Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature for about 30 minutes before dividing and filling.
BREAKFAST
Iraqi Date and Walnut Stuffed Flatbread (Khubz Tamr)
Khubz Tamr is a delightful Iraqi breakfast flatbread, traditionally filled with a sweet mixture of dates and walnuts. This recipe offers a comforting and flavorful start to your day, perfect with a cup of tea or coffee.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour, instant yeast, and salt. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. Cover the bowl with a clean cloth and let it rest for 15 minutes.
02
While the dough rests, prepare the filling: In a small bowl, combine the finely chopped pitted dates, finely chopped walnuts, and ground cardamom. Mix well until evenly combined.
03
Divide the dough into 6 equal portions. On a lightly floured surface, roll out one portion into a thin circle, about 6 inches in diameter.
04
Place about 1 1/2 tablespoons of the date and walnut filling in the center of the dough circle. Bring the edges of the dough together to enclose the filling, pinching firmly to seal and form a ball.
05
Gently flatten the filled dough ball with your hands, then carefully roll it out again into a flatbread about 5 inches in diameter, ensuring the filling remains enclosed.
06
Heat a large non-stick skillet over medium heat. Brush one side of a flatbread with a little olive oil and place it oil-side down in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and puffed, brushing the second side with olive oil before flipping.
07
Repeat the cooking process for the remaining flatbreads. Serve warm.
About This Recipe
Khubz Tamr is a delightful Iraqi breakfast flatbread, traditionally filled with a sweet mixture of dates and walnuts. This recipe offers a comforting and flavorful start to your day, perfect with a cup of tea or coffee.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the walnuts before chopping them. You can also add a pinch of cinnamon or nutmeg to the date filling for a different spice profile. Ensure your water is warm, not hot, to activate the yeast properly.
Easy Substitutions
Almonds or pecans can be used instead of walnuts. For a richer dough, you can substitute a portion of the water with milk. If fresh dates are unavailable, dried dates rehydrated in warm water for 10 minutes can be used.
Storage & Reheating
Store leftover Khubz Tamr in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a dry skillet over medium-low heat for a few minutes per side until warmed through.
Serving Suggestions
Serve Khubz Tamr warm with a side of strong black tea or Arabic coffee. It's also delicious with a dollop of plain yogurt or a drizzle of honey. For a more substantial breakfast, pair it with a simple fruit salad.
Common Mistakes
1. Overfilling the flatbreads: This can cause the filling to burst out during rolling or cooking. Use about 1 1/2 tablespoons per flatbread. 2. Not sealing the edges properly: If the edges aren't pinched firmly, the filling can escape. 3. Rolling too thin after filling: This can tear the dough. Roll gently and evenly. 4. Cooking on too high heat: This will burn the outside before the inside is cooked through. Use medium heat. 5. Not letting the dough rest: This makes the dough tough and difficult to roll.
Frequently Asked Questions
What kind of dates should I use?
Soft, pitted dates like Medjool or Deglet Noor work best for the filling as they are easy to chop and blend well.
Can I bake these instead of pan-frying?
While traditionally pan-fried, you can bake them at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden brown. They may not puff as much as pan-fried.
MORE TO KNOW
The key to a good Khubz Tamr is a soft, pliable dough and a generous, well-spiced filling. Don't be afraid to experiment with the thickness of your flatbreads; some prefer them thinner and crispier, while others enjoy a slightly thicker, chewier texture. The resting period for the dough is crucial for developing gluten and making it easier to work with, resulting in a tender final product. When rolling out the filled dough, apply gentle, even pressure to prevent the filling from bursting through.
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