Reach out and comfort someone from Libya with banned buns!

The second in our recipe series about banned buns (you can read the first recipe here) this one comes from Libya and the bun is called Khubz bil ashab and it is really simple to make because it is a “no knead” bun.

Virtuous Bread was set up as more than a bread site. It was set up to effect positive social change through bread. Teaching people how to bake, coaching people how to set up micro bakeries, volunteering, and using bread to bridge gaps and heal wounds are all part of the set of activities we do to use bread as a catalyst for positive social change.  Have a go!  Bake these simple buns and give them to someone in need.

I promise you will experience virtue in the most wonderful way.

Khubz bil ashab

A gorgeous, no-knead bread from Libya that is both simple and delicious
Keyword: no knead bread, North African Bread, rolls and buns
Servings: 16 buns
Author: Jane Mason

Ingredients

  • 600 g whole wheat or spelt flour you can use white wheat or a mixture if you like
  • Pinch any kind of yeast
  • 12 g salt
  • 50 g olive oil
  • 500 g water

Optional extras include a little handful of some of these

  • chopped olives, chopped spring onions, crumbled feta cheese, crumbled goat cheese, chopped fresh herbs

You can also consider a spoonful of any of these

  • ground coriander, ground cumin, za'ataar, paprika, smoked paprika

If you wanted it to be sweet rather than savoury, you may want to add a handful of chopped dates and a spoonful of pomegranate molasses or date syrup

    Instructions

    • The night before you want the buns, mix all the ingredients together in a big bowl and cover with cling film.  Pop the bowl in the fridge and let it sit there overnight.
    • In the morning, remove the dough from the fridge and gently scrape it out of the bowl onto a floury surface.  Divide it into 16 pieces.  Flour your hands and shape each piece into bun.  Use a scraper to place each bun on a baking tray lined with parchment paper.
    • Heat the oven to 220 degrees C and pop the buns in when it’s up to temperature.  Bake for 20 minutes and the place them on a wire rack to cool.
    • Enjoy them in the company of strangers in need.
    • This recipe first appeared in The Book of Buns, available on Amazon.

    Ingredients

    600 g whole wheat or spelt (you can use white or a mixture)
    Pinch of any kind of yeast
    12 g salt
    50 g olive oil
    500 g water

    For a savoury bread, add to the dough, a few handfuls of any combination of the following:  olives, chopped spring onions, crumbled feta cheese, fresh herbs, good pinch of paprika, smoked paprika, za’atar, ground cumin or ground coriander.  For a sweet bread, add to the dough some chopped dates and a good tablespoon of date syrup or pomegranate molasses.

    Method

    The night before you want the buns, mix all the ingredients together in a big bowl and cover with cling film.  Pop the bowl in the fridge and let it sit there overnight.

    In the morning, remove the dough from the fridge and gently scrape it out of the bowl onto a floury surface.  Divide it into 16 pieces.  Flour your hands and shape each piece into bun.  Use a scraper to place each bun on a baking tray lined with parchment paper.

    Heat the oven to 220 degrees C and pop the buns in when it’s up to temperature.  Bake for 20 minutes and the place them on a wire rack to cool.

    Enjoy them in the company of strangers in need.

    This recipe first appeared in The Book of Buns, available on Amazon.

    Want to learn more?  Come and take a bread course with us!

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