Khubz

Khubz

Preparation of Khubz
Type	Flatbread
Place of origin	Middle East
Region or state	Iraq, Jordan, Kuwait, Morocco, Palestine, Syria, Turkey, United Arab Emirates and Yemen

Khubz, khoubz or khobz (Arabic: خبز‎‎, khubzun), round Arabic bread, forms a staple of the local diet from the Arabian Peninsula to Morocco.

Khubz was traditionally baked in a tannuur, and six recipes for khubz made in this way are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book.

In Arab countries and also in Turkey, khubz is produced as a round flatbread, some 25 cm (10 in) in diameter. It is slightly leavened. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.

As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of khubz in the traditional way in a clay oven.