Khobz

Ingredients

• 500 g (1.1 lb)bread flour — or a mix with whole wheat
• 7 g (2 tsp)dry yeast
• 1 tspsugar
• 1.5 tspsalt
• 2 tbspolive oil
• 300 ml (1 1/4 cups)warm water

Method

1. In a large mixing bowl, combine 500 g (1.1 lb) bread flour, 7 g (2 tsp) dry yeast, and 1 tsp sugar. Add 1.5 tsp salt, ensuring it doesn't directly touch the yeast. Gradually pour in 300 ml (1 1/4 cups) warm water and 2 tbsp olive oil. Mix with your hands or a wooden spoon until a soft dough forms.
2. Transfer the dough onto a lightly floured surface. Knead it by pressing it with the heel of your hand, folding it over, and turning it. Continue this motion for about 10 minutes until the dough is smooth and elastic. The dough should spring back slightly when pressed with a finger.
3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size. The dough should feel airy and light when gently poked.
4. Once the dough has risen, punch it down to release excess air. Divide it into two equal portions. Shape each portion into a round by tucking the edges underneath to create a smooth top. Place the rounds on a baking sheet lined with parchment paper.
5. Flatten each round gently with your palm to about 1 inch thick. Use your fingertips to dimple the surface slightly, which helps the bread rise evenly. Cover with a damp cloth and let them rise again for 30 minutes. They should appear slightly puffed and airy.
6. Preheat your oven to 230°C (450°F). Once the rounds have risen, place the baking sheet in the oven. Bake for about 20-25 minutes, or until the crust is firm and golden brown. The bread should sound hollow when tapped on the bottom, indicating it's fully baked.