Khubz Arabi

Khubz Arabi is a staple in Arabic cuisine. It’s popular for its unique and versatile pocket. Easy to make with basic pantry ingredients, Khubz Arabi is a delightful addition to many Middle Eastern meals.

I love homemade bread, it tastes better, and making it is somehow therapeutic. Some of my favorite bread recipes are bazlama, Ramazan pidesi and lavash. This classic khubz Arabi is another favorite that’s easy to make and is absolutely delicious!

Recipe Highlights: Khubz Arabi

Cultural Influence: Integral to Middle Eastern cuisine, especially in Arabic culture

Primary Cooking Technique: Kneading and Baking

Dominant Flavor Profile: Mild and slightly yeasty, making it a versatile bread

Skill Level Required: Beginner-friendly, ideal for home bakers

Khubz Arabi vs. Common Pita Bread

While both Khubz Arabi and common pita bread share similarities, their differences in texture, baking methods, and regional ingredients give each its unique characteristics.

Khubz has a softer, chewier nature and a richer flavor profile which set it apart. Though we serve and use them similarly, we can serve khubz a bit differently than common pita bread.

Khubz Arabi:

• Origins: Also known as Arabic bread or Arabian bread. It is a traditional staple in Middle Eastern and North African cuisine.
• Texture and Structure: Khubz Arabi is typically softer and chewier than common pita bread. It has a pocket that forms during baking, making it ideal for stuffing with various fillings.
• Baking Method: Also, it is traditionally baked in very hot ovens, often on a hot baking surface or a stone. This causes it to puff up and create a hollow interior.
• Ingredients: The recipe usually includes all-purpose flour, instant yeast, warm milk, water, olive oil, sugar, and salt. The use of milk gives it a richer flavor and softer texture compared to many pitas.
• Usage: Commonly used for wraps, sandwiches, and as a scoop for dips like hummus or baba ganoush. Moreover, it’s popularly served fresh with ful medamas or musabaha (a chickpea in tahini sauce dish).

Pita Bread:

• Origins: Pita bread, the one commonly found in Western supermarkets, is a broader term. It encompasses various types of flatbreads from the Mediterranean and Middle Eastern regions.
• Texture and Structure: Store-bought pita tends to be firmer and sometimes drier than Khubz Arabi. It also forms a pocket, but the pocket may not be as pronounced or consistent as in homemade versions.
• Baking Method: Commercially produced pita is often baked in large ovens at high temperatures, similar to Khubz Arabi, but the exact method can vary. This leads to differences in texture and thickness.
• Ingredients: Standard pita recipes typically use basic ingredients such as flour, yeast, water, salt, and sometimes a bit of sugar or olive oil. Milk is far less commonly used.
• Usage: Widely used for sandwiches, gyros, and as a base for pizzas or flatbread dishes. It can also be cut into chips and baked for a crunchy snack.

Key Ingredients

• All-purpose flour forms the base of the dough, giving the bread structure and a soft texture. For a chewier texture, substitute a portion of the all-purpose flour with bread flour.

• Instant yeast provides leavening, making the bread rise and creating a light, airy texture.

• Warm milk adds richness and tenderness to the dough, enhancing the flavor and making it softer.

• Water helps to form the dough and activate the yeast, contributing to the overall hydration.

• Olive oil adds moisture and a subtle richness to the dough, helping to keep the bread soft and tender. Use high-quality extra virgin olive oil for a richer flavor and softer crumb.

• Sugar feeds the yeast, aiding in the fermentation process and adding a hint of sweetness to balance the flavors.

• Salt enhances the flavor of the bread, balancing the sweetness and adding depth to the overall taste.

How to Make Khubz

Step 1: Mix and Knead

Mix the ingredients and knead until the dough comes together.

Step 2: Let Rise and Divide

Cover and let it rise for 1 hour. Divide into 8 pieces and let them sit for 15 minutes.

Step 3: Roll and Bake

Preheat the oven to 450 degrees F and place a baking sheet upside down in the oven.

Roll out the dough balls and bake on the baking sheet for 2 minutes on one side and a minute on the other.

Final Step: Cool and Serve

Let them cool in a towel so they stay soft. Serve warm for best results.

Serving Suggestions

Sandwiches:

1. Falafel: Fill with crispy falafel, fresh veggies, and tahini sauce.
2. Lamb Shawarma or Beef Shawarma: Stuff with spiced lamb or beef, pickled turnips, sumac onion mix, and shawarma or tahini sauce.
3. Chicken Shawarma: Fill the bread with chicken shawarma, garlic sauce, and pickled cucumbers.
4. Chicken Gyro: Use marinated grilled chicken, tzatziki sauce, and shredded lettuce.

With Salads:

1. Fattoush: Serve alongside a fresh fattoush salad for a refreshing meal or fry/bake cut up pieces of the bread and serve on top of the fattoush.
2. Tabbouleh: Complement tabbouleh salad with a side of warm pita.
3. Greek Salad: Pair with a tangy Greek salad and feta cheese.

With Dips:

1. Hummus: Dip into creamy homemade hummus.
2. Baba Ganoush: Enjoy with smoky baba ganoush.
3. Labneh: Serve with thick and tangy labneh, sprinkled with olive oil and za’atar.

As a Side:

1. Grilled Meats: Perfect side for grilled meats such as kebabs or kofta.
2. Soup: Serve with a bowl of lentil or Minestrone soup for a hearty meal.
3. Stews: Complement lamb or beef stews with warm pita.

Creative Uses:

1. Pita Chips: Cut into triangles, season, and bake for crispy pita chips.
2. Pita Pizza: Use as a base for quick and easy personal pizzas.
3. Breakfast Wraps: Fill with scrambled eggs, veggies, and cheese for a tasty breakfast wrap.

Storage

Room Temperature: Store Khubz Arabi at room temperature in an airtight container or a resealable plastic bag. This will keep the bread soft and fresh for up to two days. Ensure that the bread is completely cool before sealing to prevent condensation, which can make the bread soggy.

Refrigeration: If you need to keep the bread for a longer period, you can refrigerate it. Place the cooled Khubz Arabi in an airtight container or a resealable plastic bag. It will stay fresh for up to a week. To refresh the bread, lightly sprinkle it with water and warm it in the oven or microwave before serving.

Freezing: For longer storage, freeze Khubz Arabi. Wrap each piece of bread in plastic wrap or aluminum foil to prevent freezer burn. Then place the wrapped bread in a freezer-safe bag or container. The bread can be frozen for up to three months. To use, thaw at room temperature and reheat as needed. To retain the bread’s softness, reheat in a preheated oven or skillet.

Reheating Tips: To reheat Khubz Arabi, preheat your oven to 350°F. Wrap the bread in aluminum foil and heat for about 5-10 minutes until warm. Alternatively, you can reheat it in a skillet over medium heat for a few minutes on each side.

Frequently Asked Questions