This traditional Arab bread, known as Khoubz Araby, is a staple of Middle Eastern cuisine prized for its incredibly thin, crispy texture and distinctive central air pocket. Made with simple ingredients like flour, yeast, and olive oil, these loaves bake rapidly at high heat to achieve a golden-brown finish. They are perfect for scooping up dips like hummus and baba ganoush, or for wrapping sandwiches and salads. Fresh from the oven, they offer a satisfying crunch that softens slightly as they cool, making them versatile for any meal. This recipe yields eight individual loaves, providing plenty for sharing with family and friends.
Khoubz Araby (Arab Bread
Description
This traditional Arab bread, known as Khoubz Araby, is a staple of Middle Eastern cuisine prized for its incredibly thin, crispy texture and distinctive central air pocket. Made with simple ingredients like flour, yeast, and olive oil, these loaves bake rapidly at high heat to achieve a golden-brown finish. They are perfect for scooping up dips like hummus and baba ganoush, or for wrapping sandwiches and salads. Fresh from the oven, they offer a satisfying crunch that softens slightly as they cool, making them versatile for any meal. This recipe yields eight individual loaves, providing plenty for sharing with family and friends.Ingredients
Directions
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Dissolve yeast and sugar in 1/4 cup lukewarm water; let stand 5 minutes until foamy.
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Combine flour and salt in a large bowl; make a well in the center.
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Pour yeast mixture, olive oil, and 2 cups lukewarm water into the well.
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Mix ingredients until combined, adding up to 1/2 cup more water as needed to form a cohesive dough.
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Knead dough on a floured surface for 20 minutes until smooth and elastic.
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Place dough in an oiled bowl, cover, and let rise in a warm place for 45 minutes or until doubled.
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Punch down dough and divide into 8 equal pieces; roll each into a ball.
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Cover dough balls and let rest for 30 minutes.
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Preheat oven to 500&# 194;°F (260ðC).
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Sprinkle two baking sheets with 1/2 cup cornmeal or flour.
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Roll 4 dough balls into 8-inch round loaves, no thicker than 1/8 inch.
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Place loaves on prepared sheets, cover, and let rest for 30 minutes.
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Bake loaves on the bottom rack for 5 minutes, then move to a rack 3-4 inches higher and bake 5 more minutes until puffed and golden brown.
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Remove loaves, wrap in foil, and let rest for 10 minutes.
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Sprinkle sheets with remaining cornmeal/flour and repeat process for remaining 4 loaves.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2353.1kcal
- % Daily Value *
- Total Fat 23.7g37%
- Saturated Fat 3.9g20%
- Cholesterol 0.0mg0%
- Sodium 10034.2mg419%
- Total Carbohydrate 467.0g156%
- Dietary Fiber 20.3g82%
- Sugars 28.1g
- Protein 57.9g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the water is lukewarm (around 105-110ðF) to activate the yeast without killing it.
If you do not have cornmeal, you can use additional flour to dust the baking sheets to prevent sticking.
The high oven temperature is crucial for creating the characteristic air pocket in the center of the bread.
Wrap baked loaves in foil immediately after removing from the oven to keep them soft while you finish baking the second batch.
Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
