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Breads

Khubz Tandoor

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20 min (plus 1 hr proofing)
Prep
15 min
Cook
6
Servings

Ingredients

  • 3 cups (375 g) bread flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/4 cups (300 ml) warm water, approximately
  • 2 tbsp yogurt
  • 1 tbsp vegetable oil
  • Nigella or sesame seeds, for topping

Method

  1. Whisk together the flour, yeast, sugar and salt in a large bowl.
  2. Add the warm water, yogurt and oil, mixing to form a soft dough.
  3. Knead for 8-10 minutes until smooth and elastic, then cover and let rise for 1 hour until doubled.
  4. Preheat the oven to its highest setting (240°C / 465°F) with a baking stone or heavy tray inside.
  5. Divide the dough into 6 pieces, roll each into a teardrop or oval shape, and sprinkle with nigella or sesame seeds.
  6. Carefully transfer the shaped dough onto the very hot stone or tray and bake for 4-6 minutes until puffed and lightly charred in spots.
  7. Serve warm, ideally straight from the oven.

Introduction: Khubz Tandoor is a slightly chewy, blistered flatbread traditionally baked against the hot walls of a clay tandoor oven, a technique reflecting Kuwait's historical trade and cultural links across the Gulf and South Asia.

Cultural Background: Khubz Tandoor is a slightly chewy, blistered flatbread traditionally baked against the hot walls of a clay tandoor oven, a technique reflecting Kuwait's historical trade and cultural links across the Gulf and South Asia. It remains a favoured bread for scooping up stews and machboos.

Tips: A very hot oven is essential to mimic the intense heat of a traditional tandoor. Stretching the dough slightly thinner in the centre than the edges gives an authentic teardrop shape and texture.

Variations: Brush with melted ghee immediately after baking for extra richness. A wholemeal version substitutes half the flour with whole wheat for a heartier bread.

Storage: Store in a sealed bag at room temperature for up to 2 days, or freeze for up to 1 month.

Reheating: Warm briefly in a dry skillet or oven to restore softness and slight char before serving.

FAQs:

Q: Can I make this without a tandoor?

A: Yes, a very hot conventional oven with a preheated baking stone gives a close result.

Q: Why is my bread dense?

A: Ensure the yeast is active and the dough has fully doubled before baking.

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