Iraqi tandoor bread, or khubz rakka, boasts a history as rich and layered as its flavour. This iconic flatbread, baked in a traditional cylindrical oven called a tandoor, is a staple in Iraqi cuisine, playing a crucial role in countless meals. Its slightly charred exterior gives way to a soft, airy interior, perfect for scooping up stews, dips, and kebabs. The unique flavour profile, subtly smoky and satisfyingly chewy, is a result of the intense heat and the special techniques used in its preparation. It's more than just bread; it’s an experience.
Beyond its deliciousness, making khubz rakka offers a fascinating glimpse into Iraqi culinary heritage. This seemingly simple bread requires precision and a knack for working with high heat, resulting in a truly rewarding outcome. Ready to embark on this culinary adventure? Let's dive into the step-by-step process of creating your own authentic Iraqi tandoor bread.
Tools Needed
- Mixer with dough hook attachment
- Mixing bowl
- Saran wrap
- Kitchen towel
- Baking tray
- Plastic wrap
- Tandoor oven (or a large, preheated oven)
Ingredients
- Dry yeast: 2 1/2 teaspoons (1 envelope)
- Lukewarm water: 1/2 cup
- Sugar: 1 tablespoon
- Bread flour: 5 cups
- Salt: 1 tablespoon
- Black cumin seeds: 1 tablespoon
- Fennel seeds: 1 tablespoon
- Sesame seeds: null
- Olive oil: null
Step-by-Step Instructions
Step 1. Prepare and Rise the Dough
- In a mixer bowl, combine yeast, 1/2 cup lukewarm water, and 1 tablespoon of sugar. Let it sit for 5 minutes.
- Add 5 cups of bread flour and 1 tablespoon of salt to the mixer.
- Slowly add the flour and salt mixture, along with 2 cups of water, using the mixer's dough hook attachment.
- Add 1 tablespoon of black cumin seeds and 1 tablespoon of fennel seeds (optional).
- Knead the dough for a few minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with saran wrap and a kitchen towel, and let it rise for about 1-1.5 hours, or until doubled in size.
Step 2. Shape and Proof the Dough Balls
- Divide the dough into orange-sized portions.
- Shape each portion into a ball and dip the top in sesame seeds (optional).
- Place the dough balls on a baking tray lined with plastic wrap.
- Cover the dough balls with saran wrap and let them rest for 15-20 minutes.
Step 3. Form and Cook the Bread
- Lightly flour your work surface, roll out each dough ball slightly, and drape it over a tapered surface (like a tandoor oven's inner wall).
Step 4. Bake the Iraqi Tandoor Bread
- Bake in a preheated tandoor oven or a large oven for approximately 5 minutes, or until puffed, blistered, and lightly browned.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- You can add other seeds like caraway seeds if you like.
- Sesame seeds will add nuttiness and toast beautifully in the oven.
Nutrition
- N/A
FAQs
1. Can I make Iraqi tandoor bread without a tandoor oven?
While a tandoor oven provides the best results, you can achieve a similar result using a very hot pizza stone or cast iron skillet in a regular oven. The key is high heat and a quick bake.
2. What kind of flour is best for Iraqi tandoor bread?
Strong bread flour with a high protein content (around 12-14%) is ideal for achieving the right texture and chewiness. All-purpose flour can be used but the bread might be slightly less chewy.
Making Iraqi tandoor bread is a rewarding experience, connecting you to a rich culinary tradition. The satisfying aroma and delicious taste of your homemade khubz rakka will surely impress your family and friends. Now go forth and enjoy the fruits of your labor!