📝 About This Recipe
Khubz is the heart and soul of the Middle Eastern table, a versatile yeast-leavened flatbread known for its iconic steam-filled pocket and soft, chewy texture. This ancient staple is traditionally baked at blistering temperatures, causing the dough to puff dramatically and create a natural vessel for savory fillings. Whether used to scoop up silky hummus or wrap around succulent grilled meats, this homemade version brings the irresistible aroma of a Levantine bakery right into your kitchen.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (unbleached preferred)
- 1 cup Whole wheat flour (adds traditional nutty flavor and texture)
- 1.5 cups Warm water (between 105°F and 115°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 extra for greasing the bowl)
- 2 tablespoons Cornmeal or flour (for dusting the baking surface)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 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 distribute the salt evenly.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the 2 tablespoons of olive oil.
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4
Using a sturdy wooden spoon or the dough hook attachment, mix until a shaggy dough forms and no dry flour remains on the sides of the bowl.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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6
Lightly grease a large bowl with olive oil. Place the dough inside, turning it once to coat. Cover with a damp cloth 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 portions and roll each into a smooth ball.
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8
Place the dough balls on a floured tray, cover with a clean towel, and let them rest for 20 minutes. This relaxes the gluten, making rolling much easier.
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9
While the dough rests, place a pizza stone or a heavy inverted baking sheet on the middle rack of your oven and preheat to its highest setting (usually 500°F/260°C).
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10
On a lightly floured surface, roll one dough ball into a circle about 8 inches in diameter and 1/8 inch thick. Ensure the thickness is even to encourage uniform puffing.
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11
Carefully place the rolled dough onto the hot pizza stone or baking sheet. Bake for 2-3 minutes; the bread should puff up completely into a balloon.
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12
Once puffed and lightly golden (do not over-brown or it will become crunchy), remove with tongs and immediately place in a basket lined with a clean kitchen towel.
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13
Repeat the rolling and baking process for the remaining dough balls, keeping the finished breads covered to steam and stay soft.
💡 Chef's Tips
High heat is the secret; if your oven isn't hot enough, the bread won't puff to create the pocket. Avoid rolling the dough too thin or poking holes in it, as any tear will allow steam to escape and prevent the puff. If using a cast iron skillet instead of an oven, cook over medium-high heat for 1 minute per side until bubbles form and it expands. Store leftover khubz in an airtight plastic bag once completely cool to keep them soft for up to 3 days. For a softer crust, lightly mist the breads with a tiny bit of water immediately after they come out of the oven.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy hummus topped with sumac and extra virgin olive oil. Use as a wrap for hot Falafel or Chicken Shawarma with plenty of tahini sauce and pickles. Pair with a traditional Arabic breakfast of Labneh, za'atar, cucumbers, and fresh mint. Slice into triangles and bake with olive oil and za'atar to make homemade pita chips for dipping. Accompany with a hot glass of black tea infused with fresh sage or mint.