DISH RESEARCH · Bread

Khubz Iranian

Also known as: خبز إيراني

Matbakh AlSultana names this home recipe Iranian bread (tannour): a fermented flour-and-milk-powder dough flattened and baked on a saj or in a hot tannour. Separate Kuwaiti newspaper sources document the Iranian/tannour naming context; they do not supply this dough’s formula.

About Khubz Iranian

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Flavour: The selected recipe gives no finished flavour description. Its flour, milk powder, sugar and yeast quantities do not establish a particular sweetness or fermented taste in the baked bread.

Texture and appearance: The source specifies flattened dough after two rests, but gives no finished crust, crumb, softness, chew or texture contrast. The kiwi-or-lemon size refers to dough balls before flattening.

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Dish type

Bread

The source explicitly names bread and gives a fermented dough flattened for baking on a saj or in a hot tannour. It gives no yield, portion size or prescribed meal role.

Source limits: Yield and meal role unprovided.

Preparation

Read the preparation

Knead all the listed ingredients together and leave the dough to ferment for half an hour. Form balls about the size of a kiwi or lemon, rest five minutes, flatten, and bake on a saj or in a hot tannour. The recipe gives no kneading duration, baking duration, numeric baking temperature or dough thickness.

Source limits: Kneading/baking durations, numeric heat and thickness unprovided.

Serving presentation

The source describes flattened breads baked on a saj or in a hot tannour but gives no garnish, accompaniment, vessel or serving temperature. The hot tannour describes the baking equipment, not the table temperature.

Source limits: Finished size, thickness, serving items and table temperature unprovided.

Before you order

This sourced home recipe contains milk powder as a milk ingredient. Ask which flour, yeast and oil are used, the sugar spoon size, and whether the bakery adds sesame, egg, fat or other ingredients. Confirm whether the bread follows this home tannour/saj recipe or another bakery formula, how it is served and whether shared equipment matters for your needs.

Source limits: Full flour, yeast, oil and venue formulas need confirmation.

Prepare your questions →

Ingredients in Khubz Iranian

Matbakh AlSultana’s Iranian bread (tannour) recipe lists two cups of flour, three large spoons of milk powder, one spoon of sugar, one small spoon of yeast, a pinch of salt, half a coffee cup of oil, and one and a quarter cups of water or as needed. The sugar spoon size, coffee-cup volume, flour cereal, oil source and yeast form are unspecified. No sesame is listed in this selected recipe; additions in an actual serving still need confirmation.

Source limits: Flour cereal, oil source, yeast form and precise spoon/cup measures unprovided.

Flour, two cups, cereal identity unprovided^[4]Recipe ingredientSource-specific formulation remains unresolved.
Milk powder, three large spoons^[4]Recipe ingredientSource-specific formulation remains unresolved.
Sugar, one spoon, spoon size unstated^[4]Recipe ingredient
Yeast, one small spoon^[4]Recipe ingredientSource-specific formulation remains unresolved.
Salt, pinch^[4]Recipe ingredient
Oil, half a coffee cup^[4]Identity unresolved
Water, one and a quarter cups or as needed^[4]Recipe ingredient

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

The selected source is a personally authored home recipe titled Iranian bread (tannour). A separate Kuwaiti AlAnba commentary by Hamad AlSarea discusses locally named Iranian bread and calls its former name khubz khamir; his account of the name changing with Iranian bakery workers remains an attributed commentary. An original 2014 AlAnba cooking page separately labels tannour bread as Iranian. These establish naming context, not that the Cookpad recipe is a standard Kuwaiti or Iranian bakery formula. The author’s Qatar profile location does not establish recipe origin.

Source limits: Exact national formula and historical origin unestablished.

Countries

Kuwait

Cuisines & regions

Kuwaiti Cuisine

Sources & references

The selected complete formula and three method steps come from Matbakh AlSultana’s Cookpad Iranian bread (tannour). Hamad AlSarea’s 2015 AlAnba article and the visually checked ingredient line on printed page 38 of the 10 July 2014 original newspaper provide separate naming context. Their other dishes and bakery flour commentary are not inserted into the selected dough. The FSA supplies the positive milk relationship.