Libyan Chubz
A staple of Libyan cuisine, this soft, pillowy flatbread is perfect for scooping up stews or enjoying warm with olive oil and za'atar.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 cup warm water (240ml)
- •1 tablespoon instant yeast
- •1 teaspoon sugar
- •1 teaspoon salt
- •2 tablespoons extra virgin olive oil
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm water and olive oil, mixing until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- 5
Punch the dough down and divide it into 4 equal portions, shaping them into smooth balls.
- 6
On a floured surface, roll each ball into a circle about 1/4 inch thick.
- 7
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- 8
Place a dough circle in the hot pan and cook for 2-3 minutes until bubbles form and the bottom is golden brown.
- 9
Flip and cook for another 2 minutes until the other side is golden and the bread is cooked through.
- 10
Remove from the pan and keep covered with a clean kitchen towel to maintain softness while cooking the remaining breads.
💡 Chef tips
- Ensure your water is warm but not hot to the touch, as boiling water will kill the yeast.
- If you have a pizza stone, preheat it in the oven at 450°F (230°C) and bake the rolled dough for 3-4 minutes for a puffier, more authentic pocket.
- Store leftover bread in an airtight bag at room temperature for up to 2 days, or freeze for up to a month and reheat in a toaster.
✅ How it should turn out
The finished bread should be soft and slightly chewy with golden-brown charred spots, boasting a light, yeasty aroma and a neutral flavor that complements any savory dish.