|Place of origin||Middle East|
|Region or state||Iraq, Jordan, Kuwait, Morocco, Palestine, Syria, Turkey, United Arab Emirates and Yemen|
|Cookbook: Khubz Media: Khubz|
In Arab countries and also in Turkey, khubz is produced as a round flatbread, some 10 inches (25 cm) in diameter. It is slightly leavened. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.
As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of khubz in the traditional way in a clay oven.
- "Welcome To Arabic Bread Website". arabicbread.nl. Retrieved 20 June 2016.
- "Khubz. Arabic Bread". Al Mashriq (The Levant). Retrieved 2 October 2016. from Khayat, Marie Karam; Keatinge, Margaret Clark (1959). Food from the Arab World. Beirut: Khayat's.
- Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.