Reach out and comfort someone from Libya with banned buns!

Reach out and comfort someone from Libya with banned buns!

Posted on 30. Jan, 2017 by in Bread and conversation

The second in our recipe series about banned buns (you can read the first recipe here) this one comes from Libya and the bun is called Khubz bil ashab and it is really simple to make because it is a "no knead" bun.

Virtuous Bread was set up as more than a bread site. It was set up to effect positive social change through bread. Teaching people how to bake, coaching people how to set up micro bakeries, volunteering, and using bread to bridge gaps and heal wounds are all part of the set of activities we do to use bread as a catalyst for positive social change.  Have a go!  Bake these simple buns and give them to someone in need.  I promise you will experience virtue in the most wonderful way.IMG_3492


600 g whole wheat or white flour (or a mixture)
3 grams of instant or dry yeast OR 6 g fresh yeast
12 g salt
50 g olive oil
500 g water
a few handfuls of any combination of the following:

- olives, chopped spring onions, crumbled feta cheese, fresh herbs, pinch of paprika or za'atar or ground cumin or ground coriander


The night before you want the buns, mix all the ingredients together in a big bowl and cover with cling film.  Pop the bowl in the fridge and let it sit there overnight.

In the morning, remove the dough from the fridge and gently tip it out onto a floury surface.  Divide it into 16 pieces and shape them into buns.  Place them on baking trays lined with parchment paper.  Heat the oven to 220 degrees C and pop the buns in when it's up to temperature.  Bake for 20 minutes and the place them on a wire rack to cool.

Enjoy them in the company of strangers in need.

This recipe first appeared in The Book of Buns, available on Amazon.

Want to learn more?  Come and take a bread course with us!

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2 Responses to “Reach out and comfort someone from Libya with banned buns!”

  1. charles

    30. Jan, 2017

    for the 6gm fresh yeast, what would be the equivalent amount of sourdough starter @100% hydration?

  2. virtuousbread

    30. Jan, 2017

    Rye or wheat?

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