Khubz Tannour, also known as clay oven bread, is a staple in Middle Eastern cuisine, known for its distinct flavor and texture achieved through baking in a traditional clay oven. This bread is not just a culinary delight but also a cultural experience, often enjoyed fresh and warm with a variety of dips, meats, and vegetables. The earthy aroma and slightly smoky taste of Khubz Tannour make it a must-try for anyone looking to explore authentic Middle Eastern flavors.
Preparation and Cooking Times
- Preparation Time: 1 hour 30 minutes
- Cooking Time: 10 minutes
- Total Time: 1 hour 40 minutes
Servings and Serving Size
- Servings: 8
- Serving Size: 1 bread (approximately 100 grams)
Nutritional Information (per serving)
- Calories: 200 kcal
- Protein: 6 grams
- Carbohydrates: 40 grams
- Fat: 1 gram
- Fiber: 2 grams
- Sodium: 200 mg
Ingredients
- Flour: 500 grams (4 cups)
- Warm water: 300 ml (1 1/4 cups)
- Yeast: 7 grams (1 packet or 2 1/4 teaspoons)
- Salt: 10 grams (2 teaspoons)
- Sugar: 5 grams (1 teaspoon)
- Olive oil: 15 ml (1 tablespoon)
Method of Preparation
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine flour and salt.
- Make a well in the center and add the activated yeast mixture and olive oil.
- Mix until a dough forms. If the dough is too sticky, add a bit more flour. If too dry, add a little water.
- Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough to release the air. Divide it into 8 equal parts.
- Roll each part into a ball and then flatten it into a round disc about 1/4 inch thick.
- If using a traditional tannour, preheat it according to the manufacturer's instructions. For an oven, preheat to the highest setting (usually around 250°C or 480°F) with a baking stone inside.
- Carefully place the dough discs on the walls of the tannour or on the preheated baking stone in the oven.
- Bake for about 5-7 minutes until the bread puffs up and gets golden brown spots.
- Remove the bread from the oven and let it cool on a wire rack. Serve warm with your favorite dips and dishes.
Tips for Culinary Success
- Ensure the water for the yeast activation is warm but not hot to avoid killing the yeast.
- Knead the dough thoroughly to develop the gluten, which gives the bread its texture.
- Let the dough rise in a warm, draft-free environment for the best results.
- Use a baking stone or a traditional tannour for an authentic taste and texture.
Frequently Asked Questions (FAQs)
Can I make Khubz Tannour without a clay oven?
- Yes, you can use a baking stone in a conventional oven to mimic the clay oven's effect.
- Yes, you can freeze the baked bread. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- It pairs wonderfully with hummus, baba ganoush, grilled meats, and fresh salads.