Khubz Arabi

Method

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1. Mix the flour, yeast, salt and sugar. Add the oil and water and bring together into a soft, slightly tacky dough.

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2. Knead 10 minutes until smooth and elastic. It should stay soft — resist adding flour.

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3. Cover and leave in a warm place 90 minutes, until doubled in size.

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4. Put a baking stone or heavy upturned tray on the top shelf and heat the oven to its maximum, at least 250°C / 480°F, for a full 30 minutes.

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5. Divide the dough into 8 and roll each into a ball. Rest them 10 minutes under a cloth, then roll each into a 5 mm disc of even thickness.

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6. Slide two at a time onto the hot stone. They will balloon within 90 seconds.

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7. Bake 2 to 3 minutes in total, until fully inflated and barely coloured. Wrap the baked loaves in a cloth immediately — this softens them as they cool.

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Chef’s Tips

• Preheat the stone for the full 30 minutes. This is why breads fail to puff.
• Keep the dough soft. Extra flour kills the pocket.
• Wrap them in a cloth straight from the oven or they go crisp.

Pairing Suggestions

• Hummus Beiruti
• Muhammara
• Any of the mezze

Storage & Reheating

Two days in a sealed bag at room temperature. They freeze for 3 months and toast from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.