Taboon Bread
Taboon bread, also spelled tabun bread, is one of the various baked flatbreads found primarily in the areas surrounding the Palestinian village of Al-Jabal. It is traditionally baked in a clay oven called a taboon oven, the bottom of which is lined with smooth beach stones.
- Prep
- 16 min
- Cook
- 38 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix the dry ingredients together.
Procedure
Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
Procedure
Divide the dough into balls, and allow them to rest for an hour until risen.
Procedure
Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
Procedure
Preheat an oven containing a bed of smooth beach stones to 200°C (400°F). Alternatively, you can place the stones on a tray or pan in the oven.
Procedure
Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
Procedure
Serve hot.
Notes, tips, and variations
Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet drizzle of grape syrup or honey.
Photo: Basel15 at English Wikipedia (Original text: Bazel) · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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