Arabic Bread (khobz dar)

Ingredients

• 450 g Type 45 wheat flour (all‑purpose flour, sifted)
• 200 g Extra fine semolina (couscous type, very fine)
• 400 g Warm water (about 30‑35 °C)
• 6 g Fine salt
• 8 g White sugar
• 5 g Dehydrated baker's yeast (active dry yeast)

Instructions

1. Measure the ingredients

   Weigh the flour, semolina, salt, sugar and yeast. Prepare the warm water.

   Time: PT5M

2. Mix the dry ingredients

   In the mixer bowl or a large container, mix the flour, semolina, salt, sugar and yeast.

   Time: PT2M

3. Knead the dough

   Add the warm water gradually while kneading on low speed, then increase the speed slightly until you obtain a supple and slightly sticky dough.

   Time: PT7M

4. First rise

   Cover the dough with a damp cloth and let rise for 30 minutes at room temperature.

   Time: PT30M

5. Fold and second rise

   Fold the edges of the dough toward the centre, cover again and let rise until it doubles in volume (about 15‑20 minutes).

   Time: PT18M

6. Shape the balls

   Divide the dough into three portions of about 350 g, form smooth balls and place them on a work surface dusted with extra fine semolina.

   Time: PT5M

7. Quick rest before flattening

   Let the balls rest for 1 minute, then flatten them slightly by hand without a rolling pin.

   Time: PT2M

8. Preheat the oven

   Preheat the oven to 250 °C.

   Time: PT10M

   Temperature: 250°C

9. Bake the bread

   Place the breads on the oven rack (or on a round tray). Bake for 6 minutes, then flip the breads and bake an additional 3‑4 minutes.

   Time: PT10M

   Temperature: 250°C

10. Rest after baking

    Remove the breads, place them on a rack or a clean cloth and cover for 5 minutes to soften them.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

22 g

Carbohydrates

163 g

Fat

2 g

Fiber

3 g