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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


  • 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


    • 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.