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Home » Baking

Taboon bread

Published: Apr 2, 2020 · Modified: Mar 3, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Taboon is a traditional flatbread from Palestinian that is used for just about anything. Taboon is famous to be the Musakhan bread but it can be enjoyed just as pita bread.
Total time 1 hour 25 minutes
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Taboon bread is a very famous Palestinian bread that is known as the Musakhan bread as well. One that is east to make and very close to my heart. It is actually the closest flat bread to the traditional Egyptian aish baladi.

taboon loaves wrapped in a white kitchen cloth on a marbled table

Taboon

I just wish I have a real Taboon oven, imagine cooking in an underground oven made of mud, clay, straw and smooth stones and pebbles. I bet the food and bread will smell totally different and will definitely get this earthy smell that you might get from a traditional clay pot.
Taboon bread is very delicious specially with olive oil and Za'atar. It is also the traditional bread used for making Musakhan.
In modern days, we cannot do this kind of oven in our homes, so instead we try to imitate this beautiful oven using our conventional oven and a baking sheet full of pebbles that you can gather from your backyard. I've got some decorative pebbles - the ones that are used in vase- from the dollar store, washed them with hot water and voila I got my taboon ready for baking.

tray filled with pebbles

What you'll need?

A photo showing ingredients for Taboon bread

Pretty much what you'll need for any bread. Flour, water, yeast and sugar. Here we've used both all purpose flour and whole wheat flour. You can of course make it with either one alone but just adjust the amount of water as needed. Taboon dough needs to be sticky as you can see from the image or video.. so adjust accordingly as each flour brand is different.

Step by step

taboon making and baking
  1. In a mixer bowl, combine all the dry ingredients.
  2. Pour water little by little while kneading the dough until the dough comes together.
  3. You'll need to end up with a sticky dough like the one shown above.
  4. Cover and let it rest and rise for an hour or until double in size.
  5. Divide the dough into 6 balls. I used to divide mine into 3 large balls but this time I needed a smaller size taboons.
  6. Roll dough into a 6 inch circle using more whole wheat flour to aid in rolling.
  7. With your finger tips press or tap lightly into the dough surface.
  8. Place taboon bread directly over the pebbles and bake for about 2-3 minutes.
breakfast table with taboon bread, za'atar, olive oil, cheese and fruits

You can serve this bread or stuff it with almost anything. Serve it as you normally serve pitas bread or you can make magnificent falafel sandwiches or shawarma wraps.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

bread loaves wrapped in a white kitchen towel

Taboon bread

Taboon is a traditional flatbread from Palestinian that is used for just about anything. Taboon is famous to be the Musakhan bread but it can be enjoyed just as pita bread.
4.81 from 26 votes
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Course: baking, Breakfast
Cuisine: Arabic, Middle Eastern, Palestinian
Diet: Halal, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Rise time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 Taboons
Calories: 197.6kcal
Author: Amira

Ingredients

  • 2 cups (260g) all purpose white flour.
  • ½ cup (65g) whole wheat flour, more for dusting.
  • 1 Tablespoon dry yeast.
  • ½ Tablespoon granulated sugar
  • ½ teaspoon salt , I used pink salt.
  • ½ to ¾ cup warm water to make it a sticky dough

Instructions

  • In a large bowl or your mixer bowl, add the first 5 ingredients and mix well.
  • Start adding water little by little until a sticky dough forms that does not come off the bowl easily.
  • Cover and let it rise for almost 1hour.
  • Preheat oven to the max (mine was 550F)
  • Place baking pebbles on a baking sheet and let it preheat in the middle section of your oven.
  • Dust a clean working surface with whole wheat flour.
  • Turn the dough into the surface and divide into 6 equal balls.
  • Take one ball and cover the rest with a plastic wrap.
  • Roll the ball into a 6 inch circle.
  • Take out the baking sheet from oven and carefully place the rolled dough on the pebbles.
  • Bake for about 2 minutes then turn the broiler on for about 1 ½ minute.
  • Take the bread out and cover with a clean kitchen towel to keep them soft.

Notes

  • Some people like using pizza stone or a clay oven if you have it but I prefer the hot stones method.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 197.6kcal | Carbohydrates: 41.7g | Protein: 6.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 25.1mg | Potassium: 59.7mg | Fiber: 2.5g
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This recipe originally published March 2013. Updated for some housekeeping things on April 2020. No change to the recipe – I wouldn’t dare, readers love it as it is!

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Anna Likousis

    August 19, 2021 at 6:18 pm

    5 stars
    thank you for this wonderful recipe.

    Reply
  2. Dee

    May 09, 2020 at 3:25 pm

    5 stars
    Dear Amira, first thank you for your blog and posts. I made your taboun recipe, but the first one I rolled out a bit too thin and put it directly in oven on oven rack, just in hopes this would give more authentic Taboon flavour but to my surprise the bread poires like a pita. After towards the rest I cooked in pan and they cake out perfect like you described, but I wanted to know can this recipe also be used for pita? Thank you in advance!

    Reply
    • Dee

      May 09, 2020 at 3:26 pm

      5 stars
      One more thing I had to add about half cup water to dough as it was bit dry while I kneaded by hand... I used regular all purpose flour.

      Reply
    • Amira

      May 13, 2020 at 5:53 am

      Dee, thank you so much for sharing your experience with all of us. I guess you could use it for pita. I have another recipe for pita bread if you are interested. Thanks

      Reply
      • Patricia

        November 20, 2021 at 8:19 am

        Hola Amira!

        I just stumbled across your web site via Pinterest - I grew up in Egypt (well my first childhood years)…it is very close to my heart.
        My parents said that one thing I was demanding on a daily basis was my “Aish balady” - do you have the authentic recipe for it? I would love making it for my parents as a surprise And will check the rest of your web site for Egyptian recipes

        Reply
        • Amira

          November 23, 2021 at 8:38 am

          Thanks Patricia for your sweet comment, unfortunately I haven't reached a good recipe for Aish baladi yet. I hope I will soon.

          Reply
  3. Bindhu

    November 29, 2019 at 8:45 am

    Amira. I am a bit confused. Dont we have to turn the bread ,

    Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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