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
Ingredients for 10 servings (400 g) · the original recipe
Method
- 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.
Oven - 6
Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
Oven - 7
Serve hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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