Iraqi Khubz (kuboos)
Khubz is the Arabic word for bread, but also describes this particular bread, which is similar to pita bread, but is larger, denser, and doesn't always puff up! Khubz can be used as a wrap or served with hummus, stew, and so much more!
Servings: 8 Servings
Calories: 281kcal
Equipment
Ingredients
- 2¼ cups warm water (100°F to 110°F)
- 1 tablespoon dry active yeast
- 1 teaspoon granulaed sugar
- 2 cups all-purpose flour
- 2 cups bread flour
- 1 cup whole wheat flour
- 2½ teaspoon sea salt
- 2 tablespoon olive oil (optional)
Instructions
- Add warm water (100°F to 110°F), yeast, and sugar to the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Allow the yeast to activate for 10 minutes until frothy.
- Add flour, sea salt, and oil, if using, to mixing bowl once the yeast is active. Mix with dough hook on low speed, then medium, until dough no longer sticks to the sides of the bowl, about 8 minutes.
- Form dough into a ball and add to a large oiled bowl. Oil the top of the dough ball, then cover and proof for 45 minutes to 1 hour in a warm spot. I proof mine in the oven.
- Punch down dough, then divide it into ½, ¼, and ⅛ using a bench scraper. Roll each portion into a round ball, then cover with a clean dishtowel. Place pizza stone or an inverted baking sheet on the lowest oven rack and preheat oven to 475°F.
- Roll one dough ball at a time on a well-floured surface, using a floured rolling pin. Start in the middle and roll up once and down once, then turn the dough 90° (a quarter turn). Repeat until the disc is approximately 12". Flip the disc from one side to the other and sprinkle with more flour as needed to prevent sticking.
- Pull bottom rack out halfway and quickly transfer dough to the hot stone or pan. Spritz with water bottle spray to add humidity to the oven, then bake for 4 to 6 minutes (depending on your oven), or until brown bubbles form on the khubz.
- Use a pizza peel or large spatula to remove bread from the oven and add to a large paper bag or between a clean dish towel. Continue this process until all the khubz is cooked. Once cool, store in large 2-gallon ziplock bags and refrigerate.
Video
Notes
- If the dough is too wet, add more bread flour, 1 tablespoon at a time, until it begins to pull away from the sides. If it's too dry, add a tablespoon of warm water at a time until the dough comes together.
- If you want perfectly uniform bread, use a kitchen scale to weigh the dough ball, then divide by 8 to get the approximate size for each dough ball.
- For a softer texture, replace whole wheat flour with more all-purpose flour or bread flour. You can also add a few tablespoons of olive oil to your kuboos dough.
- This is a wet dough, so wetting your hands may be helpful when handling the dough.
- Store khubz in an airtight container or a ziplock bag for up to 3 days.
- To reheat kuboos, add to a hot cast iron skillet for a few minutes of heat over the stovetop (if you have a gas stove). Some people even like to run the bread under water to soften it... it's a Middle Eastern thing. 😜
- To freeze khubz, place pieces of parchment paper between the layers of bread (for easier defrosting) and freeze in freezer bags.
Nutrition
Serving: 1Khubz | Calories: 281kcal | Carbohydrates: 58g | Protein: 9g | Fat: 1g | Sodium: 729mg | Fiber: 3g | Sugar: 1g
