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
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.
What you'll need?
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
- In a mixer bowl, combine all the dry ingredients.
- Pour water little by little while kneading the dough until the dough comes together.
- You'll need to end up with a sticky dough like the one shown above.
- Cover and let it rest and rise for an hour or until double in size.
- Divide the dough into 6 balls. I used to divide mine into 3 large balls but this time I needed a smaller size taboons.
- Roll dough into a 6 inch circle using more whole wheat flour to aid in rolling.
- With your finger tips press or tap lightly into the dough surface.
- Place taboon bread directly over the pebbles and bake for about 2-3 minutes.
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.
Taboon bread
Ingredients
- 2 cups (260g) all purpose white flour.
- 1/2 cup (65g) whole wheat flour, more for dusting.
- 1 Tablespoon dry yeast.
- 1/2 Tablespoon granulated sugar
- 1/2 teaspoon salt , I used pink salt.
- 1/2 to 3/4 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 1/2 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.
Thank you so much for the delicious taboun , they are awsome !!!
I cook them without the pebbles .. I went outside I looked everywhere in Canada , I didnt find one pebble in the ground!! they turned yummyy though
You are welcome dear, I'm glad you liked it.
Just wondering, do you put the rolled dough directly on the stones?
Thanks Theresa for passing by, and yes I put it directly on the stones.
Amira,
I made this for our family dinner this evening alongside a Palestinian stew, it was delicious!! Thank you so so much for posting these wonderful recipes, I will defiantly be making more of them. And thank you for attaching pictures of how things are to look at various stages, I found them very helpful as this was the first arabic dish I have made.
Shukran! Nahaarak Saeed.
Dear Amira
As salaam alaikom
Just making some more Taboon bread according to your recipe. Now waiting for the dough to prove. By 4.30pm we'll be dipping in to the zaytoun wa za'atar again!
Ma as salaameh!
Dave
I'm really happy that you are making these again :).. Thanks for keeping me updated, I was going to make it today for dinner too.
Thank you so much! I'm Palestinian and as a kid I saw my paternal grandma make taboon. I'm gonna make some today in the oven on an overturned skillet using your recipe 🙂