🫓 Khubz Arabi (Arabic Pita Bread)
Khubz arabi is the round, thin Arabic flatbread that puffs in a very hot oven to form a pocket. Made from flour, water, yeast and salt, it is soft and lightly chewy, with two thin layers that can be split and filled. It is the everyday bread of the Arab world, torn to scoop hummus and mutabbal or wrapped around shawarma and falafel.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g wheat flour
- 320 ml warm water
- 7 g dry yeast
- 1 tsp salt
- 1 tsp sugar
Method
- Dissolve yeast and sugar in the warm water for 5 minutes.
- Mix with flour and salt and knead 8–10 minutes until smooth.
- Cover and let rise about 1 hour until doubled.
- Divide into 8 balls, rest 10 minutes, then roll into 20 cm rounds about 4 mm thick.
- Bake on a preheated tray at 250 °C for 3–5 minutes until puffed; cover with a cloth to keep soft.
How to make it lighter
- One medium round is about 60 g — measure your portion rather than tearing freely.
- Split the pocket and fill it with salad and grilled meat instead of pairing with extra bread.
- Use half a round for scooping dips and add raw vegetables as scoops.
History
Leavened flatbreads baked in hot ovens have been eaten in the Middle East for thousands of years, and khubz arabi is today the standard table bread from the Levant to the Gulf.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Khubz Arabi (Arabic Pita Bread) and every other dish, with calories and macros for each. Ate only half? Slide it.
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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 →