Taboon (Palestinian Flatbread)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
6
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Calories
436 kcal
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Course
Bread
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Cuisine
Middle Eastern, Palestinian
Taboon (Palestinian Flatbread)
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With this stone-cooking method, your taboon bread will be as close as possible to authentic Palestinian flatbread.
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Ingredients
- 4 1/2 cups bread flour
- 2 1/4 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm water 100-115℉
- 3/4 cup warm milk 100-115℉
- 3 tbsp olive oil extra virgin
- Stones
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Slowly add the water and milk, and keep mixing with your hands. Once the dough comes together, drizzle the olive over the bread and bring the sides in.
- Keep doing this until the dough is not sticky and is very soft. The dough should bounce back when poked. Cover and let it rise for 1.5 hours until doubled in size.
- Once the dough has risen, punch it down and divide into 6 pieces.
- Preheat the oven to 550 degrees F (or the highest temperature). Place the stones in a cast iron skillet and place in the oven (lower third) and place a pan at the bottom of the oven.
- Roll the dough pieces into balls and let them rise for 15 minutes.
- Flatten the dough balls using your hands and dimple as you roll them out. Each piece should be about 8-10 inches and not too thin.
- Once the oven is hot (about 30 minutes), place the rolled out dough on the rocks and stretch it a bit. Pour water into the pan at the bottom of the oven and close the door.
- Let the bread cook for about 6 minutes. Repeat with the remaining dough and keep the cooked ones under a clean kitchen towel.
Notes
- Use a Pizza Stone as an Alternative: If you don't have access to natural stones, a pizza stone can be a good alternative. It mimics the heat retention and distribution properties of traditional stones, ensuring an evenly baked bread .
- Temperature Management: Preheat your oven to its highest temperature (usually around 550°F) for at least 30 minutes. This ensures the stones are hot enough to create the characteristic texture and flavor of taboon bread .
- Hydration of Dough: Make sure your dough is well-hydrated but not too sticky. This balance is crucial for achieving a soft and elastic dough that is easy to work with and produces a light, airy bread .
- Shaping and Dimpling: When rolling out the dough, use your fingers to dimple it as you stretch it out. This technique creates pockets in the dough that trap air, resulting in a fluffy texture. Avoid rolling the dough too thin to maintain a soft, chewy consistency .
- Creating Steam: To achieve a crusty exterior, create steam in your oven by placing a pan of water at the bottom. Pour water into the pan just before baking the bread. The steam helps develop a crispy crust while keeping the interior soft and tender .
- Avoid Overcrowding the Oven: Bake one piece of bread at a time to ensure even cooking. Overcrowding the oven can lead to unevenly baked bread, with some parts being undercooked while others are overdone .
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
72g
(24%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
4mg
(1%)
Sodium
403mg
(17%)
Potassium
183mg
(5%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
51IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 403mg | 17% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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