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3.0 from 9 votes

Khubz Tannour

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.

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Rest Time
1 hr
Total Time
2 hrs 45 mins
Servings: 8 loaves
Course: Bread
Cuisine: Middle Eastern , Vegan

Ingredients

  • 3 tablespoons active dry yeast
  • 9 cups warm water (at 95 F / 36 C)
  • 18 cups flour , sifted
  • 2 tablespoons fine salt
  • Extra fine durum wheat semolina (for sprinkling)
Equipment
  • Stand mixer
  • pizza stone

Instructions

    Cup of Yum
  1. Cut circles of parchment paper with a diameter slightly larger than the bread.
  2. 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.
  3. Meanwhile, add the flour into the bowl of a stand mixer.
  4. Dig a well in the center of the flour and add the yeast mixture.
  5. Using the dough hook, start kneading at low speed by gradually adding the water.
  6. After incorporating all the water, add the salt.
  7. Increase the speed and knead on medium speed for 5 minutes, until the dough comes off the edges of the bowl.
  8. 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.
  9. The dough should be soft and look slightly moist.
  10. Transfer the dough to a very large bowl and smooth the surface with wet hands.
  11. Cover the bowl and allow the dough to rise in a warm, draft-free place for about 45 minutes.
  12. Midway through rising time, punch and knead the dough lightly with both wet hands.
  13. 15 minutes before baking, preheat the oven to 450 F (230°C).
  14. 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).
  15. With no stone, place a large baking tray upside down (if not flat) on the lowest rack and another on the highest rack.
  16. After the dough has risen for the second time, punch it lightly with wet hands.
  17. Generously sprinkle two large trays or a large work surface with durum wheat semolina.
  18. Divide the dough into 8 or 15 portions depending on the desired size, and form balls.
  19. Place each ball on the tray or work surface, spacing them well.
  20. Always handle the dough with both wet hands.
  21. To flatten the dough pieces, place a piece of parchment paper on a flat tray and with no edges.
  22. Place a portion of dough on the paper.
  23. 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.
  24. Allow the dough disc to rest for 5 minutes before cooking.
  25. Open the oven door and pull one-third of the bottom rack.
  26. Quickly transfer the disc and parchment paper by pulling the uncovered edges over the heated stone or inverted tray.
  27. Immediately begin to flatten a second ball of dough following the same process.
  28. After about 5 minutes of baking, transfer the first loaf to the top layer, also using the uncoated edges of the parchment paper.
  29. 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.
  30. Immediately remove the paper from each baked bread and place them on a large rack.
  31. 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.