Khubz Tannour (Flatbread)

Khubz Tannour is a popular flatbread in Iraq and Middle East. We served it as part of our Bahraini Breakfast.

 Khubz Tannour

 Servings: 4-6 large flatbreads

½ Tbsp active dry yeast
2 ¼ cups (500g) warm water (at 95 F / 36 C)
4 ½ cups (650g) flour
½ Tbsp fine salt
Fine durum wheat semolina (for dusting)

Equipment needed:
Parchment paper
Stand mixer with dough hook
Pizza stone or iron or inverted baking sheet

1. Cut 6 pieces of parchment paper approximately 12x12 inches.
2. In a bowl, combine the dry yeast and ¼ cup of the warm water. Stir with a whisk and set aside for 5-10 minutes.
3. Meanwhile, add the flour into the bowl of a stand mixer.
4. Make a well in the center of the flour and add the yeast and water mixture.
5. Using the dough hook, start kneading at low speed and gradually add the rest of the water.
6. After incorporating all the water, add the salt.
7. Increase the speed of the mixer and knead on medium speed for 5 minutes, until the dough comes off the edges of the bowl. It will be quite sticky but should stay together.
8. If the dough is too sticky, add 1 or 2 tablespoons of flour. If, it is too dry, add a little water. The dough should be soft and look slightly moist.
9. Transfer the dough to a large bowl and smooth the surface with wet hands. Cover the bowl with a dish towel and allow the dough to rise in a warm place for about 45-60 minutes or until doubled in size.
10. 15 minutes prior to baking, preheat the oven to 450° F (230°C) placing a pizza stone or iron on the lowest rack of the oven. Ensure that you have a second oven rack in the upper third of the oven.
11. Once the dough has fully risen, generously dust a large work surface with durum wheat semolina.
12. Divide the dough into 4-6 portions depending on the desired size of your finished flatbread, and form each portion into balls. Always handle the dough with wet hands.
13. To form the flatbreads, place a piece of parchment paper on a flat tray or cutting board, place a portion of dough on the paper. With moistened fingertips, flatten with rapid movements in all directions until you form a thin disk about 10 inches in diameter. Leave the finger marks visible on the surface of the bread.
14. Allow the flattened dough to rest for 5 minutes before putting in the oven.
15. When ready, quickly transfer the flattened dough and parchment paper to the bottom rack of the oven onto the pizza stone by pulling the uncovered edges of the parchment paper and sliding the dough and paper onto the stone.
16. Immediately begin to flatten a second ball of dough following the same process.
17. After 5 minutes of baking, transfer the first flatbread to the top rack of the oven, also using the uncovered edges of the parchment paper to lift the bread (be careful it doesn’t slide off!) Bake for another 5 minutes.
18. Place a new flattened bread onto the baking stone, cook for 5 minutes, rotate to the top rack, as you remove the previous bread, to bake the second flatbread for an additional 5 minutes, and rotate through the remaining flatbreads in this fashion.
(Process: Flatten, rest, place on bottom rack to bake 5 minutes, rotate to top rack to bake additional 5 minutes, remove from oven.)
19. Immediately remove the paper from each baked flatbread and place them on a large cooling rack.
20. Avoid stacking the baked breads while they are still hot, as the bubbles will deflate and the bread will go soft.

Once cooled, store in a plastic bag to keep from drying out.

 Adapted from 196 Flavors