World Series- Kuwaiti VEGAN Khubz

I promised I’d be back with another world series recipe and I don’t break my promises! This time we’ve traveled far to Kuwait in the Middle East to make some tasty (and simple) flatbreads with a simple side dish to go with it. Khubz is actually popular all over the Middle East and is just the Arabic word for bread but this one refers to a pita/flatbread that can be dipped into curries or sliced open and filled with great things. I also read that pitas and flatbreads as everyday foods in the Middle East have dated back as far as 14,000 years ago, so this bread has had a lot of time to be loved by a lot of people, now it’s our turn. 

I don’t think my attempt at khubz is as good as it could be, but it was the first attempt and I’ll try and explain it in a way where you might be able to make them better on the first try. I made a video for this one as I feel it’s quite easy to follow and didn't need a full write-up with pictures, so I’ll leave the video and full method down below! 

Serves 2 

1/2 tsp Yeast 
100ml Lukewarm Water 
1/4 tsp Salt 
1/4 tsp Granulated Sugar 
155g Bread Flour 
1 tbsp Olive Oil 
1 Red Onion, peeled and sliced 
7-8 Chestnut Mushrooms, sliced 
Handful of Fresh Spinach 

  1. In a small bowl pour in the water and scatter over the yeast, let this sit and activate for around 5 mins until you start to see bubbles forming.
  2. Now, add in your salt and sugar then stir everything together with a wooden spoon until you have a cloudy mixture. 
  3. Tip in half of the bread flour and mix until you have a soft dough, keep adding the flour in small increments until you have a dough ball that is smooth and elastic but not sticky. 
  4. Grease a small bowl with half the olive oil then pop your dough ball in, cover the bowl with a tea towel and let this rise somewhere warm for 90 mins. 
  5. Once risen, punch the air out of the dough, tip it out onto a lightly floured surface and divide into 2 even balls. 
  6. Leave these spaced about 2 cm apart, cover with a tea towel and leave to rest for another 15 mins. Preheat the oven 190C/ 170 Fan/ Gas Mark 5. 
  7. Once rested, dust with flour and roll each one out into a 6-inch oval and transfer to a non-stick baking tray. Bake the khubz for 10-12 mins until golden and puffy. 
  8. Whilst our bread bakes we’ll make a small side dish! In a frying pan add the rest of the olive oil and let it warm through on medium heat for a couple of mins. Add in the onion and let this cook for 5 mins until translucent then add in the mushroom and spinach and cook this all together with a little salt and pepper for a further 3-4 mins until the mushrooms have softened and the spinach has slightly wilted.
  9. Take the khubz out of the oven, spoon over your mushroom and onion then dig in! 

Ok, ok, so these weren’t as good as I’d hoped they’d be but it was still worth a go and I know I’ll have another go at some point. I think my main issue is I rolled them out far too thin so they didn't get a chance to puff up and be lovely and soft, they just crisped up in the oven and went more like a taco in the middle, I could have probably added some spices onto my mushrooms and onion or maybe a dipping sauce on the side to go with it all but I wanted to try the khubz on their own and see what would happen. I’m sure there are some Khubz professionals laughing at me right now but I don’t really care, I really did try and I know what to work on for next time! I think this is a very easy dish for someone who isn’t used to bread making and although the proving and resting time do make this quite a long recipe, I wouldn’t consider this one of the longer bread recipes, AND because of it’s simple ingredients, this Khubz is and always will be completely vegan! 
On the flip side of that, I do think this bread would be really tasty with garlic butter brushed over the top, but that can be made vegan very easily too, so I think next time I would roll them out way smaller and leave them a bit thicker so they have more chance to puff up, make a dip to go with them and brush garlic butter onto them as soon as they come out the oven so they have a lovely soft and light texture but a delicious glaze of garlic butter topped with red onions and mushrooms! 
That sounds really good to me and I can’t wait to try it again. 

Next blog post I’ll be attempting to make my own Gnocchi from scratch with a goat's cheese and pesto sauce…wish me luck! 
Only 9 days until Christmas!!! 

H x