My khubz (flat bread) is not quite flat - but it is tasty!
By Andrew Stark. Published 2021-03-01BOLD-Food
"If thou tastest a crust of bread, thou tastest all the stars and all the heavens." - Robert Browning
"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity" - Voltaire.Those that know me know that I abhor spending time in the kitchen cooking. To me it has always been a "waste of time", frivolous. Don't get me wrong, I love a good meal and a delicious meal cooked by those you love is even better. It's just I always seem to have other "more important" things to be doing. Well not today. I've been trying to eat vegetarian for the last couple of weeks which has led me to venture into the kitchen with great trepidation - I'll cover the benefits I've seen in going vegetarian along with no alcohol and more exercise in another post; stay tuned. Today led me to the trusty cookbooks that were covered in dust and seemed like a good idea at the time they were ordered on Amazon. With a craving for something carby I brought out "The Middle Eastern Vegetarian Cookbook" by Salma Hage and turned to the bread section. There it was, a bread I remember getting from the Lebanese bakery next to my apartment in Melbourne when I couldn't afford very much as an apprentice. Khubz - Arabic flatbread. A quick trip up to the supermarket to get the necessities...
- 2 cups of strong white bread flour (it turns out we already had some at home so we've now get enough for the next few years)
- 2/3 cup of strong whole wheat flour
- 2 1/2 teaspoons active dry (fast-action) yeast
- 1/2 teaspoon salt
- 4 1/2 tablespoons of butter, melted.
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