They freeze well if you want to make them in advance, or if you prefer them fresh, the dough will sit in the fridge for a few days until you are ready to use it, just bring up to room temperature before rolling out.
The dough can also be prepared in a bread machine using the dough function.
120 g plain white flour
120 g whole wheat flour
1½ teaspoons dried yeast
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
120 ml luke warm water
Mix the yeast, sugar and salt to the luke warm water and set aside for 5 minutes until foamy.
Place both flours in a bowl, gradually add the yeast mixture and olive oil and mix well.
Turn out on to a lightly floured board and knead together to form a soft, pliable dough.
Place the dough in a clean bowl, cover with a tea towel and leave in a warm place until it has doubled in size, about 2 hours.
Tip on to a floured board, punch the dough down and knead again for few minutes.
Divide the dough in to 4 equal balls and taking one ball at a time roll out to a thin circle about 22 cm in diameter. Cover with a tea towel and leave to rest for 10 minutes.
Heat a griddle pan or heavy frying pan over a medium heat. When the pan is nice and hot add a Khobz and cook for 1-2 minutes, until until small brown patches appear on the underside.
Flip over and cook the other side. Remove from the pan and cover with a cloth to prevent drying out while you cook the remaining flatbreads.