Boy was I excited to try this recipe! The resulting bread is not like the rabtet khubz from a bakery back in Beirut (alas), but it's exactly like the freshly made loaves they bring to the table in restaurants (yay!) It also freezes very well so it's worth making a big batch at once. (PS: We don't call it just "khubz". That just means "bread", any bread, and there are several local types not to mention "foreign" types, so you have to be specific).