Khubz, alternatively spelled khoubz, khobez, khubez, or khubooz ( Arabic: خبز, romanized: khubzun), also known as Arabic bread, Lebanese bread, or Syrian bread,   is 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 (such as ), and naan 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, some 25 cm (10 in) in diameter. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.
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.
Arabic, the names are simply خبز 'khubz, bread', الخبز العربي ( al-khubz al-ʿarabiyy) 'Arab bread' or خبز الكماج ' al-kimaj bread'.
Egyptian Arabic, it is called ʿaish ( عيش) or ʿaish baladi ( عيش بلدي).  'Aish means life in Arabic, highlighting the importance of pita bread in Egyptian culture.
Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli and Syrian cuisine, almost every savory dish can be eaten in or on a khubz. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes.
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