Shabbat Cultural Program: Iraqi Jewish bread, Khubz Tawa

On July 17th, 2020, we had the honor and pleasure of having a guest speaker: Chef Annabel Rabiyah, who was gracious enough to allow us to share a recording of her presentation.

Chef Rabiyah, who is the head chef and co-founder of Awafi Kitchen, showed us how to prepare Khubz Tawa/Khubz Tannour (Arabic: Fried bread/oven bread), a type of flatbread, similar to Naan or Laffa.

Watch a recording of her demonstration below, followed by the recipe.

Chef Rabiyah’s Awafi kitchen is a cultural initiative founded by cousins of Iraqi Jewish diaspora, making meals as a tribute to their heritage. When their family left Iraq, between 1950 and 1970, much was left behind, but not the food. They recreate the meals they grew up eating as children, and the stories they heard of food in the old country. Awafi Kitchen partners with local restaurants to host pop-up dinners, presents on Iraqi-Jewish history, offers live cooking demos, and limited catering. Follow them on Facebook and Instagram (@theawafikitchen) for event updates and regular content. If you would like to collaborate, or order food, email them at [email protected]

Watch a recording of her presentation:

Khubz Tawa (home style Khubz Tannour) – Iraqi Style Flatbread

Ingredients

4 C AP flour

1 Tablespoon salt

1/2 tsp yeast

1/4 tsp baking powder

warm water

Directions

Mix flour, salt, yeast, and baking powder.
Mix in warm water slowly until the dough ball forms, around 1 1/2 cups.
Knead for 3-4 minutes until smooth.
Let rest for at least 30 minutes, or up to 1 1/2 hours. Otherwise, you can make the dough in advance and put it in the fridge overnight. Just make sure to bring up to room temperature before the next step.
Separate dough into 4-5 equal pieces and roll into balls.
Flatten dough with your hands, and then gently stretch apart with your hands, until it is evenly about 1/2 inch thick. It’s best to form and cook one piece at a time.
Heat a carbon steel wok or cast iron pan until it is blazing hot. If you are using a wok, flip the wok over. Keep the heat on high.
Spread the flattened dough on the pan. Let it cook for about 2 minutes on each side, using tongs to flip. It should be slightly charred but not completely burnt.
Place finished bread under a pot lid or towel so they don’t lose moisture.
Bread is best eaten fresh! If saving for later, let it cool completely and put in the freezer. Frozen pieces can be heated up in a toaster oven or oven.
Enjoy! Awafi!