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Preparation of Khubz
Type Flatbread
Place of origin Middle East
Region or state Iraq, Jordan, Kuwait, Lebanon, Morocco, Palestine, Syria, Turkey, United Arab Emirates, Saudi Arabia, Yemen and Bahrain.
Cookbook: Khubz  Media: Khubz

Khubz, alternatively spelled khoubz, khobez, khubez, khobz or khubooz (Arabic: خبز‎, Arabic: khubzun), also known as Arabic bread, is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco.

Khubz was traditionally baked in a tannuur, and six recipes for khubz made in this way are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book.[1]

In Arab countries and also in Turkey, khubz is produced as a round flatbread, some 25 cm (10 in) in diameter. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.[2]

The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years and is of a similar type to modern Arabic bread.[3]

As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of khubz in the traditional way in a clay oven.[4]

See also[edit]


  1. ^ "Welcome To Arabic Bread Website". Retrieved 20 June 2016. 
  2. ^ "Khubz. Arabic Bread". Al Mashriq (The Levant). Retrieved 2 October 2016.  from Khayat, Marie Karam; Keatinge, Margaret Clark (1959). Food from the Arab World. Beirut: Khayat's. 
  3. ^ "Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years". The Independent. Retrieved 2018-07-17. 
  4. ^ Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.