Taboon bread is simply a type of flat bread that is cooked in a clay oven over rocks heated by a fire.
The strength used to knead the bread as you warm and stretch the strands of gluten in the dough, all the hard work pays off when a springy and elastic dough is created.
In the very old days these ovens were built below the ground, and a key to heating them was hot, smooth stones that were at the bottom of the oven.
Ingredient Unleavened (passover) Bread Recipe
With time it became more practical to build these ovens above ground, but the hot stones remained as a way to cook the bread.
She would sit on the ground and bake bread for our day, she would bake me a loaf of bread with an egg in it as a treat some mornings.
The combination of the smell, the warmth, the crunch, the softness all at once hitting your senses in a way that is hard to replicate.
Healthy Taboon Bread With Strips
The somewhat sticky dough baked in your preheated oven on a baking sheet lined with rocks is the perfect way to make this bread.
When hot, open the oven, pull out the tray and plop the flattened dough onto the hot stones and slide the tray back in the oven.
I didn’t have stones when I made this recipe and so I put a cast iron skillet in the oven and heated it.
Musakhan,the Heart Of Palestinian Cuisine
This bread freezes really well, so make lots of it, then it can be on hand anytime you are eating your favorite mezzes.
With a combination of smell, warmth, crunch, and softness all hitting your senses at once in a way that is hard to replicate with any other food, this bread is a winner!
Serving: 12 loaves | Calories: 154 kcal | Carbohydrates: 30 g | Protein: 5 g | Sodium: 605 mg | Potassium: 48 mg | Fiber: 1 g | Vitamin A: 5 IU | Calcium: 7 mg | Iron: 0.4 mg
Taboon Bread (nourishment And Sustenance)
The oven roasted cauliflower combined with spices and yogurt delivers a refreshingly spicy taste to the mouth that revels in the intricacy of the flavors of the dish.Taboon bread Published: Apr 2, 2020 · Modified: Aug 28, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission. Share Tweet Pin Yummly 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 Jump to Recipe 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. Related Recipes Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.Turkish Simit is a beloved traditional street bread with a unique sesame-crusted exterior. Also known as Turkish sesame bagel thiis bread is great with a cup of tea or with feta cheese. 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 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. 4.79 from 28 votes Print Rate Cook ModePrevent your screen from going dark 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: 197.6 kcal 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 InstructionsIn 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. Video 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. NutritionCalories: 197.6 kcal | Carbohydrates: 41.7 g | Protein: 6.1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Sodium: 25.1 mg | Potassium: 59.7 mg | Fiber: 2.5 g Tried this Recipe? Pin it for Later! Mention @ or tag #! Sign up and learn more about Mediterranean flavors 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! More BakingButter Crunch CookiesDr Pepper BrowniesHow To Blind Bake Pie CrustHow to make Yorkshire Pudding Share Tweet Pin Yummly 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 InteractionsComments Anna Likousis August 19, 2021 at 6:18 pm thank you for this wonderful recipe. Reply Dee May 09, 2020 at 3:25 pm 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
This bread freezes really well, so make lots of it, then it can be on hand anytime you are eating your favorite mezzes.
With a combination of smell, warmth, crunch, and softness all hitting your senses at once in a way that is hard to replicate with any other food, this bread is a winner!
Serving: 12 loaves | Calories: 154 kcal | Carbohydrates: 30 g | Protein: 5 g | Sodium: 605 mg | Potassium: 48 mg | Fiber: 1 g | Vitamin A: 5 IU | Calcium: 7 mg | Iron: 0.4 mg
Taboon Bread (nourishment And Sustenance)
The oven roasted cauliflower combined with spices and yogurt delivers a refreshingly spicy taste to the mouth that revels in the intricacy of the flavors of the dish.Taboon bread Published: Apr 2, 2020 · Modified: Aug 28, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission. Share Tweet Pin Yummly 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 Jump to Recipe 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. Related Recipes Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.Turkish Simit is a beloved traditional street bread with a unique sesame-crusted exterior. Also known as Turkish sesame bagel thiis bread is great with a cup of tea or with feta cheese. 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 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. 4.79 from 28 votes Print Rate Cook ModePrevent your screen from going dark 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: 197.6 kcal 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 InstructionsIn 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. Video 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. NutritionCalories: 197.6 kcal | Carbohydrates: 41.7 g | Protein: 6.1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Sodium: 25.1 mg | Potassium: 59.7 mg | Fiber: 2.5 g Tried this Recipe? Pin it for Later! Mention @ or tag #! Sign up and learn more about Mediterranean flavors 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! More BakingButter Crunch CookiesDr Pepper BrowniesHow To Blind Bake Pie CrustHow to make Yorkshire Pudding Share Tweet Pin Yummly 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 InteractionsComments Anna Likousis August 19, 2021 at 6:18 pm thank you for this wonderful recipe. Reply Dee May 09, 2020 at 3:25 pm 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
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