🇵🇸 Palestinian Cuisine

Taboon

Palestinian Clay-Oven Bread

Prep Time 1 hour
Servings 6
Difficulty Medium
Calories 260 kcal

Thin, slightly charred flatbread baked on heated stones in a traditional clay taboon oven. The bread emerges with distinctive dimples and a smoky, earthy flavor impossible to replicate in conventional ovens.

Ingredients

Instructions

  1. 1 Combine flours, salt, yeast, and sugar in a large bowl. Add warm water and olive oil, mix until a shaggy dough forms.
  2. 2 Knead for 8-10 minutes on a floured surface until the dough is smooth and elastic. Cover and rest for 45 minutes.
  3. 3 Divide dough into 6 equal balls. On a floured surface, stretch each ball into a thin round, about 25cm in diameter.
  4. 4 Preheat a baking stone or inverted cast-iron pan in a 260C oven for at least 30 minutes until very hot.
  5. 5 Carefully transfer each stretched dough round onto the hot stone. Bake for 3-4 minutes until puffed and charred in spots.
  6. 6 Stack baked breads in a clean towel to keep warm and soft. Serve immediately with olive oil, za'atar, or alongside stews.

Did You Know?

Traditional taboon ovens are clay domes built into the ground, heated with wood and dried animal dung — the fuel contributes a unique smoky flavor.