Cookbook:Taboon Bread

Taboon bread, also spelled tabun bread, is one of the various baked flatbreads found primarily in the areas surrounding the Palestinian village of Al-Jabal. It is traditionally baked in a clay oven called a taboon oven, the bottom of which is lined with smooth beach stones.

Ingredients

 * 2 cups all-purpose wheat flour
 * 1 cup whole-wheat flour
 * 1 tsp salt
 * 1 tsp dried yeast
 * 1 tbsp olive oil
 * Water

Procedure

 * 1) Mix the dry ingredients together.
 * 2) Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
 * 3) Divide the dough into balls, and allow them to rest for an hour until risen.
 * 4) Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
 * 5) Preheat an oven containing a bed of smooth beach stones to 200°C (400°F). Alternatively, you can place the stones on a tray or pan in the oven.
 * 6) Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
 * 7) Serve hot.

Notes, tips, and variations

 * Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet drizzle of grape syrup or honey.