Authentic Flat Bread (Khoubiz) Recipe

Introduction

Flat bread, known as Khoubiz in many Middle Eastern countries, is a cornerstone of Southwest Asian cuisine, especially prominent in Palestinian, Lebanese, Jordanian, and Syrian culinary traditions. Its simple ingredients, combined with traditional preparation methods, result in a soft, chewy, and slightly charred bread that complements an array of dishes—from hearty dips like hummus and baba ganoush to spicy grilled meats and fresh salads. The beauty of homemade Khoubiz lies not only in its authentic flavor but also in its health benefits—free from preservatives and additives typically found in commercial bread. This comprehensive guide, published on Love With Recipes, will walk you through every step of making traditional flat bread from scratch, ensuring that your homemade version is tender, flavorful, and perfectly baked. Whether you’re an experienced baker or a kitchen novice, this recipe emphasizes technique, authenticity, and tips to elevate your bread-making skills to professional standards.

Time

• Total Preparation Time: 1 hour and 5 minutes
• Active Preparation Time: Approximately 45 minutes (including dough rising and shaping)
• Cooking Time: 4-5 minutes per batch
• Overall Time: About 1 hour and 5 minutes, including resting and baking

Needed Equipment

• Large mixing bowls (preferably glass or stainless steel)
• Fine mesh sieve (for sifting flour)
• Oven with a convection or standard setting capable of reaching 500°F (260°C)
• Heavy-duty baking sheet or flat griddle (preferably uncoated cast iron or steel)
• Rolling pin (preferably wooden)
• Kitchen towel or clean cloth for covering dough
• Pastry scraper or bench scraper
• Measuring cups and spoons
• Digital kitchen scale (optional but recommended for precise measurements)
• Brush or paper towel for oiling surfaces
• Cooling rack or clean towel for wrapping baked bread
• Optional: electric stand mixer with dough hook attachment

Tags

Middle Eastern, Flat Bread, Khoubiz, Homemade Bread, Traditional, Healthy, Vegetarian, Vegan, Vegan-Friendly, Quick Breads, Artisan Baking, Authentic Cuisine

Serving Size

Each loaf yields approximately one 25 cm (10-inch) round flatbread, with a total of 8 loaves. Serving size per person can be adjusted based on the meal, generally 1-2 pieces per person for accompanying dishes or as a snack.

Difficulty Level

Intermediate. While the ingredients are simple, achieving the perfect texture and oven temperature requires attention to detail, especially during kneading and baking. However, with patience and practice, this recipe can be mastered by home cooks of varying experience levels.

Allergen Information

• Contains: Gluten (from wheat flour)
• Possible cross-contamination: If using shared equipment or environments, consider allergen control measures.

Dietary Preference

• Vegetarian (no animal products used)
• Vegan (can be made vegan with simple ingredient adjustments, no dairy or eggs)

Course

Appetizer, Side Dish, Snack

Cuisine

Middle Eastern, Southwest Asian, Levantine

Ingredients

Instructions

Step 1: Prepare the Dough

Begin by sifting the flour into a large mixing bowl. Sifting not only aerates the flour but also ensures a lump-free mixture, resulting in a more uniform dough. To mimic traditional preparation, you can warm the flour slightly in a low-temperature oven (around 200°F or 93°C) for 5-10 minutes, then remove and allow to cool slightly. This step enhances fermentation by creating a slightly warmer environment, but it is optional.

In a small bowl, dissolve the active dry yeast in 1/4 cup of warm water (about 110°F). Stir gently until fully dissolved. Let it sit for 5-10 minutes until frothy, indicating active yeast. If the mixture doesn’t foam, discard and start with new yeast, as this indicates an inactive batch.

Meanwhile, add the remaining 1 3/4 cups of warm water to the yeast mixture. Combine well, then add the salt and sugar. Stir until fully dissolved. This liquid mixture will serve as the base for your dough.

Step 2: Activate the Yeast

Remove approximately 2 cups of flour from the sifted flour and set aside as reserved flour. This reserved amount will help in adjusting dough consistency during kneading. Make a well in the center of the remaining flour in the bowl, then pour in the yeast mixture.

Using a spoon or a dough hook if using an electric mixer, stir the mixture vigorously. You are creating a thick batter at this stage, which indicates the yeast’s activation process. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot, ideally near a radiator or in an oven with only the light turned on, but not the heat itself. Let it sit for about 10-15 minutes, or until the mixture appears frothy and bubbly—this signals that the yeast is active and ready for the next stage.

Step 3: Knead the Dough

Gradually add the rest of the flour back into the bowl, along with 2 tablespoons of olive oil if desired. Use a wooden spoon or dough hook attachment to incorporate the ingredients thoroughly. Knead the dough either by hand on a floured surface for about 10 minutes or with an electric mixer on medium speed with the dough hook for about 5 minutes. The goal is to develop gluten, resulting in a soft, elastic, and slightly tacky dough. It should be smooth and slightly shiny, with a satiny finish.

If the dough is too sticky, add a small amount of reserved flour, a tablespoon at a time. If it is too dry, add a teaspoon of water. Proper kneading is crucial for bread with good chewiness and structure.

Step 4: Shape and Allow to Rise

Sprinkle a clean surface with some of the reserved flour. Turn the dough out onto this floured surface and knead gently for another 1-2 minutes to form a cohesive ball. Place the dough into a large, oiled bowl, turning it to coat all sides with oil. Cover the bowl tightly with a damp cloth or plastic wrap to prevent the surface from drying out.

Let the dough rise in a warm, draft-free environment until it doubles in size, approximately 1 to 1.5 hours. You can check the proofing process by gently pressing a finger into the dough; if the indentation remains, the dough is ready for shaping. This rising process is essential for developing flavor, lightness, and texture in the final bread.

Step 5: Preheat the Oven

While the dough is rising, preheat your oven to the maximum setting, ideally 500°F (260°C). Place a heavy baking sheet or flat griddle on the lowest rack of the oven. Allow it to heat thoroughly; this ensures instant heat transfer when baking the flatbreads, creating that characteristic puff and slight charring.

Some bakers prefer to preheat a pizza stone for even more authentic results, but a sturdy baking sheet works well.

Step 6: Divide and Roll

Once the dough has doubled in size, punch it down gently to release excess gas. Turn it out onto a lightly floured surface, knead briefly, and divide into 8 equal portions. Form each portion into a smooth ball. Using a rolling pin, roll each ball into a thin 25 cm (10-inch) circle. Keep the rounds covered with a clean cloth to prevent drying out during the process.

Cover the rolled-out dough with a cloth and let rest for about 20 minutes. This resting period relaxes the gluten further, making the bread easier to shape and bake evenly.

Step 7: Prepare the Baking Surface

Remove the preheated baking sheet or griddle from the oven carefully. Lightly brush the surface with oil or parchment paper if desired to prevent sticking. For an authentic puff, it’s important that the surface is hot enough to instantly cook the dough once placed on it.

Step 8: Bake the Flatbread

Place a rolled-out dough circle onto the hot baking surface. Shake gently to ensure it slides off easily. Bake for 4-5 minutes. During baking, the bread should puff up like a balloon, with some areas developing light char marks—this is a sign of proper high-temperature baking. For even browning, you can quickly flip the bread to brown the other side for about 30 seconds to 1 minute, if desired.

Remove the baked flatbread with tongs or a spatula and immediately wrap it in a clean towel or cloth to keep it warm and soft. Repeat the process with remaining dough rounds.

Preparation Tips

• Yeast freshness: Always use fresh, active yeast for consistent rising and flavor development. Check the expiration date and proof the yeast before use.
• Kneading: Proper kneading develops gluten, which yields a chewy and resilient bread. Knead until the dough is smooth, satiny, and slightly wrinkled in texture.
• Temperature control: Maintain the oven at the highest possible temperature. The initial blast of heat is critical for puffing and achieving that characteristic texture.
• Resting: Let the shaped dough rest before baking to relax gluten and improve extensibility, resulting in more evenly baked bread.
• Rolling: Use a light touch when rolling to prevent tearing; keep the dough evenly thin for uniform baking.

Nutritional Information

Tips and Tricks

• Flavor variations: Add chopped fresh herbs like parsley, za’atar, or sumac into the dough for added flavor.
• Texture adjustments: For a softer bread, add a tablespoon of yogurt or milk powder to the dough.
• Shape variations: Instead of rounds, shape into oval or tear-shaped pieces for different presentation styles.
• Cooking methods: Besides oven baking, this flatbread can be cooked on a hot skillet or electric fry pan for a different texture and appearance.

Add-ons

• Sesame seeds or nigella seeds sprinkled on top before baking
• Brush with garlic-infused oil after baking for extra flavor
• Serve with dips like hummus, labneh, or baba ganoush

Side Dishes

• Hummus and babaganoush
• Fresh salads like tabbouleh or fattoush
• Grilled kebabs or shawarma
• Pickled vegetables and olives

Improvements

• Incorporate whole wheat flour for added fiber and flavor
• Use sourdough starter instead of commercial yeast for a tangy flavor and improved digestion
• Add a splash of malt extract or honey for enhanced browning and sweetness
• Experiment with different flours like spelt or barley for unique textures

Save and Store

Leftover flatbread can be stored in an airtight container or zip-top bag at room temperature for up to 24 hours. For longer storage, wrap tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, warm in a hot skillet or oven, or microwave briefly until soft. Avoid storing in humid environments to prevent mold or sogginess.

FAQ

Can I make this gluten-free?

This recipe relies heavily on wheat gluten for the characteristic texture. To make a gluten-free version, substitute with gluten-free flours like rice, tapioca, or chickpea flour combined with a binding agent such as xanthan gum. However, the texture will differ from traditional Khoubiz.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast directly; use about 1 1/4 teaspoons for each packet. No need to proof beforehand—just mix it with the flour and other dry ingredients.

How do I achieve authentic puffiness in the bread?

Ensure the oven and baking surface are thoroughly preheated to 500°F (260°C). The high heat causes rapid steam formation within the dough, resulting in the characteristic ballooning or puffing of the bread.

Is it possible to make this dough ahead of time?

Yes, after the initial rise, you can refrigerate the dough in an airtight container for up to 24 hours. Allow it to come to room temperature before shaping and baking for best results.

Conclusion

Mastering the art of making authentic Middle Eastern flatbread at home is both rewarding and delicious. This Khoubiz recipe, with its emphasis on traditional techniques and detailed guidance, ensures that you can recreate the soft, chewy, and slightly charred flatbreads that are fundamental to Levantine cuisine. Perfect alongside a variety of dishes or enjoyed on its own, these breads embody the warmth and richness of Middle Eastern culinary heritage. Experiment with flavors, shapes, and cooking methods to customize your bread and impress family and friends with your baking skills. Remember, practice makes perfect, and with each batch, you’ll deepen your understanding of this ancient, beloved bread. Happy baking!

References

• Lebanese Recipes and Culinary Traditions—Lina Abirafeh, 2018
• The Art of Middle Eastern Baking—Samira Abbas, 2020