Cookbook:Taboon bread

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Taboon bread
Taboon bread
Category Bread recipes
Servings 10
Time 8 minutes

Taboon bread (alternate spelling, tabun bread) is one of the various baked flatbreads, found primarily in the areas surrounding the Palestinian village of Al-Jabal (Arab al-Jahalin), and baked in a clay oven called "taboon oven," the bottom of which is lined with smooth beach stones.

Recipe[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Mix the dry ingredients together
  2. Add olive oil and water gradually, and knead dough for 10 minutes
  3. Divide the dough into balls, and allow thee dough to rest for an hour (until it rises)
  4. Sprinkle the flat working surface with flour and spread the dough balls into flat, circular-shaped dough patties
  5. Preheat the oven containing a bed of smooth beach stones, and place the flat dough upon the stones until it produces bubbles (optional: beach stones can be placed on a portable baking tray, over which the flattened dough is placed before inserting the tray into the oven)
  6. Bake at 220 °F (104 °C) for 8 minutes and serve (traditionally, the outer shell of the taboon oven was covered in coals and hot cinders). Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet treacle of grape-syrup or honey