Khobez

Khobez or Arabic flatbread is made in the oven and they are very similar to pita bread. They are soft and fluffy and are great for sandwich wraps.

Author: Pavani

Prep Time: 20

Cook Time: 30

Rising Time:: 2

Total Time: 2 50

Course: bread

Cuisine: arabic, middle eastern

Servings: Breads

Combine all the spices under spice blend in a small bowl. Mix well and store in an airtight container. Use as needed.
2 teaspoons Dried Thyme, 2 teaspoons Cumin seeds, 2 teaspoons Coriander seeds, 2 teaspoons Sumac, 1 teaspoon Toasted Sesame seeds, ½ teaspoon Kosher Salt

Combine flour, yeast, sugar, salt in a large mixing bowl or the bowl of a stand mixer. Whisk well to combine.
4 cups (600 grams) All purpose flour*, 2¼ teaspoons (7 grams) Instant Yeast, ½ teaspoon Sugar, 1 teaspoon Salt, 2 tablespoons Za'atar, optional but highly recommended
Add oil and ¾ cup of water. Mix and knead to make a soft, pliable dough. Add more water as needed to get the desired consistency. Knead for about 7~8 minutes in a stand mixer and 10~12 minutes by hand.
2 tablespoons Olive Oil
Transfer the dough into a lightly greased bowl. Cover and set aside to rise for 1~1½hours.
Divide the dough into 8 big or 12 smaller pieces. Roll them into a ball and place them on a parchment lined baking sheet. Cover with a clean dish towel and set aside for 20~30 minutes.
Preheat the oven to the maximum 475~500°F. Place a pizza stone or a lightly greased baking sheet in the oven too.*
Roll the dough balls into ¼" thick rounds.
Carefully slide 1 or 2 dough rounds onto the preheated pizza stone or baking stone. Bake for 4~6 minutes or until khobez puffs up and is lightly golden in color.
Remove the cooked flatbread and repeat with the remaining dough. Serve warm or at room temperature.

Feel free to omit adding za'atar to the dough. I recommend it because it adds lots of flavor to the bread itself.
Store bought za'atar spice blend can be used instead.
Substitute some of the all purpose flour with whole wheat flour. I use 1½ cups of whole wheat flour and 2½ cups of APF.
Alternately khobez can also be made on the stovetop.
- Heat a skillet or griddle on medium heat. Place the rolled out flatbread on the hot pan and cook till light brown spots start to form on the bottom, about 2~3 minutes. Flip and cook on the other side until cooked, about 2 more minutes.
- Keep the cooked bread warm wrapped in kitchen towel, while you cook the rest of the dough.
Leftover khobz keep well wrapped for up to 3 days at room temperature. They can be frozen for up to 2 months.

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