Best African Wheat Bread Recipe Ever

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Libyan wheat bread, or khubz, is made from wheat flour, water, and salt, and it is baked in a brick oven or on a hot surface.  

Is it Khobz or Khubz? Both spellings of the traditional Libyan bread recipe are correct. What is important is that in Libya, bread symbolizes hospitality and generosity, and it is offered to guests as a welcoming gesture.

Explaining Khobz and Khubz Wheat Bread

Both spellings of the traditional Libyan bread recipe are correct. Khobz is the spelling used in some North African countries, while Khubz is the spelling used in other countries such as Libya, Syria, and Iraq. The difference in spelling is mainly due to variations in the Arabic language dialects spoken in these regions.

Libyan Khubz Traditional Wheat Bread Recipe

Ingredients

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 teaspoons active dry yeast

1 1/2 cups warm water

2 tablespoons olive oil

Directions

In a large bowl, mix the flour, salt, sugar, and yeast together.

Add the warm water and olive oil to the bowl, and mix until the ingredients are well combined.

Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Place the dough in a greased bowl, and cover it with a damp cloth. Allow it to rise in a warm place for about an hour, or until it has doubled in size.

Preheat your oven to 450°F (230°C).

Punch down the dough and knead it for a few more minutes. Divide the dough into six equal portions androll each portion into a ball.

Flatten each ball into a disc about 1/4 inch thick.

Place the discs on a greased baking sheet and let them rise for about 20 minutes.

Bake the bread in the preheated oven for 10-15 minutes or until golden brown.

Remove the bread from the oven and let it cool on a wire rack.

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