Khoubiz

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Khoubiz

Khoubiz

Khoubiz is a Lebanese bread. It is also known as middle eastern flat bread. I love it because is soft and not too doughy. It’s also light and it will not go hard the next day. All you have to do is cover it and it will keep beautifully for the next day.
You can make lots of toppings, but traditionally they use only za’atar, which is thyme mixed with good quality of olive oil, and spread on the bread. I learned how to make this bread a long, long time ago. My sister makes them far better than me. I could never make them as fast as she did, as I was afraid to burn myself. I have made many different types of bread, but this one is my favourite to eat as I make each one that little bit different. I love the one with harissa paste (home-made of course!) I sometimes save those ones just for me to eat, it’s not too difficult because not everyone in the house is a harissa fan.

Khoubiz can be enjoyed at anytime, with almost any food – try it to accompany anything.

Let’s see how to make them.

Print Recipe
Khoubiz
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
portions
Ingredients
For the dough:
For the fillings
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
portions
Ingredients
For the dough:
For the fillings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the yeast with with the sugar and a little water then let it froth up.
  2. In a food processor, using the dough hook, put both of the flours in, yeast mixture, olive oil, water and mix well
  3. Add more water if you have to. You need the dough to be elasticated.
  4. Remove from the bowl and knead the dough by hand for 2 minutes.
  5. Replace into the bowl, and oil the top of the dough and cover, then leave for at least 4 hrs, or until it doubles in size.
  6. Now that it has doubled in size, remove from the bowl and take all the air out by kneading a little more.
  7. Roll the dough into a long sausage then cut into 8 balls. Oil each ball then cover with a cloth and leave them for at least 2hrs for the dough to rest.
  8. Make sure the griddle or a pan is a non-stick, and nice and hot. With a kitchen towel, dab some oil lightly and wipe it all over the surface of the pan or griddle.
  9. On a flat surface, take one ball out and, with your hand, press the dough down, lift then put into the pan.
  10. Add the sliced chillies and courgette on top of the flat dough then press down. You must cover the pan or it won't cook inside.
  11. After 2 mins turn over and press down with kitchen towel, keep turning and cook for a further 2 mins to make sure it is cooked all over.
  12. Do the same with the onions as the pepper. Just sprinkle few and cook the same as above. For the thyme flavour, take a tablespoon of the thyme and oil paste and spread on the dough and cook in the same way.
  13. I have served this bread with mint and coriander dip, Soon I will be adding the recipe.
Recipe Notes

I like to make lots of toppings,  this way everyone has a choice, also it makes the presentation very colourful.

Traditionally its made with white flour. I prefer to make this recipe with whole meal flour as its is healthier then white.

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