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.
Total Time
8 minutes
Servings
10
2 cups all-purpose wheat flour
1 cup whole-wheat flour
1 tsp salt
1 tsp dried yeast
1 tbsp olive oil
Water
Mix the dry ingredients together.
Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
10 minutes
Divide the dough into balls, and allow them to rest for an hour until risen.
Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
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.
Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
8 minutes
Serve hot.
- •Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet drizzle of grape syrup or honey.