Arabic Bread (Kuboos)



  • Wheat Flour – 4 Cups
  • Warm Water – ½ Cup
  • Yeast – ½ tsp
  • Sugar – 1 dessert spoon
  • Milk – 1 Cup
  • Oil – 1 Tbsp
  • Salt – As Required

Photo by @betterman1717



Dissolve the yeast in warm water, add sugar and allow it to rest for 10 minutes.

You may notice it will turn frothy. Combine it with the wheat flour and salt. Gradually add the milk and knead it to form a consistent dough.

During the process of kneading, dust your working table with flour to enhance the softness of your kuboos.

After kneading the dough, add the oil and mix it very well. Transfer into a large bowl, cover it off with a wet towel. Set it aside for two hours. Make sure to keep it in a warm place. (In two hours your dough should double in size.) Then go for a simple kneading process. You can shape medium sized round balls out from the dough and roll them using your rolling pin.

When rolling the dough balls, make sure that the rolls have at least double the thickness compared with that of regular chapattis. Keep on dusting some wheat flour for ease in rolling process.

When done, heat up a non stick pan over medium heat and cook the kuboos on it.

After some ten seconds of time, flip it over. Keep on flipping it over from side to side until you see its puffing up.

Continue the process of flipping to each sides until you start to see them puffing up. When it is puffed up, remove them from the pan and transfer to a serving plate.


Happy cooking and enjoy!