Khobz Mulawah (Adeni Bread) [ خبز مُلوَح عدني]
July 25, 2010 by lamyaalmas
This is Adeni bread–it very much looks like Indian Paratha. It is also called “Khobz Mulawah” and I have heard it by this name among the Somali and Oromo community. In any case, here is the recipe.
The ingredients are simple and probably at hand in every home, but the secret is in how well you knead the dough before you prepare it for frying.
The ingredients for the dough are few:
-
1/2 cup of white flour (I used the organic kind)
-
1/2 a cup of wheat flour
-
1/2 teaspoon of salt
-
enough water make the dough
Pour the water gradually until you form a sticky dough. Keep on kneading for at least 20 minutes, adding more water as you go until you form a nice soft dough. Cover and eave aside for another 20 minutes before you start.
This recipe makes two Khobz (bread). So, divide the dough into two equal parts and roll them into balls. Then roll each one out, one at a time. Make sure you flour the surface you roll out the dough on. Then roll out the dough as thin as possible. Once it is rolled out, as thin as it will possibly go, smear on some oil (traditionally we use ghee, but my healthy conscious self resorts to canola oil).
Then it is time to fold it. Bring both sides to the middle and fold, and then fold into half. It look like a long rectangle. Nor bring the two short sides of the rectangle to the middle and then fold into half. You will have a square. Repeat with the other ball of dough.
Once you are done with the other ball of dough, flour a plate and place them both on it. Cover them with plastic wrap and refrigerate for 20 minutes. Why do we refrigerate? It make the dough easy to roll.
After 20 minutes take out one of the pieces and again flour your work space. Roll out the dough with a rolling pin–about 1/2 inch thick. Make sure you roll out the sides. A typical mistake that many make is that they roll out the center too much and leave the edges thick. You want to roll it out evenly, so iit is 1/2 an inch thick all around. Place a frying pan (the size should fit the size the rolled out dough comfortably) on medium heat, and when it is SMOKING hot–yep you should be able to see the steam rising from the frying pan– pick up the rolled out dough and place it on the frying pan . It will start puffing up a little. Let it change color a bit (golden brown)–you can peek at it to make sure it does. Once it does flip it and let the other side also turn color.
While the other side is turning color, cover the top part with about a tablespoon of oil (again if you would like to use ghee instead, go ahead). Then flip the side with the oil and let it cook. It will puff up like a balloon. The hungrier your husband is, the puffier it gets –that’s just a superstition ! Fold it, and let one side turn a little darker (we are still working on the side that has the oil). Then open up and fold again so that the other half of the oily side also turns a little darker in color. Flip the oily side up, drizzle a little ghee on top and serve HOT !
Repeat the same process with the other piece of dough, but remember to wipe the frying pan CLEAN with a paper towel before you start.
ENJOY !
Like this:
Like Loading...
Related
Posted in Breads | 19 Comments
A Yemeniyah's Recipes 
My husband’s sister lives in a different state then we do but she told me how to make this. the only problem is she did not give me any amounts just simply said “flour salt water” and then the instructions. (according to my husband Yemeni’s eye ball everything) i am so happy i went through your recipe list and found this. your directions were similar to my sister in law but you give me measurements lol! only thing different i did was made 4 Khobz out of the dough. when i did it the way you said my husband said that it was restaurant style and too thick but also smiled and said he was home. after the first batch i made 4x that so a total of 16 Khobz. we had it for dinner and the left overs were toasted for breakfast. they were wonderful YUM! ^_^
Actually it is the opposite in the Southern part of Yemen to which these are native–the restaurants make then thin because they try to stretch their buck so to speak. But homemade is always thick and hearty :) That is how we make them in Aden–where is your husband from? What part of Yemen? These are primarily made in the south of Yemen–namely Aden for instance.
My husband is from the north i believe the city is called Taiz.
his cousin taught me how to make Maraq and it is a little different from how you make yours. But he also has Arabic spices.
i was wondering though if you knew how to make kubaneh Yemeni style? the only one i could find online was Yemenite.
thank you in advance.
salaaam sister, jus want to ask you how much water do we need for this recipe , i mean about half cup or something because this is first time i want to try it and in my life never make this kind of bread, i hope it will turn ok , so my husband will be happy :) thank you in advance,
The water really depends on the kind of flour you have. The most important thing is that you achieve the texture. The dough should bounce back into shape when you poke it, and when you roll it out it does not shrink but hold. You have to knead it really well to attain this texture, and the more you make it the better you will get at it. You’re very welcome, and insha Allah I pray that you make your husband happy with your cooking. And if you have ANY questions plz feel free to ask me and i will help as much as i can insha Allah.
thank you sister, insyaAllah i will make this today, i will let you know the result later
Salam sister, i did it yesterday and it was tasty my husband like it also he said well done, thank you for your recipe , i will try another kind of your recipe
jazakallah
Asalamualekom Sis, mashaAllah this was EXACTLY what I needed! I’ve made khobs before (my husband is Adeni, I’m Kiwi, he tried to teach me based on simple instructions from his Mum and we succeeded a few times at first but not since) we had started having huge difficulty with it and gave up, I couldn’t get it to turn out right. I followed your instructions (with your support, jazaki Allahu khairun <3) yesterday and it turned out perfectly! Even puffing up in the middle while cooking (I've been told this is one of the pinnacles of khobs perfection haha!) :D
At first I mixed everything in the stand mixer, and the dough was too wet (next time I'll mix with my hands first then use the mixer to knead) and so I turned off the mixer and added more flour (just handfuls alternating between wheat and white so I had balanced that) and kneaded it by hand until I thought the texture (wet/dry) was right and turned the mixer back on to knead. The dough was bouncing back but not as much as I expected however it wasn't sticking to the bowl while being kneaded and seemed to be a good consistency so I didn't want to adjust it and ruin the consistency. So I just kneaded for several minutes by hand just to make sure the texture was right and give it that special touch as Lamya put it, again it was slightly wetter than I expected but I trusted my gut not to adjust it and it turned out to be perfect. I squeezed it with damp hands, cover it and let it sit and then rolled, oiled liberally (I don't have any ghee in the kitchen) folded and refrigerated (I left it in the fridge for about an hour because I was busy with something else) then I rolled out each one right before frying (so rolled, fried, rolled, fried) so they wouldn't dry while waiting.
I think anyone could do this if they follow these instructions carefully enough. As Dr Lamya kept telling me, the dough consistency is the key, and that's what I had been having trouble with all those Ramadans before ;) I think dough, and letting it sit are the 2 keys.
We all LOVE khobs in our house! I have a feeling I'm going to get some serious practice at this this Ramadan ;) it's great for sahoor!
Again, Jazaki Allahu khairun Dr Lamya habibti <3 Ramadan Mubarak everyone!
[…] part of Yemen in the City of Aden. I love it, and it’s my favorite Ramadan Sahoor with Khobz Mulawah . My mother always calls me up when she makes it and says she is thinking of me , May Allah bless […]
quick question how come mine came out brown when i cooked it looked as if it all was wheat flour.even the dough was a bit brown. also used organic unbleached all purpose. and i also used ghee. even my stepmom used to have a problem with this to here. i just dont understand should i use more of the white flour time? other than the color it tasted just like home. thank you for your help.
Maybe add more white. Maybe it was just a healthy brown form the cooking. As long as it tasted good then it is good to go :)
[…] is another Adeni dish that is very popular. We usually make Khobz and frothy hulbah with this or eat with white rice. You will […]
I made this last night and it turned out amazing!! (to my surprise, since I hadnt been successful with khameer). Jazakallah kheer!! do you have a recipe for the baked or fried dry fasoolia? Instead of the wet/soupy one. I am not sure how to make the dry
My hands hurt from all the kneading but it was worth it!
Yep you need to really get in there and move your muscles. It IS worth it as you said!
Wa Iyakum Zainab. I never make mine dry, but will ask around insha Allah and make it and post insha Allah.
My husband is Adeni and I’m Canadian, my mother-in-law showed me how to make these and told me they were my husbands favorite, she also showed me how to make them stuffed with eggs!
Yes, i stuff them with eggs too. But we make them thinner when we stuff them with eggs and called them Mutabaqiyyah. I have the recipe on my blog for it.
Lamya
[…] ponder and prep for the first Sahoor of the blessed month. They knead dough for Yemeni breads—Khobz Mulawah and Mutabaqiah— to Ramadan Anasheed on from years foregone, and the distant Qur’an recitation […]