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Iraqi Khoubz (Traditional Iraqi Bread)

Updated: Sep 3



Khoubz is an Iraqi flatbread, it is usually made in a clay oven called Tanoor, it has a cylindrical shape and curves inward toward the top. Some regions make the Tanoor above ground and some have it underground. Khoubs are very easy to make and it has very simple ingredients, flour, salt, oil, water yeast, or no yeast it depends on your preferred taste. Khoubs can be used in varieties of dishes, made into sandwiches, dips, or just straight from the oven and that is how my family likes it. When I made khoubz my husband and children begin to eat it as soon as it is done, so I started to hide it until I complete the batch of dough. There is no way that there is leftover khoubz for the next day no matter how much I make.

My son Ali, love khoubz so much, literally he can eat it at any time anywhere. During Ramadan, we usually go to the Masjid to break our Iftar (breaking of fast) in a community gathering. When it is time to break our fast, I usually look for my children to make sure they ate. My son always wants to go and play with the other children, he never has time to sit and eat, he wants to make sure that every minute spends playing. When I call upon him why you are not eating, he responds, I am, then he would put his hand in his pocket and get out khoubz, he would say, see mom I am eating. He would always stuff his pocket with khoubz and go to play. I would always find khoubz in his pocket and under his pillow.

Ingredients

3 cups white flour

1 cup wheat flour

2 cups warm water

1 tablespoon salt

2 tablespoon yeast

6 tablespoon olive oil

Directions

In a bowl add the warm water, sugar, and yeast and mix. Leave it for 3 minutes to let the yeast rise.


In a medium-size bowl mix the white flour, wheat flour, salt, 5 tablespoon olive oil, and the yeast mix then knead the dough.


At the bottom of the bowl add the 1 tablespoon olive oil then add the dough back.

Cover and let it sit for 30 minutes.


Roll the dough into small balls and let it sit for 15 minutes.


With dusted flour surface roll dough flat. place on a flat tray


For best results use Iron Skillet, put on high temperature, and heat up your skillet before you put your dough.


Cook for 2 minutes on each side.






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