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.

8 min · serves 10

Ingredients

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

Steps

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.

More recipes with flour or yeast

Adapted from “Taboon Bread” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.