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.
Taboon bread is chewy, soft from the inside, and a little crispy on the outside. Taboon bread is the primary component of the Palestinian national dish musakhan.
In this recipe, I'll guide you on how to imitate the signature flavor of the original taboon bread using your home oven and small stones.
What is Taboon Bread?
Taboon bread is a Palestinian bread traditionally baked in a taboon oven. A taboon oven is a clay or brick oven with a rounded interior. The bread is stretched thin and slapped against the walls of the oven to bake quickly, resulting in a soft, chewy texture with some charred spots.
The history of Taboon bread is intricately linked with that of Palestine. Named after the taboon oven, which has been used for centuries in Palestine to bake bread, the making of Taboon bread is deeply rooted and cherished in Palestinian culture.
The bread is made from a simple dough, consisting of flour, yeast, water, olive oil, and salt. Traditionally, taboon bread is made from whole wheat bread which gives it a nutty flavor.
Taboon can also be enjoyed with numerous other dishes and can be dipped into extra virgin olive oil and za'atar, labneh, or hummus.
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Equipment
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Large Bowl - For mixing the ingredients to make the dough.
Measuring Cup - To measure the ingredients (water and flour).
Rolling Pin - To use for flattening the dough.
Cast Iron or baking sheet - For baking taboon bread.
Larger River Rocks - To place under bread for baking to mimic a traditional taboon oven (optional).
Oven Mitts - To use while baking.
Ingredients
- All-purpose Flour - I use all-purpose flour with this recipe.
- Wheat Flour - Using wheat flour gives the bread its nutty flavor.
- Instant Yeast - Speeds up the process of raising the dough compared to regular yeast.
- Sugar - Adding sugar to the yeast mixture helps to activate the yeast more quickly and efficiently.
- Lukewarm Water - It’s important to use warm water, heat increases the speed at which flour absorbs liquid, and results in a smoother dough with less resting or kneading time.
- Sea Salt - Gives a flavor to the bread, you can use regular salt but keep in mind that regular salt is saltier than sea salt.
- Extra Virgin Olive Oil - Contributes to getting a fluffy dough and adds an extra flavor to the bread.
Instructions
Making the Dough
Step 1 | In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
Step 2 | Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
Step 3 | In a large mixing bowl, combine white, wheat flour, and salt. then pour in the yeast mixture and olive oil.
Step 4 | Mix 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.
Step 5 | Knead 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.
Step 6 | Let the dough rest and rise in a warm place for about 60-90 minutes, or until it has doubled in size.
Step 7 | Once risen, cut the dough into 5 to 6 balls, and let it rest for another 30 minutes.
Step 8 | Place 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.
Baking Taboon Bread
Step 1 | Spread 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.
Step 2 | Carefully open the oven, using oven mitts pull out the rack halfway, carefully transfer the dough, and place it over the rocks.
Step 3 | Bake 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.
Ways to Eat Taboon Bread
- Taboon bread is the primary component of the Palestinian national dish musakhan, is a must to use with this iconic dish.
- Taboon bread can be served just like any flatbread. A popular Palestinian way to eat taboon is to cut a piece of bread and dip it in extra virgin olive oil then into a za'atar blend.
- Taboon can also be enjoyed with numerous other dishes like labneh, or hummus.
Expert Tips
- If you are not using rocks an alternate way to get dimpled bread is by tapping with your fingers on the flattened bread, then placing it directly in the cast iron skillet (this will give it a similar shape and prevent it from rising and creating a pocket).
- Let taboon bread fully cool off after baking and before storing it in a zip bag, this can be done by covering it with a clean kitchen towel.
- First bake usually takes longer to turn slightly brown, as the oven turns warmer going forward, keep in mind the remainder may take less time.
- You can place the rockets on a baking sheet instead of a cast iron.
Tips on Preparing Rocks
Using rocks is optional, but if you decide to use them here are a few helpful tips to keep in mind:
- Wash rocks with soap and warm water the day before using and let them fully dry before used for baking.
- When purchasing rocks make sure that they do not have any kind of coating on them.
- Re-rinse rocks with warm water after every few bakes to clean up any flour or dough residue.
- Heat the rocks in the preheated oven before placing each taboon bread, by placing them either on a cast iron skillet or a baking sheet.
Storage
- Taboon bread can be stored in a zip bag in the freezer for up to 1 month.
- To maintain the freshness of taboon bread, if not used the same day, place it in a zip bag and freeze the same day of baking. Once ready to use, take it out of the freezer, it can be left on the kitchen counter for 30 minutes to soften. Or placed directly in a 350°F oven toaster for 3-5 minutes.
Frequently Asked Questions
The history of Taboon bread is intricately linked with that of Palestine. Named after the taboon oven, which has been used for centuries in Palestine to bake bread, the making of Taboon bread is a deeply rooted and cherished tradition in Palestinian culture.
Taboon word refers to the taboon oven which is (also pronounced tabun, from the Arabic: طابون), a portable clay oven, shaped like a truncated cone.
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More Delicious Recipes
Taboon Bread Recipe
- Prep Time: 15 minutes
- 60 minutes - dough resting:
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 taboon bread 1x
- Category: Baking
- Method: Oven
- Cuisine: Palestinian
- Diet: Vegan
Description
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 ½ 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 ½ cup warm water
- 2 tablespoons extra virgin olive oil
Instructions
Making the Dough
- In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
- Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
- In a large mixing bowl, combine white, wheat flour, and salt. Make a space in the center and pour the yeast mixture and olive oil.
- Mix 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.
- Knead 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.
- Let the dough rest and rise in a warm place for 60-90 minutes, or until it has doubled in size.
- Once risen, cut the dough into 5 to 6 balls, and let it rest for another 30 minutes.
- Place 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.
Baking Taboon Bread
- Spread 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.
- Carefully open the oven, using oven mitts pull out the rack halfway, carefully transfer the dough, and place it over the rocks.
- Bake 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.
Notes
- If not using rocks with your fingers tap on the flattened bread creating dimples, then place it directly in the cast iron skillet (this will give it a similar shape and prevent it from rising and creating a pocket).
- Let taboon bread fully cooled off covered with a clean towel before placing it in a zip bag for storage.
- First bake usually takes longer to turn slightly brown, as the oven turns warmer going forward, keep in mind the remainder may take less time.
- You can place the rocket on a baking sheet instead of a cast iron.
Tips on Preparing Rocks: using rocks is optional, but if you decide to use them here are a few helpful tips to keep in mind:
- Wash rocks with soap and warm water the day before using and let them fully dry before used for baking.
- When purchasing rocks make sure that they do not have any kind of coating on them.
- Re-rinse rocks with warm water after every few bakes to clean up any flour or dough residue.
- Heat the rocks in the preheated oven before placing each taboon bread, by placing them either on a cast iron skillet or a baking sheet.
Rose says
I love the detailed instructions, my grandmother used to make it all the time and I'm so glad I found your recipe. I'm definitely going to try it.
Wafa Shami says
Hi Rose, glad to hear that, enjoy!