Arabic flatbread (Khoubz) from The Middle Eastern Vegetarian Cookbook (page 72) by Salma Hage

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lebneh; Za'atar; Ful medames; Shanklish cheese with za'atar and paprika; Buckwheat and fava bean salad; Stuffed zucchini in yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on April 24, 2025

    These were pretty easy. The dough is easy to roll out. I wasn’t sure how crisp the breads should get. I was going for a bit of color but may have baked them too long as some of then ended up more like pita chips.

  • SugarFree_Vegan on July 19, 2016

    As a rule I only use wholegrains so I substituted spelt flour for the white and it turned out beautifully, we had this with Salma's delicious Buckwheat and fava bean salad on page 134.

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