Learn how to make soft, fluffy Arabic bread (khubz) at home with simple ingredients. From kneading to proofing and baking, this step-by-step guide shows the exact measurements, temperatures, and times needed to achieve perfect loaves.
Ingredients (for 4 loaves):
– 500g all-purpose flour
– 300ml water at 25Β°C
– 10g salt
– 7g instant yeast
– 15ml olive oil
Proofing: 28Β°C for 1 hour (first), 15 minutes (second)
Baking: 250Β°C for 5β7 minutes
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Arabic bread or cubs is a staple of Middle Eastern cuisine. Today we’ll explore how this timeless bread is made from scratch. Ending with perfectly baked loaves. To make four medium loaves, you’ll need 500 g flour, 300ml water at 25 wixie, 10 g salt, 7 draw instant yeast, and 15 m olive oil. Combine flour, salt, and yeast. Gradually add water and olive oil. Knead for 10 minutes until smooth and elastic. Cover the dough and let it rise at 28 degrees CC for 1 hour or until it doubles in size. Divide the dough into four portions of 200 g each. Roll into 0.5 cm thick discs. Cover the discs and let them rest 15 minutes at 28Β° C. This relaxes gluten and helps the bread puff. Preheat oven to 250Β°. Bake the discs on a hot tray or stone for 5 to 7 minutes until puffed and golden. The bread forms a pocket inside. Your Arabic bread is ready. Soft, fluffy, perfect for sandwiches, dips, or warm alone. Simple ingredients, perfect technique, and patience create timeless results.
1 Comment
Arabic bread is simple, yet perfect technique makes all the difference. Soft, fluffy, and golden β made from just 5 ingredients.
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