🫓 Tannour Bread
Tannour bread is a large, round flatbread slapped onto the wall of a clay tannour oven, where it puffs and blisters within minutes. Made from flour, water, yeast and salt and often sprinkled with sesame seeds, it is chewy in the middle with crisp, charred patches. It is eaten warm with grilled meats, dips and breakfast spreads.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g wheat flour
- 320 ml warm water
- 7 g dry yeast
- 1 tsp salt
- 1 tbsp sesame seeds
Method
- Dissolve yeast in the warm water, add flour and salt and knead 8–10 minutes.
- Cover and let rise about 1 hour.
- Divide into 6 balls and stretch each into a large thin round.
- Brush the tops lightly with water and sprinkle with sesame.
- Bake on a very hot stone or inverted tray at 250 °C for 4–6 minutes until puffed and blistered.
How to make it lighter
- Tear a measured piece rather than eating from the whole loaf.
- Use it to wrap grilled meat and salad so the bread replaces rice on the plate.
- Skip extra sesame on top if you are watching every calorie — 1 tbsp sesame seeds ≈ 50 kcal.
History
Clay-oven breads of this kind are among the oldest baking methods in the region, and tannour bread is still baked daily in villages and bakeries across Iraq, Syria, Lebanon and Jordan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →