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Khubz
Lunch • India
How to Make Khubz (Traditional & Healthy Version)
Khubz, also known as Arabic flatbread, has found a beloved place in Indian homes, particularly in regions with a rich Mughlai and Hyderabadi influence. This wholesome, rustic bread is made with simple ingredients like atta (whole wheat flour), water, and a dash of olive oil, echoing the age-old tradition of hand-baked breads in Indian kitchens. The soft, slightly chewy texture of Khubz makes it perfect for scooping up flavourful gravies, dals, or even as a wrap for your favourite sabzi. In Indian culture, Khubz is often enjoyed during lunch, especially in states like Telangana and Uttar Pradesh, where Middle Eastern culinary traditions meld beautifully with local flavours. It’s a popular choice during Ramadan and Eid celebrations, symbolizing unity and sharing. Its mild taste and adaptability make it a healthy, satisfying staple that fits seamlessly into modern Indian meals, providing nourishment and comfort in every bite.
Ingredients(for 2 medium khubz per person)
- 1.5 cups Whole wheat flour (atta)
- 2/3 cup Warm water (as needed for dough)
- 1 tsp Active dry yeast (khameer (optional for softer texture)) - optional
- 1 tbsp Olive oil (or any cold-pressed oil)
- 1/2 tsp Salt (namak)
- 1/2 tsp Sugar (chinni (for yeast activation)) - optional
- 2 tbsp Semolina (sooji, for dusting)
- 1 tbsp Coriander leaves (finely chopped dhania (for garnish)) - optional
- 1/2 tsp Cumin seeds (jeera (for extra flavour, optional)) - optional
Instructions
- 1
In a large mixing bowl, combine atta, salt, and cumin seeds (if using). Mix well. If using yeast, dissolve it in warm water with sugar and let it activate for 5 minutes.
5 minutes
Use fresh, good quality atta for a softer texture.
- 2
Gradually add warm water (and yeast mixture, if using) to the dry ingredients. Knead into a smooth, soft dough. Drizzle olive oil and continue kneading for 2-3 minutes.
7 minutes
The dough should be pliable but not sticky; adjust water as needed.
- 3
Cover the dough with a damp cloth and let it rest for 30 minutes (or until slightly risen if using yeast).
5 minutes
Resting allows gluten to develop, making the khubz softer.
- 4
Divide the dough into 4 equal portions. Shape each into a ball, then roll out into thin discs (~6 inches diameter), dusting with sooji to prevent sticking.
5 minutes
Uniform thickness ensures even puffing and cooking.
Why This Dish is Healthy
This Khubz recipe is a healthy choice because it uses whole wheat flour (atta) instead of maida, ensuring higher fiber, more protein, and sustained energy release. Minimal oil and no added preservatives make it suitable for weight management and diabetic-friendly diets. The use of simple, wholesome ingredients aligns with a balanced Indian meal plan.
Khubz made with atta is rich in dietary fiber, complex carbohydrates, and essential nutrients like iron, magnesium, and B vitamins. Using olive oil adds healthy fats that support heart health, while the absence of refined flour keeps the glycemic index lower. The bread is naturally low in sugar and free from trans fats, making it a nutritious option for most diets.
Pro Tips
- 💡Tip 1: Always use warm water to knead the dough for better gluten development.
- 💡Tip 2: Covering the dough prevents it from drying and ensures softness.
- 💡Tip 3: Cooking on a hot tawa helps the khubz puff up for the perfect texture.
Storage & Serving
Store cooled khubz in an airtight container for up to 2 days. Reheat on a tawa before serving to restore softness. Do not refrigerate as it may dry out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
