Cookbook:Taboon Bread

Taboon Bread
Category	Bread recipes
Servings	10
Time	8 minutes
Difficulty

Cookbook | Ingredients | Recipes

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.

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.