Bahraini and expats love Khoubz and you only need stand outside one of the many Al Khabbaz on the island to see how popular this type of flatbread is. Khoubz literally flies of the shelves or should I say, out of the tabour. Enjoyed throughout the day for breakfast, lunch or dinner, Khobuz is eaten with eggs, chickpeas, cheese and meat dishes (like Thareed) or grills.

Simone from JungleFrog Cooking’s photo challenge is, “to go on location” and try get out of your comfort zone! Most of my photography is usually standing still so I did find this months challenge… well, a bit of a challenge! These bakers work so fast, the bread cooks in seconds and it was hard keeping up with the constant movement when taking photographs and neither of us spoke each others language.

No fancy kitchen tools used here… but the job gets done. Kneading the dough with a large industrial mixer which looks like it has had plenty of use.
Shaping the cut pieces of bread dough into even sized portions… these bakers work so fast!
Giving the Khoubz dough a workout… rolling, flipping, stretching and shaping.The Khoubz dough is slapped onto the side of a very hot tanour while another baker stands by with a long hook, ready to hook out the baked Khoubz moments later.
Fresh baked Khobzu from the tanour…. when you take Khobzu home, a wonderful aroma of baked bread is left in you car!
A well deserved cup of chai after all his hard work… then it’s back to work!