Qatari Bread: Khubz

Khubz is generally known as Arabic Bread. The word “khubz” itself directly translates to “bread” in Arabic. It is a flatbread with a big air pocket inside which makes it very similar to pita bread. Or perhaps it’s even the same – somehow, I was not able to find too much information about this. So if you know, let me know!

Khubz is so popular in Qatar that the government even monitors if these are sold correctly. For example, a “small” khubz must weigh at least 71,5 grams and must be at least 17 cm in diameter. There are similar requirements for “medium” and “large” khubz. In all of the Middle Eastern countries, almost every savoury dish can be eaten either in or on a khubz.

Qatari Bread - Khubz

How did it go?

I wasn’t originally planning to make this recipe. However, when I was going through the ingredients of the Thareed recipe, I saw that either raqaq bread, khubz or makook was needed. As you might have guessed, none of these are widely sold in Estonia. Also, I wasn’t really sure what the best local alternative for any of the options would be. Therefore, I just decided to try making one myself! Khubz seemed to be the best option when I considered the ingredients, available recipes, and the baking method.

As I mentioned previously, khubz should puff up and have an empty pocket inside that you can fill with whatever delicious food you want. Sadly, I did not get the pocket in any of mine. I suspect that the oven temperature was a bit too low, so if you want to make them, I recommend experimenting with a bit higher temperature. Make sure to keep an eye on them, though! Nonetheless, they were really tasty, especially right out of the oven!

If you tried the recipe – how did khubz turn out for you? Any tips for me? Let me know down in the comments!

P.S. If you’re interested, check out my post about Qatar, as well as other recipes I tried:

Note: in the “Around the World” challenges, I try to find the most authentic recipes available. I will not make adjustments myself, other than converting the measurements and possibly giving some additional tips in the steps. This way, you’ll get the same traditional experience when trying yourself! 🙂

khubz bread

Qatari Bread: Khubz

Yield: 10 pc
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

Khubz, which means "bread" in Arabic, is a flatbread that originates from the Middle East. It's best eaten fresh out of the oven while it's still warm!


  • 350 ml of warm water
  • 1 package (12 g) of active dry yeast
  • 1,5 tsp of salt
  • 470 g of all-purpose flour, sifted
  • 1 tbsp of vegetable oil


    1. In a large bowl, pour in the warm water and add in the yeast. Stir until the yeast is dissolved.
    2. Add in the salt.
    3. Start gradually adding in the flour and oil while kneading. You want to knead until the dough is smooth and elastic.
    4. Put the dough into a large greased bowl and turn the dough in there to grease all sides.
    5. Cover the dough with a dry tea towel and let it rise in a warm place until doubled in size, about 1 hour.
    6. Preheat the oven to 190 C.
    7. Punch dough down gently.
    8. Divide the dough into 12 equal portions and shape them into smooth balls.
    9. Place on a floured work surface and dust the tops lightly with flour.
    10. Cover with a dry tea towel again and let rest for 15 minutes.
    11. Roll out each ball into a circle with 15 cm diameter.
    12. Place the circles on greased baking sheets.
    13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking!

Nutrition Information:
Yield: 5 Serving Size: 2 pc
Amount Per Serving: Calories: 369Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 6982mgCarbohydrates: 72gFiber: 3gSugar: 0gProtein: 10g

Did you try this recipe?

Share your experience down in the comments or let me know on Instagram!

Leave a Reply

Your email address will not be published. Required fields are marked *