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Taboon Bread Recipe

Lebanon · Servings: 10

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.

Ingredients

  • 2 cups all-purpose wheat flour
  • 1 cup whole-wheat flour
  • 1 tsp salt
  • 1 tsp dried yeast
  • 1 tbsp olive oil
  • Water

Procedure

  1. Mix the dry ingredients together.
  2. Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
  3. Divide the dough into balls, and allow them to rest for an hour until risen.
  4. Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
  5. 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.
  6. Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
  7. Serve hot.

Adapted from Wikibooks Cookbook · Cookbook:Taboon Bread, CC BY-SA 3.0.