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Khubz harra (hot bread): recipe illustration
Everyday meals

Khubz harra (hot bread)

Round bread with a soft crumb, risen then cooked on a very hot griddle. It is torn at the table and accompanies family meals, ideal while still warm with butter or cheese.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

383 kcal per serving

Protein
13.8 g
Carbohydrates
68.9 g
of which sugars
2.6 g
Fat
4.4 g
Fiber
3.6 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 let rest 5 minutes until the mixture foams.
  2. In a large bowl, mix the flour and salt, then pour in the activated liquid and the oil.
  3. Knead for 8 to 10 minutes until you get a smooth, elastic dough that no longer sticks to your fingers.
  4. Cover and let rise 1 hour in a warm place, until the dough doubles in volume.
  5. Deflate the dough, divide it into 4 pieces and shape them into rounds about 1 cm thick.
  6. Let them rest 15 minutes, then flatten them slightly and sprinkle with sesame if you like.
  7. Cook in a thick skillet or a very hot griddle for 3 to 4 minutes per side, until the bread is puffed and golden in spots.

Variations and tips

In the oven. Bake at 230 °C for 10 to 12 minutes on the oven rack, until the top is golden.

More ideas

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Original Ecomely recipe.