Khobz

Khobz

Wholemeal flat breads

By
From
The Complete Middle Eastern Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
450g wholemeal flour
1 teaspoon salt
oil, for pan-frying

Method

  1. Combine the flour and salt in a mixing bowl. Pour in 250 ml tepid water and mix to a soft dough.
  2. Knead in the bowl for 10 minutes. The dough will feel slightly sticky at first, but will become smooth as it is kneaded. Form it into a ball. Cover with plastic wrap and leave to rest for 2 hours, or even longer.
  3. Divide the dough into 12 even portions, each the size of a large egg. Roll out to rounds 15 cm in diameter. The dough can be shaped without flour — but if it sticks, dust the work surface and dough very lightly with white flour.
  4. Place the rounds side by side on a cloth. Cover and leave to rest for 20 minutes.
  5. Heat a heavy-based frying pan or flat griddle over medium–high heat. The cooking surface is hot enough when a little sprinkled water bounces off it. Rub the pan using a cloth dipped in oil.
  6. Add a round of dough and cook for about 1 minute, pressing the top lightly with a folded cloth to encourage even bubbling. When it is browned on the base, turn it over and cook for a further 1 minute, or until the bread looks cooked.
  7. Cook the remaining breads in the same way, wrapping them in a cloth to keep them soft and warm, and rubbing the cooking surface occasionally with the oiled cloth.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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