Tanur bread(خبز التنور khubz al-tanur) is a variety of flatbread popular in Mesopotamian cuisine. It is traditionally cooked in a clay oven called tanur(تنور), related to tandoor and similar ovens.
Tanur bread is similar to barbari bread of Persian cuisine and nan of central Asia. It is made in leavened and unleavened varieties. Sometimes it is garnished with olive oil and herbs.
Normally a cushion or pad is used to place dough in the hot oven. Round and long cushions are both used for different shaped bread. If a cushion is unavailable, a small pillow or folded towels wrapped with cloth can be used instead.
Tanur bread can be made the traditional way in a tannur or similar style oven, even in a pizza oven. To make it in a conventional oven, preheat the oven very hot with a baking stone or similar heating surface. Spread dough evenly on a cushion then smack it onto the baking stone and place on the top shelf of the oven. It is ready once it starts to puff up and lightly brown.
Recipe
Ingredients
- 1 tbsp yeast
- 1 cup water
- 2 cup all-purpose wheat flour or whole wheat flour or combination
- ½ tsp salt
Directions
- combine water, yeast
- combine flour, salt
- gradually mix in water
- knead into dough
- rest dough
- separate into 4 to 8 pieces
- dust with flour
- rest dough
- roll flat
- preheat oven very hot, ideally between 550°F and 650°F
- spread dough on cushion
- transfer to oven (baking stone on top shelf for conventional oven)
- bake until bread starts to puff and lightly brown, 1 to 5 minutes
- remove from oven
- serve