Tanoor bread: an Iraqi recipe from chef Philip Juma

Iraqi’s are famous for their bread. When I was younger I remember travelling with my dad to Park Royal to collect a big order from an Iraqi caterer. He gave me the bread to look after and I sneakily broke a piece of bread off the warm batch that was sat on my lap. To this day, the taste has never left me; soft pillow-like texture, with charred, smokey flavours – its just wonderful to eat.

Traditional, Iraqi bread is made in a tanoor oven. Personally, I have not tried to make it, so I visited a trusted, Iraqi bakery not far from my house near Wimbledon; Ecklee Grill. They specialise in Middle Eastern food, and they have an Iraqi baker with over 40 years experience who bakes the trademark, “Tanoor” bread. Clearly, the technique of shaping and airing the bread is an art and takes years to master. Luckily, the Ecklee team gave us front-row access to their baker, and it was mesmerising to watch. He made it look so easy, but with 40 years experience, its no wonder he’s a master at his craft.

This is the real recipe straight from the bakery. Obviously, not all of us have a tanoor oven in our kitchens, however, I wanted to share it with you all.

Ingredients

Serves 10 pieces

1 kilo flour

500ml warm water

1 tbls salt

½ tsp bicarbonate of soda

½ tsp dry yeast

Method

Mix all the ingredients in a bread maker.

Once mixed, let it sit for 30 minutes to allow the dough to prove.

Separate into 10-12 dough balls.

Ready to bake.