Khubz Arabi
Authentic Lebanese pita bread: thin, pale, and baked at fierce heat so the steam inside creates the perfect pocket. Chewy when warm, tearable into scoops — the universal utensil of the Lebanese table.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g All-purpose flour
- 7 g (1 sachet) Active dry yeast
- 320 ml Warm water (40°C)
- 1½ tsp Salt
- 1 tsp Sugar
- 2 tbsp Olive oil
Instructions
- Dissolve yeast and sugar in the warm water. Let stand 10 minutes until foamy — this confirms the yeast is alive.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
- Knead by hand for 10 minutes (or 6 minutes by stand mixer with dough hook) until smooth and elastic. The dough should spring back when pressed.
- Form into a ball, oil lightly, and cover with a damp cloth. Let rise in a warm place for 1 hour until doubled.
- Preheat your oven to its maximum temperature (250–280°C) with a baking stone or heavy baking sheet inside — minimum 30 minutes of preheating.
- Punch down the dough and divide into 8 equal balls. Cover and rest for 10 minutes.
- On a lightly floured surface, roll each ball into a thin round, approximately 20–22cm diameter and 3–4mm thick. Even thickness is crucial for even puffing.
- Working quickly, place 2 rounds onto the screaming-hot baking stone. Bake 2–3 minutes — they should puff dramatically and develop pale golden patches.
- Remove immediately and wrap in a clean towel to keep soft. The pocket collapses as it cools — this is correct.
- Repeat with remaining rounds. Eat the same day for best texture.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Khubz Arabi?
Authentic Lebanese pita bread: thin, pale, and baked at fierce heat so the steam inside creates the perfect pocket. Chewy when warm, tearable into scoops — the universal utensil of the Lebanese table.
Where is Khubz Arabi from?
Khubz Arabi comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Khubz Arabi vegetarian or vegan?
As written, Khubz Arabi uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of all-purpose flour in Khubz Arabi?
The all-purpose flour called for here is part of the traditional recipe and gives Khubz Arabi its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Khubz Arabi?
In a Lebanese breads spread, Khubz Arabi is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Khubz Arabi ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.