Taboon Bread Recipe

Taboon bread recipe is a Palestinian flatbread traditionally baked in a clay oven. Taboon is a delicious bread with an earthy soft and chewy texture. Taboon bread consists of simple bread ingredients, flour, salt, yeast, and water which is very similar to regular flat Arabic bread but what distinguishes it, is that taboon includes wheat flour and doesn't include the hollow pocket in the middle due to its dimples and distinct earthy flavor.

📝 Ingredients

• 3 cups all-purpose while
• 1 cup whole wheat flour
• 1 1/2 teaspoon sea salt (use up to 3 teaspoon only if triple this recipe)
• 1 tablespoon yeast (use one 1 tablespoon only with double or triple this recipe)
• 1 teaspoon sugar (use one 1 teaspoon only with double or triple this recipe)
• 1 1/2 cup warm water
• 2 tablespoons extra virgin olive oil

👨‍🍳 Instructions

1. 1--- Making the Dough ---
2. 2In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
3. 3Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
4. 4In a large mixing bowl, combine white, wheat flour, and salt. Make a space in the center and pour the yeast mixture and olive oil.
5. 5Mix everything until a dough forms. If the dough is stiff add a bit more water, one tablespoon at a time, until it becomes soft and slightly sticky.
6. 6Knead the dough on a floured surface for about 5-7 minutes, or until it is smooth and slightly sticky. Shape the dough into a large ball and place it in a lightly oiled bowl, cover it with a clean kitchen towel.
7. 7Let the dough rest and rise in a warm place for 60-90 minutes, or until it has doubled in size.
8. 8Once risen, cut the dough into 5 to 6 balls, and let it rest for another 30 minutes.
9. 9Place one ball at a time on a floured surface, flatten, and stretch out with your hands or a rolling pin shaping a roughly 7-8 inch round.
10. 10--- Baking Taboon Bread ---
11. 11Spread rocks in one even layer in a cast iron skillet, and set the skillet in the middle of the rack on a 500°F preheated oven.
12. 12Carefully open the oven, using oven mitts pull out the rack halfway, carefully transfer the dough, and place it over the rocks.
13. 13Bake each taboon for about 5 minutes or until bread is lightly golden on top, using kitchen tongs carefully lift the taboon from the skillet and if the bottom is not brown flip over and return until the other side is lightly golden, about 1 minute. Repeat the process until all taboon is baked.