Hell yeah it’s home made Khubz today! I love this hot outta the oven with olive dip. Today I made it with just some cumin and salt and fruity olive oil.
Of course after a workout I devoured one whole loaf as my post work out treat! Oh well the dreamy steamy pull of piping hot dough was calling me 🤷🏽♂️😋
Thank fully they aren’t SUPER large, just medium loaves.
#Khubz #arabic #flatbread #baking
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I am thoroughly enjoying making, baking and eating khubz with a variety of dishes. I have created a pan-fried tofu sandwich on homemade khubz using the fresh tatsoi greens I purchased from the Weavers Way farm. I seasoned my tofu with smoked paprika, cayenne pepper and some tamari soy sauce. 
I pan-fried it in oil until it became nice and crispy then threw in some onions to saute’ a bit.
After the onions cooked down I added the tatsoi greens sautéing until they became wilted just enough to keep the delicate flavor of the greens.
I took the khubz and charred it on the stove top over an open flame set to low.
I then constructed a very tasty pan-fried tofu sandwich on khubz and my little friend suddenly showed up!
The tofu had a wonderful smoked and slightly spicy flavor from the cayenne and smoked paprika. The tofu itself was hot, crispy, moist and packed a big punch of flavor that held up nice to the charred hefty texture of the khubz. The tatsoi was delicate yet hearty like spinach and helped take this sandwich to the next level! mmm mmm good!
Yum Food!! Yum Art!!
© [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com] with appropriate and specific direction to the original content.
You may ( or may not) recall my last post on my first time making Khubz, the Arabic flat bread my family grew up eating. If not go back and check it out. I mentioned how I would create some yummy new creations utilizing the Khubz. Well I made a delicious dessert-like pizza using peanut butter, banana and cinnamon sugar. The peanut butter was my base and I sprinkled liberal amounts of the cinnamon sugar on top of sliced banana’s and into the toaster oven/or broiler it went to carmelize the top of it and get it nice and charred. It was ah-mazing! I loved it and will put it on my recipe list to use again and again. The shape resembled the state of Florida a bit, or the continent of Africa.
Don’t be afraid to let it char so it can get gooey and carmelized. The char adds a balanced, slight bitterness to the sweetness of the sugar. So good!
I sliced it into smaller slices and devoured it with a cup of coffee.
The banana will become hot adding to the sweet flavor making it a tasty and somewhat healthier version of dessert, or a good hearty breakfast treat.
Now on to more scrumptious khubz creations!
© [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com] with appropriate and specific direction to the original content.
I love bread. After all it is the staff of life, as I always say to my fiancée’ as she lovingly mocks my addiction to good fresh bread!
I especially love Khubz, the bread my Tateh (grandmother) made her entire life. It is a style of bread that comes from Palestine and the Middle East. A type of Pita bread, there are several types of Khubz, this version is the Taboon style bread baked over small hot stones.
My memories of my childhood and into adulthood are of her waking up in the morning getting out her trusty giant metal bowl, carefully placing it between her knee’s on a chair and vigorously kneading dough to make freshly baked khubz. She had these round river stones in her oven and she would place the fresh dough on the stones and bake the dough into a puffed, bubbly browned pillow of deliciousness! Hot fresh and stacked high for all of my large extended family to devour in one day!
Well, I decided in all my years of culinary adventures to attempt to make khubz for the first time! I found a lot of stones in a nearby park. “Wild ones” as my Aunt Mary curiously noted, because the store-bought ones tend to explode more in the oven. I laughed at the thought of “wild stones”.
I washed them 3 times and then boiled them for 15 minutes to disinfect them. I then tested them in the oven at 450 degrees for 20 minutes, no explosions! I was free to bake, and excited to taste my newly created masterpieces. I think I may have a new addiction, ha!
My wok doubling as a mixing bowl.
I made 10 smaller loaves out of that big pile of dough. Six cups of flour made 8-10 loaves just depends on your preference.
My shapes were very rustic and they varied greatly, I do believe Tateh’s shapes were more round and consistent, but who’s knocking rustic!
Carefully placed 2 at a time, if I had a bigger oven it would go faster, some day.
Through the glass of my oven. A beautiful golden color developing.
Crusty, fresh and hot outta the oven, the best way to enjoy freshly baked Khubz, yum and double yum!
Look who popped up, he couldn’t wait to take a BIG bite.
Stacked high and ready to devour. I love rustic and these loaves live up to that, for sure. I believe Tateh would’ve loved them too. I will keep perfecting and experimenting with baking khubz (Taboon style) and look out for my future posts about the uses of this versatile and ancient style of bread.
Yum Food!! Yum Art!!
© [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [artistfromtheinsideout.wordpress.com] with appropriate and specific direction to the original content.
