Writen by Ammachiyude Adukkala 12:55 PM - 0 Comments
By : Omana Phillip
Khubus is definitely the most popular bread in Gulf regions and Arab countries. Traditionally, Khubus is cooked in a tandoor (hot clay oven/furnace) and ingredients are little different . I find “Tawa Khubus” much easier to make at home with the ingredients given below. Tawa Khubus turns out really soft and it tastes great. You don’t need a tandoor or oven. Khubus goes well with gravy based dishes.
2 cups wheat flour
3/4 cup all-purpose flour (plain flour, Maida)
3/4 teaspoon yeast
1/4 teaspoon of salt
1/4 teaspoon sugar
1/2 cup luke warm water
2 tablespoons oil
( I used olive oil. If you don't have, you may use any other oil.)
2 tablespoons milk
Also need 1/4 cup all-purpose flour for rolling.
Mix the dry ingredients together, then add milk and oil and mix well. Then add water gradually to make very soft dough (if you need more water you can add) but not sticky. Knead the dough well on a lightly floured surface (the more you knead, the more softer Khubus you get). Apply light oil to the dough and cover it with wet cloth. Let the dough sit for about 2 hours in warm place.
Dough should rise to about 1-1/2 time, knead the dough again on floured surface. Divide the dough into 8 parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
Roll one at a time on a lightly floured surface.
Heat the tawa on medium heat and cook the Khubus the same way you cook chappati. Soft khubus is ready to serve.