Palestinian Taboon Bread

Taboon bread recipe, a soft, almost chewy flatbread that's used as a base for Musakhan and to wrap, as well as fill like pita bread.

4.96 from 82 votes

Course: Bread

Cuisine: Middle Eastern

Prep Time: 15

Cook Time: 10

Resting Time: 1 10

Total Time: 25

Servings: 6

Calories: 317kcal

Mix the flour, salt and yeast in a bowl.
450 g bread flour, ½ Tbsp salt, 10 g dry active yeast
Gradually, add the olive oil and water and knead until the dough is smooth and shiny and fairly sticky. Don’t add all the water immediately, only as needed. It should be a fairly soft dough.
If you are kneading by hand, you'll need about 5 minutes of kneading time.
If using a food processor, use a dough hook, and knead for 2 minutes.
2 Tbsp olive oil, 250 ml water
Transfer the dough into a large greased bowl. Grease the top of the dough very lightly with olive oil. Cover with cling film and let it rest for an hour in a warm place, until double its size.
Divide the dough into 6 parts, cover with a damp tea towel and let it rest again, this time for just 10 minutes, the dough will still spread.
You can also make 8 breads if you like. They'll just be slightly smaller, like the size of pita.
Preheat the oven to 200˚C (400˚F) and place your pizza stone or baking sheet in to heat up.
Roll out each dough with a little flour, into a fairly thick circle, don’t worry about the shape. It's not a sticky dough, so, you shouldn't need much flour.
Bake at 200˚C (400˚F) for about 10-12 minutes.
OPTIONAL: To achieve a smoky and slightly charred effect, using tongs, hold the baked bread over an open flame for just a few seconds each side.

Total time does not include resting time.

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