Khubz Arabi

Method

Mix flour, salt, and yeast together in a large bowl. Pour in warm water and olive oil, then mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, adding water if needed. Cover and leave to rise for 1-2 hours until doubled in size. Divide dough into 8 equal portions and shape into balls, then flatten slightly. Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat until very hot. Place each dough disc directly on the hot pan and cook for 1-2 minutes until puffed and light brown, then flip and cook the other side for another minute. The bread should puff up slightly during cooking, creating a soft, pillowy texture inside with a lightly charred exterior.