Khobz Flatbread
Servings: 2 People
Ingredients
- 175 ml [S] Water tepid
- 1/2 tsp [S] Fast action dried yeast
- 1 tbsp [S] Extra virgin olive oil
- 300 g [S] Strong white bread flour plus extra for dusting
- 1/2 tbsp [S] Caster sugar
- 1/2 tsp [S] Salt
- 1 tsp [S] Za'atar seasoning Optional
Method
- Pour the water into a mixing bowl and stir in the yeast until dissolved.
- Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, and more flour if too wet.
- Leave for 10 minutes covered before kneading it until smooth.
- Transfer into a floured bowl, cover and leave to prove for 60 minutes.
- Divide the dough into 4 equal pieces and shape into balls.
- Cover the balls and rest for 10 minutes.
- Flour the surface and roll them about 1 cm thick.
- Cover the rolled flatbread and rest for another 10 minutes.
- Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
- Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
- Good indicator, when to flip, is when you start to see bubbles forming.
- Get a clean tea towel and stack your flatbreads in it and wrap tightly.
- Rest in the towel for 5 minutes, this will soften the flatbreads.