Khoubiz (Lebanese Bread) is a traditional Lebanese recipe for a classic leavened flatbread that are rolled out and baked until they puff up and turn golden brown. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Lebanese Bread (Khoubiz).
Dissolve the yeast and sugar in 60ml of the lukewarm water, cover with a tea towel and set aside in a warm place for about 15 minutes, or until the mixture is frothy.
Sift together the flour and salt into a large heat-proof mixing bowl then place in an oven for a few minutes to warm. Remove from the oven, form a well in the centre then pour in the yeast mixture. Use your fingers to combine with the flour then add enough of the remaining water to bring the mixture together as a soft dough. Turn out onto a floured work surface and knead the dough until smooth, elastic and shiny (about 20 minutes).
Now knead 2 tbsp of the oil into the dough and roll into a ball. Use the remaining oil to grease a bowl, place the dough in this and turn to coat. Cover with a clean dishcloth and set aside in a warm place until the dough has doubled in volume (about 90 minutes).
After this time, knock the dough back then bring the dough back together as a ball. Turn onto a floured work surface and knead lightly for 2 minutes. Divide the resultant dough into eight equal portions and roll each one into a ball. Take each ball in turn and flatten on a floured cloth into rounds about 6mm thick. Once they have been rolled out, cover with another floured cloth and set aside in a warm place to rise for about 25 minutes, or until doubled in volume.
In the meantime, pre-heat an oven to 220°C and place an oiled baking tray in the oven for the final 5 minutes of the bread's rising time to warm. Remove the baking tray from the oven and immediately place one round of bread on this. Return to the oven and bake for about 6 minutes, or until the bread swells up in the centre and turns a golden brown on top. Remove from the oven and wrap in cloth.
Continue the baking process until all eight of the breads are cooked. When done properly, the breads will the white, soft and chewy. When halved you will have a pocket that can be filled with any mixture you desire.
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