Omani Kharaz Bread
Unleavened whole-wheat griddle rounds with measured water, dusting flour and ghee.
Preparation: 20 min · Cooking: 20 min · Total: 1 hr 20 min · 2 servings
Ingredients
- 295 g Whole-wheat flour, for the dough
- 180 ml Initial dough water
- 0.5 tsp Salt
- 5 g Whole-wheat flour, reserved for dusting
- 30 ml Additional dough water, maximum (optional)
- 30 ml Ghee, total measured allocation
Instructions
Separate dough and dusting flour
Reserve the separate 5 g dusting flour. Mix the 295 g dough flour and salt, then add the initial 180 ml water. Never taste raw flour or dough; keep flour tools away from cooked bread.
Knead a firm cohesive dough
Knead from an 8-minute first check until the dough is firm and cohesive. Add only the measured 30 ml reserve gradually if needed. Do not add unlisted oil or unlimited flour to alter the dough.
Rest covered and divide evenly
Cover the dough and rest for 30 minutes. Divide the base batch into 4 equal portions: half batch makes 2 breads and fourfold makes 16. Portion count changes, not bread thickness or griddle temperature.
Covered dough rest: 1800 seconds
Roll thin rounds
Roll portions on the measured dusting flour to rounds approximately 20 cm wide and 2–3 mm thick. Heat a stable stovetop-rated flat griddle on medium heat. Keep hands and cloths away from the hot surface.
Cook the first side
Lay one round on the dry griddle using a long-handled utensil. Check the first side from 3 minutes, adjusting heat if it darkens before the middle cooks. Never press bread onto the hot plate with a cloth or bare fingers.
First side first check: 180 seconds
Turn and cook the centre
Turn with long-handled tongs or a spatula. Check the second side from 2 minutes and continue as needed until the centre is completely cooked with no wet raw dough. Browning alone does not prove the interior is done.
Second side first check: 120 seconds
Brush with allocated ghee
Brush the 4 base breads with the total 30 ml ghee, 7.5 ml per bread. Cook further breads in successive batches of the same thickness. Let steam escape on a rack before packing; never seal steaming bread to promise crisp storage.
Serve and store promptly
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or an earlier ingredient/package deadline. Do not wait for complete counter cooling. Assembly does not reset older component storage times.
Tips
- Base amounts make 2 catalogue shares, separate from piece yields. For 1 share halve every measured food, garnish and process-water allowance; for 8 shares multiply by 4. Do not multiply cooking time, temperature, bread thickness or pot depth: use suitable comparable vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml. Follow actual product cooking and allergen labels. Never taste raw flour, dough or batter; fully cook all centres.
Common mistakes
- Do not rely on a fixed timer or surface colour alone; use the stated doneness checks and measured allocations.
Substitutions
- Use the specified ingredient states and equipment; reconcile a different product before altering its liquid or cooking method.
Storage
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or an earlier ingredient/package deadline. Do not wait for complete counter cooling. Assembly does not reset older component storage times.
Reheating
Reheat leftovers only once to 74°C throughout, stirring where practical. Follow the earlier ingredient deadline; never reheat temperature-abused food to rescue it.
About this recipe
Unleavened whole-wheat griddle rounds with measured water, dusting flour and ghee.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.