🫓 Khobz Tawa (Yemeni Griddle Bread)
Khobz tawa is a thin Yemeni flatbread cooked on a hot iron plate called a tawa. The unleavened dough is made from just flour, water, salt and a little oil, rolled very thin and cooked in under a minute per side. It comes out soft, pliable and slightly chewy with a few toasted spots, ideal for scooping up stews, beans and saltah.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g wheat flour
- 180 ml water
- 1 tsp salt
- 1 tbsp oil, plus a little for the pan
Method
- Mix flour and salt, add water and oil and knead 5 minutes into a soft dough.
- Rest covered for 15 minutes, then divide into 4 balls.
- Roll each ball very thin on a floured surface.
- Cook on a very hot dry griddle or iron pan 40–60 seconds per side until spotted.
- Stack under a cloth to keep soft and serve warm.
How to make it lighter
- Brush the pan with oil only once — 1 tbsp oil ≈ 120 kcal.
- Count one round as your bread portion and fill up on vegetable stews.
- Roll the dough thinner to make more rounds from the same amount of flour.
History
Griddle breads like this are everyday fare across Yemen and are typically baked fresh at home for each meal.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →