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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
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Prep Time: 20 mins
Cook Time: 30 mins
Rising Time:: 2 hrs
Total Time: 2 hrs 50 mins
Course: bread
Cuisine: arabic, middle eastern
Servings: 12 Breads


Za'atar Spice blend (Optional):*

  • 2 teaspoons Dried Thyme
  • 2 teaspoons Cumin seeds
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Sumac
  • 1 teaspoon Toasted Sesame seeds
  • ½ teaspoon Kosher Salt

For the Dough:

  • 4 cups (600 grams) All purpose flour*
  • teaspoons (7 grams) Instant Yeast
  • ½ teaspoon Sugar
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil
  • 1~1¼ cups Lukewarm Water
  • 2 tablespoons Za'atar, optional but highly recommended


Make Za'atar Spice blend:

  • Combine all the ingredients in a bowl. Mix well and store in an airtight container. Use as needed.

Make Khobez:

  • Combine flour, yeast, sugar, salt in a large mixing bowl or the bowl of a stand mixer. Whisk well to combine.
  • 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.
  • 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.


Serving: 1Khobez | Calories: 313kcal | Carbohydrates: 61g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
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