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Saboob (Egyptian Flatbread)

Rated as 3.2 out of 5 Stars

"This is a crispy flatbread, goes great with Mediterranean!"
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38 m servings 140
Original recipe yields 8 servings (4 big flatbreads)


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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms.
  3. Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes.
  4. Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on prepared baking sheet.
  5. Bake in the preheated oven until lightly browned, 8 to 10 minutes.


  • Cook's Note:
  • If you want individual flatbreads, just divide the dough into as many parts as you would like.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 140 calories; 2.4 24.9 4 2 301 Full nutrition

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Read all reviews 4
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When I tried it out the first time I halved the original recipe and it worked really well, but then once my group for my history project tried and liked it I tripled the recipe to give to the re...

This was a wonderful flatbread. Made this bread to dip in balsamic vinegar and olive oil. Went really well with our soup also.

I would totally make it again but I would add a butter wash next time to get a more golden look. Delicious!!

I don't know if I did anything wrong, but the bread tasted like pasta. I had to crisp it to a cracker in order to eat it. Making it was fun though