Taboon Bread (Palestinian Flatbread)
Taboon bread is a Palestinian yeasted flatbread that is crisp on the edges yet soft and chewy in the center. It is one of the region’s most popular traditional breads. Khobez Taboon is commonly cooked in a clay oven on top of hot stones. This recipe is very similar to my aunt’s, except I have adapted the technique to make it in a standard oven over hot rocks in a skillet. Therefore, anyone can make this without having a traditional taboon-style oven in their yard.
What is Taboon Bread?
Taboon refers to the dome-like clay oven in which this bread is baked, hence the name taboon bread. Palestinians, many of whom are farmers, would commonly consume wheat in their baked goods as it grew well there. This dough recipe is very simple. You will need AP flour, whole wheat flour, yeast, olive oil, water, and salt. Bread is easily a dietary staple in a Palestinian home. Taboon bread is often made once or twice a week by the dozens to be enjoyed daily for breakfast with dishes like Hummus, Labneh, pan-fried Nabulsi cheese, eggs, and so on. For dinner, taboon bread is known to be the foundation of Palestine’s National Dish-Musakhan.
Taboon Bread recipe ingredients & equipment
- Flour– This bread commonly uses both all-purpose and whole wheat flour. The flatbread’s color is a nod to using whole wheat, which leaves brown specs throughout.
- Yeast—This recipe requires yeast for some rise. Whether you use active dry or fast-rising yeast doesn’t matter.
- Dry Milk Powder—This is optional but highly recommended. If you are vegan, please omit it, but if not, I suggest using it. It gives the bread a fluffier, soft texture. You can find this in any supermarket.
- Salt & Sugar– The sugar helps activate the yeast while the salt is needed for taste.
- Olive Oil– This gives flavor and helps get the dough to the consistency needed.
- Warm Water– This is the prominent wet ingredient needed to tie the dough together. It must be warm. Not hot or cold. If it is hot, it will kill the yeast. If it is cold, yeast will not be as active.
EQUIPMENT NEEDED FOR TABOON BREAD USING AN OVEN
- Cast Iron Skillet– preferably 8-12 inches in size. These skillets can retain high temperatures, making them perfect for this recipe as you pre-heat them at 500F.
- River Rocks– these are available at home improvement stores. You need enough rocks to coat the bottom of the cast iron skillet on which the bread will be laid. The rocks must be washed and dried before use.
*Below is the imagery of what the dough should look like and how to shape it to be put over the coals to bake.
How to make taboon bread:
- Combine the initial 2 cups of lukewarm water with sugar, yeast, and salt.
- Followed by slowly adding in both types of flour and dry milk powder.
- While mixing, pour in the olive oil and remaining water at intervals until the mixture is pliable and sticks to the hand.
- Shape into a large ball and place in an oiled bowl.
- Cover with a kitchen towel and allow to rest for an hour.
- Shape again into smaller balls-about a dozen.
- Let this rest again for 30 minutes before flattening the dough on a floured surface using a roller and your hands. The dough shouldn’t be more than an inch thick, and the size depends on your skillet size. Mine were 8-10 inch round.
- At this point, the cast iron skillet should have been pre-heating in the oven with the stones at 500F.
- Carefully lay the dough flat onto the hot stones and place it in the oven. Bake each side for 2-3 minutes until lightly browned. Enjoy!
EXTRA TIPS
- You can knead this by hand for 5-7 minutes instead of using a stand mixer with the dough attachment, but it is much easier with the mixer.
- The dough must rest in a warmer area to help proof.
- The coals and oven must be hot. The bread will be baked in under 5 minutes.
- It is best enjoyed fresh or warmed, but this bread freezes well, too.
Please Leave a Review & Rating
I cannot wait for you to try this easy, authentic Palestinian Taboon bread recipe! If you try my recipes, please leave a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on my Instagram!
Taboon Bread (Palestinian Flatbread)
Equipment
- Cast Iron Skillet
- River Rocks This can be found at a home improvement store. Make sure to wash and dry the amount that will be used to create an even layer in your skillet for the flatbread to cook on.
Ingredients
- 3.5 cups Warm water *2 cups initially then another 1.5 cups
- 2 tsp Yeast Fast rising or active dry yeast work well
- 1.5 tbsp Granulated Sugar
- 1 tsp Salt
- 2 tbsp Dry Milk Powder optional but recommended
- 5 cups All-Purpose Flour
- 2 cups Whole Wheat Flour
- 1/4 cup Olive oil
Instructions
- In a large bowl or kitchenaid mixer, add 2 cups of lukewarm water, yeast, sugar, salt and stir together.
- Then, add the 5 cups of all-purpose flour, 2 cups of wheat flour, and dry milk powder if you choose.
- At this point, add 1/2 cup of the remaining lukewarm water and 1/4 cup of olive oil. Knead everything together in the mixer with the dough hook for a few minutes. Add another 1/2 cup of lukewarm water and continue to mix. The goal is to achieve a dough that is not firm but rather soft, pliable, and a bit sticky to touch. Dependent on how your dough is looking, you can add more warm water in 1/4 cup intervals at this point until that consistency is achieved.
- Add the dough ball to an olive oil coated bowl. Coat the top of the dough ball with olive oil as well. Cover with a kitchen towel and place in a warm spot for one hour.
- Then, add a thin layer of flour to a large tray. Break the dough into about 10-12 pieces depending on the size you are going for which depends on the size of the cast iron skillet you will be using. Mine were about 9 inch in size and the recipe made 10-12 pieces.
- Form those pieces into balls and add to the floured tray. Cover and let this rest for 30 minutes.
- Have the oven pre-heated to 500 F at this point. Place the cast iron skillet with an even layer of river rocks into the oven to heat up prior to baking the bread.
- Spread out each dough ball with a roller on a floured surface until it is 9 inch round and 1/2 inch thick.
- Carefully pull the rack with the hot skillet and rocks closer to you so you can lay the flatbread on top easily.
- Place back in the oven and allow to bake 2-3 minutes each side. It should be lightly browned with grooves forming where the rocks are.
- Continue rolling out and baking the rest of the flatbread. Enjoy warm!
- However, you can let these cool to room temperature then place in a large freezer bag to store. Reheat for a few minutes in the oven for a fresh flatbread.
Taboon is a big hit in my household whether it’s for breakfast dinner or buy itself recipe was thorough quick and easy thank you, Fufu I will be making more of your recipes! Your Arayes is amazing and quick for a long work night!
My absolute fav bread with every thing especially manakish and muskhan💗