khoubiz - Arabic Bread | Our Recipe Tree

khoubiz - Arabic Bread

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Middle Eastern Recipes : Bread Recipes

"When I was growing up, we didn't have much money. When Ma was making Arabic bread, she would roll some out very thinly and baste it with butter, cinnamon, and sugar. Then she would fry it on a tawa. That was our dessert."

" I remember as a child watching my Tita bake Arabic bread (khoubiz) in her kitchen. Her khoubiz was the best I ever tasted! Now, years later, of all the sections in the cookbook, I was asked to collect recipes for the bread section. When I was trying them out in my kitchen, I was hearing my Tita's (now deceased) voice in my head, guiding me step by step."

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

12 rounds

Ingredients for
Khoubiz - Arabic Bread

7 cups flour, sifted
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons yeast
1/2 teaspoon sugar
1/4 pound butter, softened
2 1/4 cups luke warm water (approximately)

How to Make
Khoubiz - Arabic Bread

Put the flour into a large mixing bowl and add the salt, baking powder, yeast, sugar, and butter.
Make a well in the centre of the flour mixture. With your hand, begin mixing from within the well, drawing in more and more of the flour and pouring in small amounts of water at a time. Knead for approximately 8 minutes. If the dough begins to feel sticky before all the water is used, stop adding water.
Sprinkle 2 tablespoons of flour on the dough and knead again to smoothen.
Bring the dough to a ball and turn over (smooth side up).
Bless your dough.
Cover with plastic wrap, and then cover the bowl with a cloth. Rest in a warm place for 1 to 1 1/2 hours.
Grease the baking trays with butter.
Flour a clean, smooth working surface. Spoon out an additional 5 tablespoons of flour into a heap on the counter near the workspace.
Divide the dough into 12 equal pieces. Dip each piece into the flour heap and place into the palm of one hand. Using the other hand, knead by drawing the edges of the dough to the middle, and tuck them in to form a ball. Turn the smooth side up and rest the ball on the floured surface.
Dip your hands in the softened butter, and starting with the first ball, place each in the palms of your hands and coat the entire surface. Leave to rest for 15 minutes.
Starting with the first ball, flatten each with your fingers into a 5 inch diameter circle, 3/4 inch high. Lay on prepared trays. Leave to rest for 1 to 1 1/2 hours.
Preheat the oven to 450°F.
Bake for 10 minutes or until light brown.

Notes

TIP - Save a few of your dough balls for dessert! Roll them out very flat and spread butter generously on top. Grease a grill pan or Tawa and heat to medium. Place the buttered rounds onto the hot pan and sprinkle with cinnamon and sugar. Grill to golden brown and enjoy hot off the fire!

NOTES - The size of the rounds may be upsized or downsized according to personal preference.