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Yemeni

Khubz Tawa

A Yemeni griddle bread cooked hot on a tawa until blistered, soft, and lightly flaky. It is best served warm, torn by hand with ful, honey, or a bowl of saltah.

Khubz Tawa — Yemeni — ChefSnap
45 minsPrep
12 minsCook
8Serves
MediumDifficulty
455 kcal per serving11g protein 76g carbs 12g fat

Ingredients

Method

  1. Mix the flour, salt, and yeast in a bowl.
  2. Add the warm water gradually and knead until a soft, slightly tacky dough forms.
  3. Knead the dough for 8 to 10 minutes until smooth and elastic.
  4. Rub the dough with the neutral oil, cover it, and let it rest for 30 minutes.
  5. Divide the dough into 2 equal balls and rest them, covered, for 10 minutes.
  6. Melt the samn or ghee and keep it warm but not hot.
  7. On a lightly greased surface, press one dough ball into a thin round, stretching it gently from the center outward.
  8. Brush the surface with samn or ghee and sprinkle with a little black seed.
  9. Fold the dough into a loose square or round packet, then gently flatten it again to about 1/4 inch thick.
  10. Repeat with the second dough ball.
  11. Heat a tawa or heavy cast-iron griddle over medium-high heat until hot.
  12. Place one bread on the dry tawa and cook for 2 to 3 minutes until the underside has brown spots.
  13. Flip the bread, brush lightly with samn or ghee, and cook for 2 to 3 minutes more, pressing the edges gently so it cooks evenly.
  14. Flip once more for 30 seconds if needed, until the bread is puffed in places and cooked through.
  15. Cook the second bread the same way and serve both hot.

Common questions

Can I substitute butter or oil for samn baladi in khubz tawa?

Yes. Ghee gives the closest flavor and texture, but melted butter works in a pinch. For a dairy-free version, use neutral oil, though the bread will be less rich and slightly less flaky.

How long does khubz tawa take from start to finish?

Plan on about 1 hour 15 minutes total, including 30 minutes for the first rest and 10 minutes after dividing. If you’re new to shaping and cooking, allow a little extra time.

What are the most common mistakes when making khubz tawa?

Adding too much flour, under-kneading, or cooking on a griddle that isn’t hot enough are the biggest issues. Also avoid tearing the dough when stretching and using too much ghee, which can make it greasy.

How should I store leftover khubz tawa and reheat it?

Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat on a dry skillet or tawa for a minute per side to restore softness.

What should I serve with khubz tawa?

Serve it warm with honey, cheese, honey and cream, or with savory dishes like stews, lentils, eggs, or spiced beans. It also pairs well with tea at breakfast or as a side bread for dinner.