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Khobz   small

Easy khobz recipe (without tanour)


I was looking for an easy way to make the large Yemeni khobz without the round drum over (tanour or maskhan). This is the recipe I came up with which uses a bread stone and a wooden peel inside of a regular oven. Alas, its not exactly the same, but the bread did come close. I think it bubbled up a bit too much and could have been thinner, so maybe next time I would use less yeast. I used regular bread flour because thats all I had on hand, but I would recommend experimenting with maybe a mixture of whole wheat and bread flour. There is another kind of flour which they use in the bread in Yemen but I dont know what it is called in English and it is probably not found at my local grocery store anyway. But if anyone does know about it, please feel free to leave info in the comments below.


4 cups bread flour (you can also substitute half whole wheat flour to improve the texture)
1 ½ cups water
2 teaspoons yeast (I have tried this using yeast and without and it comes out nice both ways - with the yeast it is a bit more puffy and crispy but without the yeast it stays softer longer and stores better - so its up to you)
2 teaspoons salt
2 tablespoons oil


How to make

1.       Mix all ingredients together until combined.

2.       Knead the dough until smooth and soft, about 15 minutes. You can do this using a bread hook attachment on a mixer, a bread machine, or by hand.

3.       Cover the dough and let it sit for 30 minutes.

4.       Then uncover the dough and break it into four equal pieces and shape it into a smooth ball, repeat with the other four. Cover it lightly with oil and plastic wrap and let it sit for 1-2 hours until the dough its soft and will stretch easily. 30 minutes before you are ready to cook the bread, preheat the oven and bread stone to 500 degrees F or as hot as your oven will get.

5.       Now prepare the peel (wooden board) by dusting it with cornmeal. This is so the dough will slide off easily in the oven. 

6.       Take a dough ball and grab it between your thumb and pointer fingers with both hands. Then gradually watch the dough stretch out as you quickly rotate it with your fingers, working around the edge of the dough.  (Note: This is not the usual way to toss out the bread. If you have a makhbaza, it will be easier to use that-makhbaza is the cone shaped tool covered with cloth that sticks the bread to the inside of the oven)

7.       Stretch the dough until it is nearly see through, as thin and as large as you can get it, without getting bigger than your peel. If the dough is sticking to itself, dust it with flour.

8.       Place the dough on the peel and shake it slightly to make sure that it moves. If it doesn’t, add more cornmeal to the peel.

9.       Now quickly place the tip of the peel onto the stone and slide back the peel, leaving the bread on the stone. Close the oven and let the bread cook for 3-4 minutes. Poke down any large bumps with a fork as the bread is cooking, otherwise the bread will be too crispy.

10.   Remove the bread from the oven and serve immediately or place directly in aplastic bag to keep it from getting hard. If you don’t want to make all the breads at once, you can store the extra dough balls in the refrigerator wrapped in plastic for a few days.



It's a healthy bread without yeast .. because yeast grows on alcohol .. we want more new recipes without yeast

06.25.2013 Reply


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You are confused, bakers yeast is different use from brewers yeast. The yeast in the bread recipe is not the same yeast use in alcohol and it isn't fermented into alcohol when baked. Big difference. Baker's yeast is used as a leavening agent in breads and other baked goods, while brewer's yeast is used to ferment beer. These recipes are not fermenting into alcohol.

07.25.2013 Reply


hi you can make this recipe without yeast if you prefer. it also turns out nicely.

Also small amounts of fermentation that take place during bread making and also just fruit ripening. However when we cook the bread at high temperatures the small amounts of alchohol evaporates. So there is no way to have measureable amounts of alchohol in cooked bread.



I never heard that fermentation grows in alcohol? FERMENTATION, YEAST (IN BREAD...) PICKELS, ALCOHOLic drinks -wine-,  YOGURT, KEFIR  CABBAGE ETC ETC... if you eat yogurt, (which is fermented) why not bread with yeast? But at the same time, it is nice to have recipes without using yeast. Thank you.

08.04.2013 Reply


Hi, thank you for your videos and recipes... very nice explain. I need the recipe filling for the sambusas. i got the recipe for the dough, but what about the filling?

08.04.2013 Reply


hi here is the recipe for the filling




The flour you use, is it all purpose or self rising? Thank you!!!

09.05.2013 Reply


hi, bread flour is the appropriate flour for this recipe. If it not available you might be able to substitute regular all purpose but definetly don't use self rising that will make the wrong texture i believe. sorry for not answering sooner!



Jazaki Allah Khayr for the great recipes. 
How hot should the oven be for this bread? 



12.12.2013 Reply


as hot as it goes - hotter is better - i put mine to 500 F



I see it now in the recipe. Jazaki Allah Khayr. 

12.12.2013 Reply

Umm Ayah

I decided to make a change from my usual pita bread recipe and try yours. It is really good, I've made it twice, once with 1/2 cup of whole wheat flour and the second time 2 cups whole wheat flour and some extra salt (at the husband's request). It is difficult to keep it from getting crispy but overall everyone gobbles it up!! My husband is Egyptian and he says it reminds him of Egyptian country bread. Yemeni food is my favorite cusine of all so I am just loving this website!!! Thank you!!!

12.21.2014 Reply


what if i dont have a stone plate for the oven can i use a circle cookie sheet?

01.22.2015 Reply

Rob Fahrim

At a Hindu (Indian) grocer find Atta flour (also called chapati flour). That's what you're missing in the taste of the bread.

07.11.2017 Reply

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