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Khubz Halabi (Aleppo bread): recipe illustration
Everyday meals

Khubz Halabi (Aleppo bread)

A round, soft bread with an airy crumb and a thin golden crust, typical of Aleppo. It accompanies mezze and is torn by hand to scoop up dishes.

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Ingredients

Ingredients

Finition

Spices & seasoning

Optional extras

On the side

Nutrition facts

313 kcal per serving

Protein
11.4 g
Carbohydrates
57.2 g
of which sugars
2 g
Fat
3.1 g
Fiber
3 g

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

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes.
  2. Mix the flour and salt, then add the yeasted water and olive oil. Knead for 10 minutes until smooth and supple.
  3. Cover and leave to rise for 1 hour, until doubled in size.
  4. Divide the dough into 6 balls, then flatten them into discs about 1 cm thick.
  5. Leave to rest for 20 minutes, covered, so the breads puff up slightly.
  6. Bake at 240 °C for 10 to 12 minutes, until puffed and golden. Let cool under a cloth.

Variations and tips

Wholemeal version. Replace half the white flour with wholemeal flour for a more rustic bread.

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Original Ecomely recipe.