World Flavors Cookbook

Tanoor Bread

The ubiquitous Yemeni flatbread, baked against the walls of a traditional clay tanoor oven. It is smoky, bubbly, and essential for scooping up stews.

Cuisine: Yemen

Ingredients

• 1kg whole wheat or white flour
• 2 cups warm water
• 1 tsp salt, 1 tsp yeast
• Nigella seeds (optional)

Instructions

1. Knead flour, water, salt, and yeast into a smooth dough. Let rise for 1 hour.
2. Shape into balls, then stretch into large, thin rounds.
3. Slap onto the hot wall of a tanoor oven (or use a pizza stone in a very hot oven).
4. Bake for 1-2 minutes until bubbled and browned.
5. Brush with clarified butter while hot.