Bread Story
Simple ingredients. Centuries of tradition. Khubz is the everyday bread found across Lebanon—soft, light and beautifully puffed, perfect for wrapping grilled meats, scooping up hummus or tearing into warm mezze. Fresh from the air fryer, these flatbreads are tender, slightly chewy and miles better than anything in a packet.
You’ll Need
Makes 8 flatbreads
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
2 tbsp extra virgin olive oil
To Finish
Olive oil for brushing
Light dusting of flour
Optional but Dangerous
Hummus
Garlic toum
Chicken shawarma
Lamb kofta
Falafel
Pickled turnips
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Pour in the warm water and olive oil, mixing until a soft dough comes together.
Knead for 8–10 minutes until smooth, soft and elastic.
Cover and leave somewhere warm for 1 hour, or until doubled in size.
Divide the dough into eight equal pieces.
Roll each piece into a thin round approximately 18–20cm across.
Place onto lightly floured baking paper and cover with a clean tea towel for 20 minutes.
Preheat the air fryer to 200°C.
Air fry each flatbread for 2–4 minutes, turning halfway through. They should puff up beautifully while remaining
soft and flexible.
Remove immediately and brush lightly with olive oil.
Stack the cooked flatbreads under a clean tea towel to keep them warm and soft until serving.