-iron skillet over medium-high heat for about 1 minute per side. Store leftover khubz in an airtight bag once completely cooled to prevent them from drying out and becoming brittle.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy Hummus topped with a drizzle of olive oil and paprika. Use as a wrap for hot Falafel, pickled turnips, and a generous lashing of Tahini sauce. Pair with a fresh Fattoush or Tabbouleh salad for a light and healthy Mediterranean lunch. Enjoy for breakfast dipped into Labneh (strained yogurt) and sprinkled with Za'atar spice blend.