Libyan Chubz
Enjoy this traditional Libyan flatbread that is delightfully soft on the inside with a golden, slightly crisp exterior.
Ingredients
- •3 cups all-purpose flour (360g)
- •1 packet active dry yeast (7g)
- •1 tsp granulated sugar
- •1 tsp salt
- •1 1/4 cups warm water (300ml)
- •2 tbsp olive oil (plus extra for shaping)
Instructions
- 1
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 to 10 minutes until the yeast becomes frothy.
- 2
Add the flour, salt, and olive oil to the yeast mixture. Mix everything together until a cohesive dough forms.
- 3
Turn the dough out onto a clean surface and knead it for about 8 to 10 minutes until it is smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- 5
Punch the dough down and divide it into 4 equal portions. Shape each portion into a smooth ball.
- 6
Roll or press each ball out into a flat circle about 1/2-inch thick on a lightly oiled surface.
- 7
Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- 8
Cook each flatbread for 3 to 4 minutes on the first side until golden brown spots appear, then flip and cook for another 2 to 3 minutes until fully baked through.
- 9
Transfer the baked chubz to a basket lined with a clean towel to keep them warm and soft while you finish the remaining dough.
💡 Chef tips
- For extra flavor, you can brush the surface of the dough with a little olive oil before cooking.
- Store leftover bread in an airtight bag at room temperature for up to two days, and reheat gently in a dry skillet before serving.
✅ How it should turn out
The finished Libyan Chubz should be golden brown with charred spots, soft and pliable to the touch, and wonderfully fragrant with a comforting yeast aroma.