Arabic Bread (khobz dar)
Arabic Bread (khobz dar) is a easy Middle Eastern recipe that serves 3. 800 calories per serving. Recipe by Oum Arwa on YouTube.
Prep: 1 hr 3 min | Cook: 20 min | Total: 1 hr 38 min
Cost: $1.90 total, $0.63 per serving
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
Measure the ingredients
Weigh the flour, semolina, salt, sugar and yeast. Prepare the warm water.
Time: PT5M
Mix the dry ingredients
In the mixer bowl or a large container, mix the flour, semolina, salt, sugar and yeast.
Time: PT2M
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
First rise
Cover the dough with a damp cloth and let rise for 30 minutes at room temperature.
Time: PT30M
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
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
Quick rest before flattening
Let the balls rest for 1 minute, then flatten them slightly by hand without a rolling pin.
Time: PT2M
Preheat the oven
Preheat the oven to 250 °C.
Time: PT10M
Temperature: 250°C
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
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
Dietary info: vegan, lactose‑free, egg‑free, low-fat
Allergens: gluten, cereals
Ingredient Substitutions
- Instead of Type 45 wheat flour: all‑purpose flour, wheat flour
- Instead of Extra fine semolina: medium semolina, wheat flour
- Instead of Warm water: water
- Instead of Fine salt: sea salt
- Instead of White sugar: cane sugar
- Instead of Dehydrated baker's yeast: fresh yeast (10 g)
Equipment Needed
- Stand mixer with dough hook (or mixing bowl)
- Kitchen scale
- Clean kitchen towel or plastic film
- Oven
- Oven rack
- Parchment paper (optional) (optional)
- Spatula or wooden spoon (optional)
- Work surface dusted with semolina (optional)
Critical Steps — Do Not Skip
- Knead the dough until a supple texture is achieved (step 3)
- Shape the balls without too much flour (step 6)
- Bake at high temperature and flip (step 9)
- First rise to develop gluten (step 4)
Chef Tips from the Video
- Place a small bowl of water in the oven during baking to create steam and achieve an even softer crust.
- Use a preheated baking stone for more even cooking of the bottom.
- Lightly sprinkle sesame or nigella seeds before baking for extra flavor and aesthetics.
Troubleshooting
The dough is too dry and does not form a ball.
Add warm water, one tablespoon at a time, until a supple consistency is reached.
The bread does not rise.
Check that the yeast is still active (test in a little warm water with sugar). Ensure the ambient temperature is warm enough (20‑25 °C).
The crust is too hard.
Cover the breads immediately after baking for 5 minutes and avoid letting them cool on a metal rack exposed to dry air.
Storage
Refrigerator: Store in a paper bag or a towel, 3‑5 days
Freezer: Wrap tightly, up to 1 month
Room temperature: At room temperature, 1‑2 days in a cloth bag
Make-Ahead Tips
- The dough can be prepared the day before, left to rise slowly in the refrigerator for 12‑16 hours for more flavor.
- After the first rise, shape the balls, cover and freeze; bake directly from frozen adding 2‑3 minutes of baking time.
Last updated: September 6, 2026
