This recipe for Khobz is a special hybrid recipe from Tawla restaurant in San Francisco. “Ours is a little thicker, like a hybrid between a traditional Egyptian khobz, which is a Levantine-style dough coated with wheat bran, and a Parisian baguette, which has more weight to it,” says owner Azhar Hashem. This makes it crunchy on the outside, fluffy on the inside, and ripe for spreading with yogurt or muhammara, a Syrian red pepper and walnut spread, which they do liberally at Tawla. Get the lowdown on 5 types of Eastern Mediterranean Flatbreads, here!
Hybrid Khobz
Makes 6 boules
Ingredients
- 325 grams cold water, about 60°
- 40 grams extra-virgin olive oil
- 20 grams sugar
- 5 grams active dry yeast
- 500 grams high-quality bread flour, such as Giusto’s or King Arthur
- 10 grams salt
Instructions
- Using a stand mixer, thoroughly combine the water, oil, sugar, and yeast using a hand whisk.
- Attach the dough hook, add the flour to the wet ingredients, and mix on the lowest setting for 10 minutes.
- Add the salt and cover the bowl well with plastic. Allow the dough to rest for exactly 10 minutes.
- After 10 minutes, mix again at the lowest speed for another 10 minutes.
- Cover the dough well and let it proof overnight in the refrigerator. Divide the dough into 6 (150-gram) portions and roll each into a boule by pulling and folding the bottom of the dough up to the center. Do the same with either side. Then fold the top down to the center and the bottom up and over so that the seam is underneath. Cover well and proof until doubled in volume.
- Preheat your oven to the maximum heat (normally, 500°) with a baking stone, baking steel, or inverted sheet tray on the middle rack.
- Add a liberal scattering of wheat bran to a cutting board or other broad surface. Dust the top of a dough portion and your hands with flour. Lift the dough off the proofing tray using a bench knife or similar tool and onto the pile of bran, keeping the remaining boules covered while you work.
- Using your hands, press and stretch the ball of dough into a 6-inch disk, working gently to avoid squeezing out an excessive amount of air. Continue to dust the top with flour as necessary to prevent sticking, and wheat bran on the board.
- Using a floured inverted sheet tray or pizza peel, transfer the flattened dough to your baking surface and bake for 60-90 seconds. It should reach a deep golden brown with a few darkened spots and inflate at least partially.
- After removing the bread from the oven, brush the top with extra-virgin olive oil and sprinkle with salt. Repeat the process for the remaining boules.
Recipe from Executive Chef Joseph Magidow and owner Azhar Hashem.
Re Khobz
Thanks for this recipe. I make a lot of different flat breads from India through to Southern English ‘cakes’ from the medieval period. I’m now adding Middle Eastern Breads to my pot.
It’s so good to see the dough being retarded. Bravo!
Just one question. The picture shows sesame seeds and some herb in the bread.
What is the herb please?
The bread looks to have Za’atar sprinkled on top … pretty common with a number of Levantine breads.