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Pain Abbas (khubz Abbas): photo of the dish
Illustrative photo: Ayat Jaryan — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Pain Abbas (khubz Abbas)

A large flat Iraqi bread, thin and soft, traditionally baked in a clay oven. It puffs up as it cooks and tears easily to accompany slow-cooked dishes.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

466 kcal per serving

Protein
17.2 g
Carbohydrates
84.8 g
of which sugars
1.9 g
Fat
4.7 g
Fiber
4.6 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 in part of the lukewarm water, then mix the flour with the salt.
  2. Pour the liquid over the flour, add the oil and knead for 10 minutes until you have a soft, smooth dough.
  3. Cover and let it rise for 1 hour in a warm spot, until doubled in size.
  4. Divide the dough into 4 balls, then roll them out into thin discs about 3 mm thick.
  5. Let them rest for 10 minutes under a tea towel, then cook the discs one at a time on a very hot griddle or pan, 1 to 2 minutes per side, until puffed and lightly browned in spots.
  6. Place the breads on a clean tea towel so they stay soft, and serve warm.

Variations and tips

Oven version. Preheat the oven to 250 °C with a baking sheet inside and bake the discs for 3 to 4 minutes until puffed.

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Original Ecomely recipe.