Khubz


Khubz, alternatively spelled khoubz, khobez, khubez, or khubooz, also known as Arab bread, Lebanese bread, or Syrian bread, is the generic word in Arabic for "bread," although often used in reference to a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in the Middle East. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads, and pizza base.
Khubz was traditionally baked in a tannuur, and six recipes for khubz made in this way are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book.
In Arab countries and also in Turkey, khubz is produced as a round flatbread, to in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.
The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals.
As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of khubz in the traditional way in a clay oven.

Name

In Arabic, the names are simply خبز 'khubz, bread', الخبز العربي 'Arab bread' or خبز الكماج 'al-kimaj bread'.
In Egyptian Arabic, it is called ʿaish or ʿaish baladi. 'Aish means life in Arabic, highlighting the importance of pita bread in Egyptian culture.

Culinary use

In Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli and Syrian cuisine, almost every savory dish can be eaten in or on a khubz. It is one of the staple food items in the Lebanese cuisine. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka, hummus, and other mezes.
Nationals of other countries, for example- Indian nationals also consume it as roti with curries or cooked vegetables or meat.