Iraqi Khobz is a traditional Iraqi recipe for a classic leavened flatbread that is a staple in the country. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Iraqi Khobz.
Combine water, yeast, and sugar in a small bowl and set aside for 5 minutes until frothy.
In a mixing bowl, combine the flour, salt, and olive oil. Form a well in the centre and once the yeast mixture is frothy pour into the flour.
Work the flour into the wet ingredients until everything comes together as a dough. Knead the dough for about 15 minutes until smooth and elastic then grease a clean bowl with oil and transfer the dough to it. Turn the dough a few times to coat in the oil.
Set aside in a warm place for about 50–60 minutes, or until doubled in volume. Knock the dough back then divide into each portions (each portion should be about a fistful of dough).
On a floured surface, roll the dough into a flatbread shape.
Heat aa cast iron or heavy-based frying pan over high heat.
Place the bread on the hot pan and cook for 2 minutes while flipping over to cook both sides.
The bread is done once there are brown spots on the surface.
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