Khobz Tawa
Yemeni Khobz Tawa is a type of layered flat bread that is brushed with ghee, oil, or butter, and then layered, then cooked on a tawa (a flat pan of griddle). It's made with few ingredients, and is absolutely delicious. It can be eaten alone, or with dishes like eggs, beans, meats, or drizzled with honey.
Equipment
- 1 flat pan or griddle
- 1 pastry brush
Ingredients
- 4-5 cups (480-600g) all purpose flour or bread flour (see notes)
- 1½ cups warm water
- 2 teaspoon salt
- ¼ cup neutral oil
- ½ cup unsalted butter, melted you can use ghee or oil as well
Instructions
Make the dough
- In the bowl of a stand mixer, combine flour, water, salt, and oil, and knead for 10-15 minutes until it comes together in a ball and it’s completely smooth. If you find the dough too wet, you can slowly add a tablespoon of flour at a time, but don’t add too much flour because you don’t want a dry dough.NOTE: Depending on what type of flour you use, you may need more or less. If using all purpose flour, you'll probably need closer to 5 cups, but always start with 4. As for bread flour, it absorbs more water, so you'll probably only need about 4 cups.4-5 cups (480-600g) all purpose flour, 1½ cups warm water, 2 teaspoon salt, ¼ cup neutral oil
- Once dough is kneaded, place in a bowl, cover and let rest for 30 minutes.
Folding the dough
- Once rested, divide the dough into 4-6 balls (depending how many you want).Flour your work surface, and start rolling out the dough ball into a large circular sheet using a rolling pin. Brush the sheet of dough with melted butter, then fold the dough into thirds, and brush each segment with butter. You’ll be left with a long strip, and start folding that strip into thirds until you're left with a square. Cover and let it rest for 15 minutes and continue the process with the remaining dough balls.NOTE: The longer you let the dough rest, the flakier it will be and the easier for it to roll out.½ cup unsalted butter, melted
Cooking the bread
- Once rested, flour your work surface and roll out the folded dough into a large sheet again, but this time will look square.
- Pre-heat a large flat pan or griddle (I use a square pan) on medium heat, and brush some melted butter on the pan, then add the rolled-out dough and let it cook for about 4-5 minutes. Before flipping, brush melted butter on the non-cooked side, then flip. Once flipped, brush melted butter on the cooked side. Let it cook for another 5 or so minutes. You can flip it a couple more times, but be sure not to burn.
- Serve with your desired meal or drizzle with honey and eat with a cup of tea.
Notes
Note about flour: Depending on what type of flour you use, you may need more or less. If using all purpose flour, you'll probably need closer to 5 cups, but always start with 4. As for bread flour, it absorbs more water, so you'll probably only need about 4 cups.
Traditionally, Yemeni Khobz Tawa is made with half wheat flour and half white flour. You can also substitute half the flour for wheat flour. I almost never have it on hand, so I just use bread or all purpose flour.
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
