Homemade Khubz (Arabic Flatbread) Recipe
This Khubz recipe yields soft and fluffy Middle Eastern flatbreads perfect for dipping or stuffing. Made with simple ingredients like all-purpose flour, yeast, milk, and olive oil, these breads come together quickly and bake at a high temperature for the ideal texture. The bread stays soft when wrapped in a towel after baking, making it excellent for serving with dips or wraps.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Dry Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- ½ tsp Granulated sugar
- ½ tsp Kosher salt
Wet Ingredients
- 1 cup Milk (about 105–110 ℉)
- ½ cup Water (about 105–110 ℉)
- 1 tbsp Olive oil
Instructions
- Mix and Knead Dough: In a large bowl, combine the flour, instant yeast, milk, warm water, olive oil, granulated sugar, and kosher salt. Knead the dough by hand or using a stand mixer until it becomes smooth and elastic and bounces back when poked.
- First Rise: Cover the dough and let it rise at room temperature for 1 hour until it doubles in size.
- Divide and Rest: After rising, punch down the dough to deflate it and transfer it to a floured surface. Divide the dough into 8 equal pieces and let them rest for 15 minutes to relax the gluten.
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 450°F (232°C). Place a baking sheet upside down in the oven or use a pizza stone to create a hot baking surface. Allow the oven to fully preheat to ensure proper baking.
- Roll and Bake: Roll out each dough ball into flat rounds. Place them on the hot baking sheet or pizza stone and bake for 2 minutes on one side, then flip and bake for an additional 1 minute until puffed and lightly browned.
- Cool and Keep Soft: Remove the breads from the oven and immediately wrap them in a clean towel to retain moisture and keep them soft as they cool.
Notes
- Make sure the milk and water are warm (about 105-110°F) to activate the yeast properly.
- If you don’t have a pizza stone, an inverted baking sheet works well to simulate the hot surface.
- For softer bread, keep the Khubz wrapped in a towel after baking.
- These breads are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Variations include adding herbs or spices to the dough for extra flavor.
Keywords: Khubz, Middle Eastern bread, flatbread, homemade bread, easy bread recipe, soft flatbread
Find it online: https://foodarohub.com/homemade-khubz-arabic-flatbread-recipe/
