I love to try out bread recipes from different parts of the world whether the bread is leavened or unleavened. Khobz is bread in Arabic and there are a lot of varieties of bread in the Middle East. This Lebanese bread is called the khobz marquq and it is roasted on a convex pan. The texture I got is similar to what I have seen in pictures but I got a darker colored khobz due tot he darker whole wheat flour that I used. This is a leavened bread and we were happy for the change from our regular poli.
I did not have a convex pan so I inverted my old, now unused, chapati tawa. It is a half inch thick aluminium pan that I brought with me when I got married. My mother had bought me a cast iron pan but it was too heavy to carry. The tawa is concave when set upright. Inverted it made the perfect convex pan.
The bread is placed on the pan using a cushion but I used my hands. The khubz is patted flat with the hands and then thrown from palm to palm to thin it out. I used a rolling pin.
Recipe adapted from here
You will need for 6 khobz
180 g whole wheat flour.
75 g bread flour
1/2 tsp of salt
1/2 tsp. yeast
125 ml lukewarm water
a few drops orange blossom water
Mix all the dry ingredients and the extract together. Add the water. Depending upon your flour you may need additional water. Form a soft dough and knead it well. Place it in a covered bowl and let it rise for an hour or two.
Transfer the dough to a work surface and divide it into 6 portions. Let the portions rest for 20 minutes.
Heat a khobz convex pan or inverted tawa. Take one portion of dough and flatten it with your knuckles. Pick it up and throw it from palm to palm to make it bigger. When it reaches the desired size place it on the heated pan. Turn it over once when the first side browns a little, When cooked through take it off the heat. Repeat for the other portions.
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