Khobz, also known as Khubz, is Arabian pita bread, flatbread, or Roti made from wheat or all-purpose flour. Khobz was previously only known to Malayalees with a Middle Eastern background.
However, it is now available to all. This will keep your stomach full all day. As long as you don’t eat too much of it, this is one of the healthiest kinds of bread to go with any curry. It is a fiber-rich Arab staple.
In many people’s eyes, Khobz is more than bread. From the Arabian Peninsula to Morocco, it is part of the local diet. Khobz can be used to serve almost any savory meal. It’s a popular dish in the Mediterranean and Middle Eastern countries. Many bakeries or restaurants puff up Khobz and leave an empty pocket inside for customers to fill with whatever tasty food they want.
Archaeologists discovered the earliest known bread 14,000 years ago in Northern Jordan. It was a kind of unleavened flatbread made from various wild cereals.
Khobz can be used as a tasty wrapper or as a dip for other dishes. It’s typically wrapped around Shawarma rolls and served with a variety of curries and gravies. It’s better eaten right after it comes out of the oven, while it’s still hot!
Mix the water, yeast, and sugar in a small bowl and set aside to proof for 10 minutes, or until foamy.
Mix the flour and salt in a big mixing bowl. Be sure the salt is fully dissolved. Combine the oil to the water mix after the yeast has been proofed, and make a well in the dry mixture. Fill the well with the liquid mix.
Using a wooden spoon, gradually mix the dough until it is usable by hand. If the dough is too wet or sticky, add another 1-2 tablespoons of flour. Knead the dough by hand in the bowl or on a flat substrate until it is smooth and elastic (about 10 minutes). Cover the dough in plastic wrap and place it in an oiled bowl. Leave the dough to rise at room temperature for 12 hours or until it has doubled in size.
Cut the dough into four separate bits after punching it flat. Make a smooth round out of each piece. To save the rounds from drying out, place them on a floured surface and cover them with a towel or plastic wrap. Allow the dough to relax at least for 10 minutes.
Preheat the oven to its maximum setting (usually between 500 and 550 degrees) and put a pizza stone (or an inverted baking sheet) on the oven’s foundation.
Cover each dough round in flour and flatten it into a disk with your hands to make the bread. Roll out each disk to a thickness of 14 to 18 inches with a floured rolling pin, depending on your choice. Then use a pizza peel or an inverted baking sheet, slide each rolled-out dough into the oven. Keep an eye on the bread as it rises and bakes. When the bread is softly brown, around 3-5 minutes varying on the oven, it is finished.
Take the steps outlined above to top your bread with goodies. Add the toppings before baking in the oven.
Try substituting whole wheat flour with any of the all-purpose flour. You use 1 1/2 cup whole wheat flour and 2 1/2 cups all-purpose flour in this recipe.
Leftover Khobz can be stored in an airtight container at room temperature for up to 3 days. They can be stored in the freezer for up to two months.