There’s nothing quite like the smell of freshly baked khubz bread wafting through a kitchen — warm, nutty, slightly sweet from semolina, and kissed with olive oil. This soft Lebanese khubz is more than just a staple in the Middle East; it’s a canvas for flavor, a perfect companion to everything from creamy hummus and smoky baba ghanoush to grilled meats and stews. Khubz is often simply referred to as Arabic bread, and while you’ll find similar breads across regions — like Moroccan bread, Greek pita, Turkish flatbreads, and even Armenian lavash bread — nothing hits quite like the pillowy texture and subtle chew of authentic Lebanese pita.
Whether you’re new to Lebanese cuisine or you’ve grown up dipping khubz into labneh and scooping up tabbouleh, this recipe is a warm invitation to master a classic. With a touch of semolina and a generous pour of olive oil, this version strikes the perfect balance between soft and sturdy — just right for tearing and sharing.
Soft Lebanese Khubz Bread with Semolina and Olive Oil
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Proofing 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Side Dish
Cuisine Lebanese, Middle Eastern
Servings 6 medium-sized khubz rounds
Mixing bowl Any large bowl for mixing and proofing the dough
Measuring cups & spoons Precision matters in bread making
Dough scraper or spatula Useful for shaping and transferring
Rolling Pin Essential for flattening the dough into rounds (you can also use a glass bottle in a pinch)
Cast iron skillet, baking steel, or pizza stone These retain heat well for a good puff and crust
Clean kitchen towel or plastic wrap To cover the dough while it rests
For the Dough
- 2 cups all-purpose flour
- 1 cup fine semolina flour adds flavor and golden color
- 1 ½ teaspoons kosher salt
- 1 tablespoon sugar helps with yeast activation and adds light sweetness
- 1 tablespoon instant dry yeast
- ¾ cup warm water around 105°F
- 2 tablespoons extra virgin olive oil plus more for greasing
Optional: 1 tablespoon plain yogurt (for added softness)
Optional Topping
- Extra olive oil for brushing
- Sprinkle of za'atar if you'd like to make a quick zaatar bread version
Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and frothy. This step ensures your yeast is alive and ready to work.
Make the Dough
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Create a well in the center and pour in the activated yeast mixture, olive oil, and optional yogurt.
Mix everything together with a wooden spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Let It Rise
Form the dough into a ball, coat it lightly with olive oil, and place it back in the bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
Divide and Rest
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball and let them rest, covered, for 10 minutes. This helps relax the gluten, making rolling easier.
Roll It Out
On a lightly floured surface, roll each dough ball into a 6–7 inch round, about ⅛ to ¼ inch thick. If you like your khubz thinner (more like lavish bread), roll it out more. Avoid stacking the rounds directly on top of each other to prevent sticking — use parchment or dust with flour.
Cook the Khubz
Preheat a cast iron skillet or pizza stone over medium-high heat (or oven to 475°F if baking). Cook each round one at a time:
For stovetop: Place the dough in the hot skillet. After 30 seconds, bubbles should appear. Flip and cook for another minute. Flip once more. The bread should puff up nicely. If it doesn’t puff, don’t worry — it’ll still taste incredible.
For oven: Place the rounds directly on the hot pizza stone or baking steel. Bake for 2–3 minutes until puffed and lightly golden.
Brush and Serve
Optional but delicious — brush the warm khubz with olive oil and a sprinkle of za’atar for a quick zaatar bread twist. Serve warm or keep wrapped in a towel to stay soft.
Perfect Pairings
Khubz is a cornerstone of the lebanese dinner table. It’s endlessly versatile and holds its own in countless meals. Here are a few ideas to elevate your lebanese bread ideas:
- Lebanese Mezze: Pair with creamy hummus, baba ghanoush, muhammara, and olives for a classic mezze platter.
- Grilled Meats: Scoop up bites of chicken tawook, lamb kofta, or kafta with this soft khubz. The bread balances the richness of grilled meats perfectly.
- Soups and Stews: Tear and dip into lentil soup (shorbat adas) or lamb stew for a comforting dinner.
- Wraps and Sandwiches: Use this as a base for shawarma wraps, falafel sandwiches, or stuffed with labneh, mint, and cucumbers.
- With Arabic Dessert Recipes: After dinner, enjoy khubz with a touch of honey or a spread of date paste and a sprinkle of sesame — a subtly sweet way to finish a meal.
FAQs
1. Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor and more fiber. The texture will be slightly denser but still delicious.
2. What kind of yeast is best?
Instant dry yeast is easiest since it doesn’t require proofing, but active dry yeast works well too — just make sure to bloom it in warm water first as described above.
3. Can I make this bread without semolina?
Yes, but semolina adds a lovely golden color and slightly sweet flavor. If omitting, increase the all-purpose flour by 1 cup. However, using semolina helps distinguish this khubz from other greek bread recipes or turkish bread recipe styles.
4. Why didn’t my khubz puff up?
There could be a few reasons: the dough might be too thick, the cooking surface not hot enough, or the dough wasn’t rolled evenly. Even if it doesn’t puff, it’ll still be soft and flavorful.
5. How is this different from lavash or other flatbreads?
Lavash bread tends to be thinner and drier, often used for wraps. This khubz recipe results in a softer, puffier bread that opens into pockets when cut, making it closer to a lebanese pita bread recipe. It’s also distinct from more rustic arabic flat bread recipes or the crustier edges of some moroccan bread.
