Go Back
+ servings
bread loaves wrapped in a white kitchen towel
Print Recipe
4.87 from 22 votes

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.
Prep Time10 mins
Cook Time15 mins
Rise time1 hr
Total Time1 hr 25 mins
Course: baking, Breakfast
Cuisine: Arabic, Middle Eastern, Palestinian
Diet: Halal, Vegan, Vegetarian
Servings: 6 Taboons
Calories: 197.6kcal
Author: Amira

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.
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