Khobz (Arab Flatbread)
Source: Reem Assil, Reem’s
This recipe was demonstrated for Foodwise’s Market to Table program at Jack London Square Farmers Market on September 25, 2016.
For a delicious variation, add a bit of za’atar and other goodies as soon as the bread comes out of the oven. See instructions below the recipe.
Makes 4 breads
1 ¼ cup warm water (90-95°F)
1 teaspoon active dry yeast
1 tablespoon sugar
3 ¼ cups bread flour, plus more for dusting
2 teaspoons salt
1 tablespoon neutral oil (canola or vegetable)
In a small bowl, combine the water, yeast and sugar and set aside to proof for 10 minutes or until foamy.
In a large bowl, combine the flour and salt. Make sure the salt is incorporated thoroughly.
When the yeast is proofed, add the oil to the water mixture and create a well in the dry mixture. Pour the liquid mixture into the well. Slowly mix the dough with a wooden spoon until it is workable by hand. If the dough is wet or sticky, incorporate 1-2 additional tablespoons of flour.
Knead the dough by hand in the bowl or on flat surface (about 10 minutes) until it is soft and elastic.
Place the dough in an oiled bowl and seal with plastic wrap. Allow the dough to rise for 1 ½ hours at room temperature or until doubled in size.
Punch the dough down and divide it into 4 equal pieces. Form each piece into a smooth round. Place the rounds on a floured surface and cover them with a towel or plastic wrap to prevent them from drying out. Let the dough rest for at least 10 minutes.
Pre-heat the oven to the highest temperature on your home oven (usually between 500-550 degrees) and place a pizza stone (or an inverted baking sheet) on the base of your oven.
To make the bread, coat each dough round with flour and flatten it into a disk with your hands. Using a floured rolling pin, roll out each disk to ¼ inch to ⅛ inch thick, depending on your preference.
Slip each rolled out dough into the oven using a pizza peel, or an inverted baking sheet. Watch the bread inflate and bake. The bread is done when it is lightly golden, about 3-5 minutes depending on your oven.
If you want to top your bread with goodies, follow the process above. Before baking in the oven, add your choice of toppings: za’atar, cheese, meat, vegetables, etc. For a basic za’atar mixture for 4 breads, whisk together ½ cup of za’atar with ½ cup of olive oil. Drizzle about 1 to 2 tablespoons of za’atar onto each bread and spread the mixture with the back of a spoon to incorporate it into the dough really well.
Photo courtesy of Reem’s.