Khubz bil ashab
A gorgeous, no-knead bread from Libya that is both simple and delicious
Servings: 16 buns
- 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.