📝 About This Recipe
Khubz is the soul of the Middle Eastern table, a versatile and ancient flatbread known for its signature steam-puffed pocket and soft, chewy texture. This recipe yields a fragrant, golden-brown loaf that is perfect for scooping up creamy hummus or wrapping around succulent grilled meats. Mastering the high-heat bake ensures a dramatic rise, creating a hollow center that has made this bread a global favorite for centuries.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Whole wheat flour (adds a nutty depth and traditional texture)
- 1.5 cups Warm water (between 105°F and 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
Seasoning and Texture
- 1.5 teaspoons Fine sea salt
- 2 tablespoons Extra virgin olive oil (plus more for greasing the bowl)
- 1 teaspoon Honey (optional, for a hint of floral sweetness)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, and sea salt. Whisk briefly to aerate the dry ingredients.
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3
Make a well in the center of the flour. Pour in the yeast mixture, olive oil, and honey. Stir with a wooden spoon until a shaggy dough begins to form.
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4
If using a stand mixer, use the dough hook on medium-low speed for 7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
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5
Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and divide it into 8 equal-sized pieces.
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7
Roll each piece into a smooth ball. Cover the balls with a clean towel and let them rest for 20 minutes; this relaxes the gluten and makes rolling easier.
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8
Preheat your oven to 500°F (260°C). If you have a baking stone or heavy baking sheet, place it on the middle rack to get screaming hot.
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9
Take one dough ball and roll it out into a circle about 8 inches in diameter and 1/8 inch thick. Ensure the thickness is even to guarantee a proper puff.
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10
Carefully place 1-2 rolled-out dough circles onto the hot baking stone or sheet. Bake for 3–5 minutes. Watch closely: the bread should puff up like a balloon and turn light golden brown.
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11
Remove the hot khubz with tongs and immediately place it in a basket lined with a clean kitchen towel. Covering them keeps the bread soft and pliable.
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12
Repeat the rolling and baking process for the remaining dough balls. Serve warm for the best experience.
💡 Chef's Tips
For the best puff, ensure your oven and baking stone are fully preheated for at least 30 minutes before baking. Avoid rolling the dough too thin or poking holes in it, as this will prevent the 'pocket' from forming. If the dough keeps snapping back while rolling, let it rest for another 5 minutes to relax the gluten. Store leftovers in an airtight bag to keep them soft; they can be frozen and reheated easily in a toaster or oven. For a softer crust, brush the finished bread lightly with a touch of melted butter or olive oil immediately after baking.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy hummus topped with paprika and olive oil. Use as the perfect vessel for a classic Falafel wrap with tahini sauce and pickled turnips. Pair with hot Shakshuka for a hearty and traditional Middle Eastern breakfast. Enjoy as an accompaniment to grilled Lamb Kofta or Chicken Shish Tawook. Serve with a side of Labneh (strained yogurt) and Za'atar for a simple, savory snack.