Libyan Chubz
A soft, pillowy, and versatile flatbread that serves as the perfect vessel for scooping up hearty Libyan stews and dips.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 teaspoon instant yeast
- •1 teaspoon salt
- •1 teaspoon sugar
- •1 cup warm water (240ml)
- •2 tablespoons olive oil
Instructions
- 1
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
- 2
Gradually 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 it becomes smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Punch the dough down and divide it into 4 equal portions, shaping each into a smooth ball.
- 6
Cover the balls and let them rest for 10 minutes to relax the gluten.
- 7
On a floured surface, roll each ball out into a circle about 1/4 inch thick.
- 8
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- 9
Place a dough circle in the hot pan and cook for 1-2 minutes until bubbles form and the bottom has golden brown spots.
- 10
Flip and cook the other side for another 1-2 minutes until cooked through and slightly charred.
💡 Chef tips
- Keep the cooked bread wrapped in a clean kitchen towel immediately after taking it off the heat to ensure it stays soft and pliable.
- You can prepare the dough ahead of time and let it rise in the refrigerator overnight for a deeper flavor profile.
- If you prefer a crispier bread, roll the dough slightly thinner and cook for a few seconds longer on each side.
✅ How it should turn out
The finished bread should be golden-brown with charred spots, soft and airy on the inside, and possess a fresh, toasted aroma.