Khubz Tannour
User Reviews
3
6 reviews
Average
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 15 mins
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Rest Time
1 hr
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Total Time
2 hrs 45 mins
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Servings
8 loaves
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Course
Bread
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Cuisine
Middle Eastern, Vegan
Khubz Tannour
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Khubz tannour (or khebez tannour) is a traditional flat bread known in Iraq but also in the Middle East. It is originally baked in a domed clay oven called tannour but can also be baked in a traditional oven.
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Ingredients
- 3 tablespoons active dry yeast
- 9 cups water at 95 F / 36 C, warm
- 18 cups flour , sifted
- 2 tablespoons salt fine
- Extra fine durum wheat semolina (for sprinkling)
Equipment
- Stand mixer
- pizza stone
Instructions
- Cut circles of parchment paper with a diameter slightly larger than the bread.
- In a bowl, combine the dry yeast and warm water. Stir with a whisk and set aside in a warm, draft-free place for 5 minutes.
- Meanwhile, add the flour into the bowl of a stand mixer.
- Dig a well in the center of the flour and add the yeast mixture.
- Using the dough hook, start kneading at low speed by gradually adding the water.
- After incorporating all the water, add the salt.
- Increase the speed and knead on medium speed for 5 minutes, until the dough comes off the edges of the bowl.
- If the dough is too sticky, add 1 or 2 tablespoons of flour. If, on the contrary, it is too dry, add a little water.
- The dough should be soft and look slightly moist.
- Transfer the dough to a very large bowl and smooth the surface with wet hands.
- Cover the bowl and allow the dough to rise in a warm, draft-free place for about 45 minutes.
- Midway through rising time, punch and knead the dough lightly with both wet hands.
- 15 minutes before baking, preheat the oven to 450 F (230°C).
- As soon as the oven is on, place a bread or pizza stone on the lowest rack of the electric oven (directly at the bottom of the oven if it is a gas oven).
- With no stone, place a large baking tray upside down (if not flat) on the lowest rack and another on the highest rack.
- After the dough has risen for the second time, punch it lightly with wet hands.
- Generously sprinkle two large trays or a large work surface with durum wheat semolina.
- Divide the dough into 8 or 15 portions depending on the desired size, and form balls.
- Place each ball on the tray or work surface, spacing them well.
- Always handle the dough with both wet hands.
- To flatten the dough pieces, place a piece of parchment paper on a flat tray and with no edges.
- Place a portion of dough on the paper.
- With the moistened fingertips, flatten with rapid movements in all directions until you form a thin disc about 15 inches (38 cm) in diameter (or 10 inches / 25 cm). Leave the finger marks visible on the surface of the bread. Moisten the fingers as often as necessary.
- Allow the dough disc to rest for 5 minutes before cooking.
- Open the oven door and pull one-third of the bottom rack.
- Quickly transfer the disc and parchment paper by pulling the uncovered edges over the heated stone or inverted tray.
- Immediately begin to flatten a second ball of dough following the same process.
- After about 5 minutes of baking, transfer the first loaf to the top layer, also using the uncoated edges of the parchment paper.
- As soon as the first loaf forms bubbles on the surface (about 4 to 5 minutes), remove it from the oven and place the one on the top rack and so on until the balls of dough have been used up.
- Immediately remove the paper from each baked bread and place them on a large rack.
- Avoid stacking the baked breads while they are still hot, as the bubbles will deflate.
Notes
- Keep cooled breads in plastic bags to prevent them from drying out.
- Freeze for further use any quantity that you will not be able to consume after 2 or 3 days.
- To heat frozen bread, place in an oven at 350 F (170˚C) for 5 to 7 minutes or until warm.
Genuine Reviews
User Reviews
Overall Rating
3
6 reviews
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