Bread, or khubz in Arabic, is the foundation of many Middle Eastern dishes.

In Iraq, khubz is traditionally baked in a mud oven called a tannour. The flatbread is slapped onto the inner walls of the oven and removed with a long wooden fork. Freshly baked khubz is ideal for scooping up stews, sauces, and dips.

This Iraqi flatbread recipe is adapted for conventional ovens. The dough requires two hours of rising, but it’s simple to make.

For larger rounds of bread similar to the size made in Iraq, divide the dough into only four portions instead of six.

Khubz: Iraqi Flatbread

Ingredients

2 cups all-purpose flour
3⁄4 cup lukewarm water
1 envelope dry yeast
1 teaspoon salt
1⁄2 teaspoon sugar
Optional: sesame seeds or za’atar spice mix

Directions

Dissolve the yeast in the lukewarm water and set aside in a warm, draft-free place for 5 minutes.

Place flour, salt, and sugar in a bowl and add in the yeast mixture. Mix well until all ingredients are well combined and the dough forms a sticky ball. If the dough is too wet, gradually add more flour, 1 tablespoon at a time, until sticky. Cover with a damp kitchen towel and set aside for 1 hour. The dough will double in size.

After an hour, knead the dough and divide it into 6 equal portions (or 4 portions if making larger rounds of bread similar to the size made in Iraq). Form the portions of dough into balls, and leave for another hour.

Preheat oven to 400°F and lightly oil a baking sheet.

Using a rolling pin, roll each ball out until it is approximately 1⁄4” thick. Bake each flatbread for 5-6 minutes or until golden brown.

Optional: Sprinkle some sesame seeds or za’atar (a mixture of thyme, sesame seeds, and spices) on top. Make sure to lightly press it into the bread before baking.

Bil ‘afia! To your health!

Main photo by MH Rezaa

Original article: https://frontiersusa.org/blog/iraqi-flatbread-recipe