Palestine / Bread
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
- all-purpose wheat flour2 cup
- whole-wheat flour1 cup
- salt1 tsp
- dried yeast, dried1 tsp
- olive oil1 tbsp
- water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the dry ingredients together.
Add olive oil, then gradually knead in enough water to make a dough. Knead for 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.
Serve hot.