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Khobz Mafroud (Jordanian hand-stretched bread): recipe illustration
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Khobz Mafroud (Jordanian hand-stretched bread)

A flatbread stretched by hand into a large, thin disc, then cooked quickly over high heat until soft and slightly puffed. It goes with the mezze and tears easily for scooping up dishes.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

409 kcal per serving

Protein
13.9 g
Carbohydrates
67.7 g
of which sugars
1.5 g
Fat
7.8 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, salt and yeast, then add the oil and lukewarm water.
  2. Knead for 10 minutes until you have a soft, elastic dough.
  3. Cover and let rise for 1 hour at room temperature, until doubled in size.
  4. Divide into 4 balls, then stretch each one by hand on an oiled surface into a large, thin disc, gently pulling the edges.
  5. Place the discs on a hot griddle or in a pan over medium-high heat, then cook 1 to 2 minutes per side until they puff and brown.
  6. Keep the breads covered with a cloth so they stay soft until serving.

Variations and tips

Nigella version. Sprinkle nigella seeds over the stretched dough before cooking for a more fragrant taste.

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Original Ecomely recipe.