Khubz Al-Tanoor

Khubz Al-Tanoor, often called Tanoor bread, is a traditional flatbread originating from the Middle Eastern region. This ancient bread, baked in a clay oven known as a tanoor, has been a staple in Middle Eastern households for centuries. The word 'tanoor' is derived from the Akkadian word 'tinuru', meaning a fire stove or a kiln. The history of Khubz Al-Tanoor is as rich as its flavor, with evidence of tanoor baking methods found in archaeological sites that date back thousands of years. This bread is cherished for its distinctive taste and texture, offering a unique culinary experience with each bite.

Ingredients

• Flour - 500g
• Water - 300ml
• Yeast - 10g (about 2 teaspoons)
• Salt - 10g (about 2 teaspoons)
• Sugar - 10g (about 2 teaspoons)
• Olive Oil - 2 tablespoons

Preparation

Step 1: Preparing the Dough

Begin by mixing the yeast and sugar in half of the lukewarm water. Allow it to sit for about 10 minutes until it becomes frothy, indicating the yeast is activated. In a large bowl, combine the flour and salt. Gradually add the yeast mixture and the remaining water, using your hands to mix it into a sticky dough. Knead the dough until it becomes smooth and elastic, which should take about 10 minutes. Add the olive oil and knead again until well incorporated.

Step 2: Rising the Dough

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and leave it in a warm place to rise for around 1-2 hours or until it doubles in size.

Cooking Process

Step 1: Preheat the Tanoor Oven

If you are fortunate enough to have a tanoor, begin by preheating it. This process can take a significant amount of time, so plan accordingly. The oven should reach a high temperature similar to a pizza oven, to properly cook the flour-based bread.

Step 2: Shaping the Bread

Once the dough has risen, gently punch it down and divide it into smaller, equal-sized balls. Roll each ball out on a lightly floured surface into rounds about 1/4 inch thick. Traditionally, the flattening would be done by hand, allowing for a thicker edge and thinner center, optimal for olive oil dipping.

Step 3: Baking the Bread

As you finish rolling each bread, slap it onto the inside of the preheated tanoor oven. Be cautious during this process to avoid burns. If you don’t have a tanoor, a preheated baking stone or a pizza stone in a conventional oven will also work, set at the highest temperature.

Bake for about 2-3 minutes until the bread begins to puff up and the edges turn a golden brown. Use a hooked instrument to carefully remove the bread from the tanoor or stone, placing it in a basket lined with a clean cloth to keep it warm.

How to Enjoy Khubz Al-Tanoor

Khubz Al-Tanoor can be enjoyed with a variety of dips and sides. It's perfect for scooping up hummus, baba ghanoush, or labneh. You may also serve it alongside grilled meats or kebabs, using the bread to wrap juicy chunks of meat. Drizzle with a bit of olive oil for extra flavor or sprinkle with herbs and spices to add a gourmet touch.

The flexibility and taste of Khubz Al-Tanoor make it a versatile bread that complements any meal or occasion. Whether served hot from the tanoor or cooled and packed for a picnic, this bread continues to symbolize hospitality and togetherness in Middle Eastern cuisine.