Khubz Arabi (Arabic Flatbread) Recipe

Introduction

Khubz Arabi, or traditional Arabic flatbread, is soft, fluffy, and perfect for scooping up dips or wrapping your favorite fillings. This simple homemade bread is quick to prepare and bakes beautifully in a super-hot oven.

Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast
• 1 cup milk (about 105-110 ℉)
• ½ cup water (about 105-110 ℉)
• 1 tbsp olive oil
• ½ tsp granulated sugar
• ½ tsp kosher salt

Instructions

1. Step 1: In a large bowl, combine the flour, instant yeast, warm milk, warm water, olive oil, sugar, and salt. Knead the mixture until the dough becomes smooth and springs back when poked. You may also use a stand mixer for this step.
2. Step 2: Cover the dough and allow it to rise for 1 hour. Once risen, deflate the dough and transfer it to a floured surface. Divide it into 8 equal pieces and let them rest for 15 minutes.
3. Step 3: Preheat your oven to 450°F (232°C) and place a baking sheet upside down inside to heat. Alternatively, you can use a pizza stone. Ensure the oven is fully heated before baking.
4. Step 4: Roll out each dough ball into a flat circle. Carefully place the dough on the hot baking sheet and bake for 2 minutes on one side, then flip and bake for 1 more minute.
5. Step 5: Remove the bread and wrap it in a clean towel to keep it soft while cooling. Serve warm or at room temperature.

Tips & Variations

• Using a pizza stone helps achieve a crispier crust and authentic texture.
• For extra flavor, add a teaspoon of dried za’atar or sesame seeds to the dough before baking.
• If you prefer a whole wheat version, substitute half the all-purpose flour with whole wheat flour.

Storage

Store cooled Khubz Arabi in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in foil or plastic wrap for up to 1 month. Reheat by warming briefly in a hot oven or wrapped in a damp towel in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. If using active dry yeast, dissolve it in the warm milk and water first and let it activate for 5-10 minutes before mixing with the dry ingredients.

What if I don’t have a baking sheet to preheat?

You can bake the flatbread on a preheated pizza stone or directly on the oven rack using a baking tray to catch drips below. Just ensure the surface you use is hot for best puffing and texture.

Khubz Arabi (Arabic Flatbread) Recipe

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Khubz Arabi is a traditional Middle Eastern flatbread known for its soft, pocketed structure, perfect for stuffing with your favorite fillings. This recipe uses a simple mixture of all-purpose flour, instant yeast, milk, and water, yielding fluffy, warm bread baked at high heat to create the signature puffed pockets.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 3 minutes per batch (total approx. 24 minutes for 8 pieces)
• Total Time: 1 hour 42 minutes
• Yield: 8 pieces 1x
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups All-purpose flour
• 1 packet Instant yeast (about 2 1/4 tsp)
• 1 cup Milk (about 105–110 ℉)
• ½ cup Water (about 105–110 ℉)
• 1 tbsp Olive oil
• ½ tsp Granulated sugar
• ½ tsp Kosher salt

Instructions

1. Mix and Knead Dough: In a large bowl, combine the all-purpose flour, instant yeast, warm milk, warm water, olive oil, granulated sugar, and kosher salt. Knead the mixture until the dough becomes smooth and elastic, bouncing back when poked. You may use a stand mixer with a dough hook for convenience and better consistency.
2. First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1 hour, allowing the yeast to activate and the dough to double in size.
3. Divide and Rest: After the dough has risen, punch it down to deflate. Transfer it to a lightly floured surface and divide into 8 equal pieces. Let the dough balls rest for 15 minutes to relax the gluten, making rolling out easier.
4. Preheat Oven: Preheat your oven to 450°F (232°C), placing a baking sheet upside down inside or using a pizza stone. Ensure it is fully heated to create the hot surface needed for proper puffing.
5. Roll and Bake: Roll out each dough ball into thin rounds. Carefully place them on the hot baking sheet or pizza stone and bake for about 2 minutes on one side until puffed and slightly golden, then flip and bake for an additional 1 minute.
6. Cool and Store: Remove the baked Khubz Arabi and place them inside a clean towel to keep them soft while cooling. Serve warm or store wrapped to maintain freshness.

Notes

• Make sure the milk and water are warmed to 105-110 ℉ to activate the yeast properly without killing it.
• You can substitute water for all the liquid for a dairy-free version if desired.
• Using a pizza stone improves the puffing and texture but a preheated inverted baking sheet works well too.
• Keep the baked bread wrapped in a towel or cloth to retain softness; otherwise, it may become crusty.
• This bread is versatile and can be used for sandwiches, wraps, or served alongside dips like hummus.

Keywords: Khubz Arabi, Arabic bread, Middle Eastern flatbread, pocket bread, pita bread, homemade bread