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Arabic Bread (khobz dar)
Discover how to make a soft Arabic bread, called khobz dar, with precise proportions of flour, extra‑fine semolina and water. This easy recipe, suitable for beginners, uses a stand mixer or hand kneading and is baked at very high temperature to achieve a light crust and an ultra‑soft interior.
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Cost Breakdown
Critical Success Points
- • Knead the dough until a supple texture is achieved (step 3)
- • Shape the balls without too much flour (step 6)
- • Bake at high temperature and flip (step 9)
- • First rise to develop gluten (step 4)
Safety Warnings
- • Handle the very hot oven (250 °C) with care to avoid burns.
- • Use kitchen gloves when removing the breads from the oven.
- • Do not inhale large amounts of dry yeast.
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