Khobez or Khubz is the most common word for bread in Arabic. It is a yeasted flatbread that puffs up when baked/ toasted to form a really neat pocket. This version is flavored with Za'atar spice blend, which makes it extra tasty. Perfect bread to dip in olive oil or eat as is.
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I am always intrigued by the variety of flatbreads that different cuisines offer. Starting with Indian paratha, like this spinach and paneer stuffed paratha to Italian pizza, like this dough made with semolina.
Today we are exploring Middle eastern flatbread. In Arabic, Khobez or Khubz is the most common word for bread. It is also known as 'aish' in Egypt and 'samoon' in Iraq.
The basic principle or recipe of these flatbreads is the same. A soft yeasted dough, when toasted or baked, puffs up to form a pocket. It is readily available in these countries. But it is quite easy to make them at home as well.
You only need basic pantry ingredients to make khobez. In this recipe, I added Za'atar spice blend right into the dough. That is not traditional, but it adds a lot of flavor and nutty texture.
If you are wondering what Za'atar is!! It is a middle eastern spice blend. Made with a mix of sesame seeds, sumac (a tangy middle eastern spice powder), a herb of the thyme family whether it be Palestinian marjoram, hyssop, or wild thyme (it varies regionally). Thanks for pointing this out in the comments Yousuf.
Recipe adapted from 'The New Middle Eastern Vegetarian' by Sally Butcher.
Ingredients
Khobez bread needs basic pantry ingredients:
- all purpose flour - whole wheat flour can be used to add some fiber
- instant yeast
- sugar
- salt
- olive oil
- za'atar - optional ingredient, but adds lot of flavor (recipe included in the card below)
Instructions
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.
Transfer the dough into a lightly greased bowl. Cover and set aside to rise for 1~1½hours. I used the Instant Pot to proof the dough. Use the 'Yogurt' setting on low and set it for 1½ hour. Use a glass lid.
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 6~7" rounds. Place them on lightly floured baking sheet. 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 khubz and repeat with the remaining dough. Serve warm or at room temperature.
How to serve Khubz
These Lebanese khubz bread is soft and fluffy. It is great to dip in olive oil and more za'atar. Also great to make a sandwich wrap. I made a roasted veggie wrap with eggplant, zucchini and onions.
Here are some more ideas: hummus, falafel, lettuce, roasted veggies, guacamole etc.
Tips
- 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 of making it at home.
- 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.
Few more yeast bread recipes to try
- Ancient grains sandwich bread
- Chocolate yeast bread
- Hokkaido milk bread
- Sourdough banana bread
- Milk Bun
- Cinnamon sugar pull apart bread
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Khobez
Ingredients
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*
- 2¼ 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
Instructions
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.
Notes
- 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.
Poonam bachhav
Love the flavor of Za'atar. Adding it directly to the dough sounds great ! Would love trying out your version.
Mayuri Patel
I love the flavour of za'atar so definitely would add it to any recipe that I can. I baked khobez ages ago and your recipe has reminded me to bake it again. Like your idea of using as a sandwich wrap. Beautifully baked Khobez.
Seema Sriram
Love the way Khobez is stacked up. I have never had khobez, you inspire me to make it and love zatar anyway, so that is well settled.
Sandhya Ramakrishnan
I love zaatar and this was the best and easy way to use the flavors in a recipe. I have made zaatar topped flatbread, but adding it in the dough is a brilliant idea and we loved this flavored bread as wrap for pita sandwich.
Sapana
Zaatar is one of my favorite from middles Eastern cuisine. The Khobez looks so delicious and absolutely perfect 🤩
Priya Srinivasan
Look at that gorgeous looking stack of khobz! Brilliant pavani! Love the detailed explanation with step by step pictures! Adding zaatar to the dough is a wonderful tip! Will try this next time!!
Yousuf Jarrah
Great recipe, but your description of Zaatar is highly misleading. It seldom contains cumin and coriander and ALWAYS has (as the main ingredient), a herb of the thyme family whether it be Palestinian marjoram, hyssop, or wild thyme (it varies regionally)
cookshideout
Hi Yousuf, thank you for pointing that out, I have updated the post accordingly.