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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Set aside about 8 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet drizzle of grape syrup or honey.
Adapted from the source recipe's notes.Method
- 01
Mix the dry ingredients together.
- 02
Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
- 03
Divide the dough into balls, and allow them to rest for an hour until risen.
- 04
Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
- 05
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.
- 06
Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
- 07
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Basel15 at English Wikipedia ( Original text: Bazel ); view original image record .
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