Khoubiz (Lebanese Flat Bread) Recipe - Cooking Index
Khoubiz (Lebanese Flat Bread) Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Flour |
| 1 | Sachet active dry yeast | |
| 1 cup | 237ml | Water |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 tablespoon | 15ml | Oil |
SIEVE the flour into a large mixing bowl and warm in the oven at low temperature. Dissolve yeast in 1/4 cup warm water. Add the remaining water and stir in salt and sugar. Remove about two cups flour from the bowl and set aside. Make a well in the center of the flour and pour the dissolved yeast mixture into it. Stir in some flour to make a thick liquid. Cover with cloth and leave in a warm place until frothy. Stir in the remaining flour, adding oil gradually. Then beat until smooth, either by hand for 10 minutes, or with an electric dough mixer for five minutes.
Sprinkle a little of the reserved flour onto a board, turn out the dough and knead for 10 minutes, adding more flour as required, or until the dough is smooth and satiny with a slightly wrinkled texture. Shape the dough into a ball.
Oil a bowl and put in the dough, smooth side down. Then turn over, so that the top is coated with oil. Stretch plastic wrap over the bowl and leave in a warm place to rise until almost doubled in bulk for about one to one-and-a-half hours. Preheat the oven to 260o C. Punch down the dough and turn out onto a lightly floured board. Knead for a minute or so, then divide it into four portions, rolling each into a ball. Roll each ball into a flat disc, about 25 cm in diameter, and place on a lightly floured cloth. Cover with another cloth and keep aside for 20 minutes.
Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven. In a gas oven select the section of the oven with the most even heat, probably near the top.
Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily. Rub heated baking sheet or griddle with a wad of paper towel dipped in oil. Then slide the dough onto it. Bake in a hot oven for about five minutes until it puffs up like a balloon. For a browned top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Similarly bake the remaining loaves.
Alternatively, to bake in an electric fry pan, preheat the fry pan on highest setting with metal lid on and vent closed. When heated, oil the base quickly and slide the dough onto the base. Cover and cook for three minutes. Remove the lid and turn the bread over, re-cover and cook for two more minutes.
Source:
Time Life Books: The Cooking of India
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