Khobz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. It is a staple of every Middle Eastern-inspired meal at my table.
Add 7 grams fast-action dried yeast and 1/2 tsp sugar to 300 ml lukewarm water in a measuring jug and leave a few moments while you weigh out the remaining ingredients.
Add 600 grams strong white bread flour and 1 tsp Shetland sea salt to a large mixing bowl. Make a hole in the centre.
Add 2 tbsp olive oil to the yeast liquid and pour into the hole in the flour.
Mix until combined.
Turn out onto a table and knead for 10 minutes, adding a little more lukewarm water if needed.
Place the dough into a lightly greased bowl and cover. Leave to rise for an hour.
Divide the dough into 12 pieces and roll into balls. Leave to rise, covered, for a further 20 minutes.
Meanwhile, place a pizza steel into the centre of your oven and preheat to the hottest setting, around 225℃/435℉.
Roll out each dough ball to a 1/4 inch thickness on a piece of non-stick baking paper.
Transfer the baking paper to the pizza steel and bake for 4-6 minutes, until the bread is golden and puffed. My oven takes 4 minutes.
Transfer to a wire rack to cool. Serve the bread warm or at room temperature with a little bowl of good quality olive oil and za'atar to dip.