These thin Middle-Eastern flatbreads are perfect for wraps, make a great accompaniment to a tagine and can even be used as a base for a quick pizza.
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.
The flatbreads need to be rolled out very thinly so check the size of the pan you will be cooking them in. Smaller breads will be rolled out to around 22cm and the larger ones to 24cm. They will thicken during cooking.
For a more flexible flatbread they can be stored in a plasic bag overnight.
Makes 4 – 6
120 g plain white flour
120 g whole wheat flour
1½ teaspoons dried yeast
2 teaspoons sugar
1 teaspoon salt
15 ml 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 or 6 equal balls and taking one ball at a time roll out to a thin circle about 22 cm in diameter for smaller breads and around 24 for larger ones. 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.