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Libyan Bread ( Khubzit Howsh)

Course Bread
Cuisine Libyan
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 12
Author International Cuisine


  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 packet yeast
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 cup warm + 2 +/- cups (water room temp)
  • Olive oil


  • What to do:
  • In a big, deep bowl add 3/4 cups warm water, yeast and sugar and mix together.
  • Leave for 10 mins and let the yeast ''activate.''
  • Add wheat and white flour and salt to bowl.
  • Mix together to incorporate the salt into the dough.
  • Slowly add water to dough as kneading
  • Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively you can let your kitchen aid mixer and dough hook knead it for you. It is done when smooth Cover with a towel and let rest for 20 mins
  • The dough will have risen. Punch down and knead again for an addition 5-8mins. Cover again and let rest for 30mins.
  • The dough will rise, Make sure you use a big enough bowl.
  • Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on
  • Preheat oven to 500 degrees or the highest temperature allowed.
  • Pinch dough into balls and let rest on counter top.
  • Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15mins to rest.
  • Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone
  • Place on stone and in a fanning motion spread dough to make a circle. about 3-4 inches round
  • Allow to bake for 2-3 mins till the edges begin to brown and it puffs up, flip it over for another couple minutes and remove, it will deflate once you remove it from the hot oven.
  • Enjoy!