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a stack of baked taboon flatbreads on a wooden serving tray next to a small bowl of olive oil and a blue cloth napkin.
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5 from 2 votes

Taboon (Palestinian Flatbread)

Taboon bread is a traditional Palestinian flatbread that’s similar to pita but without a hollow pocket in the center. While it varies in size, it is always round and known for its signature dimples and distinctly earthy flavor. Traditionally made using hot river rocks or pebbles in a taboon oven, this simple recipe will show you how to recreate it at home!  
Prep Time20 minutes
Cook Time20 minutes
Proofing Time1 hour
Total Time1 hour 40 minutes
Course: Bread
Cuisine: Palestinian
Diet: Low Lactose, Vegan, Vegetarian
Servings: 4 (10-inch) breads
Author: Mai Kakish

Ingredients

  • 1 1/3 cup (11oz) warm water
  • 2 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons sugar
  • 3 cups (360g) all purpose flour
  • 1 cup (120g) whole wheat flour
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 handful river rocks or pebbles, scrubbed clean and thoroughly dried (optional, see note)

Instructions

  • Activate the yeast. In a measuring cup, add the warm water, yeast, and sugar and stir to combine. Set aside until the mixture is frothy, about 10 minutes.
  • Make the dough. Set up a a stand mixer with the dough hook. Use a sifter or fine mesh strainer to sift in the flours and salt into the mixing bowl, tapping with the palm of your hand until they fall in the bowl. Add the olive oil and mix on low speed to combine. With the mixer on low speed, gradually add the yeast mixture and knead until the dough is soft and a bit sticky, 6-10 minutes.
  • Proof the dough. Transfer the dough to a bowl and brush it with one teaspoon of extra virgin olive oil. Cover with a damp towel and leave it in a warm spot to proof and double in size, 60 to 90 minutes.
  • Get ready to bake. Remove the top rack so you can easily access the center rack once it’s hot. Preheat the oven to 500°F, or the highest temperature the oven can go. If you're using pebbles or rocks, place the cleaned and completely dried pebbles on a tray and place in the oven to heat for 30 minutes. Otherwise, place a cast iron pan in the oven for 10 minutes or to heat.
  • Rest the dough. Once your dough is doubled in size, cut into 4 equal portions (about 200 grams each). Shape each portion into a ball, cover with a damp towel, and set aside to rest for 10 minutes.
  • Roll the dough (one piece at a time). Lightly dust your work surface with flour. Use a rolling pin to roll out one piece of dough at a time into a circle shape about 10 x 10-inches, then use your fingertips to dimple dough. This prevents air pockets from forming.
  • Bake the dough. Carefully place the stretched dough round onto the hot rocks (or directly in the preheated pan) and bake for 5 minutes until slightly golden and the dimples form.
  • Cover and repeat. Use tongs to carefully transfer the cooked bread to a large pan and cover with a dry kitchen towel to trap the heat, ensuring the bread stays soft and pliable. Repeat with the remaining pieces, cooking one at a time.
  • Enjoy or store. Enjoy immediately, or wrap and store on your counter for 3 days or freezer for up to 1 month.

Notes

  • To prepare the pebbles/rocks: Use river rocks that are about 1 to 2 inches or pebbles about the size of a marble, or a combination of sizes. They can be found at homeware and garden stores. Just make sure they are natural and free of colors and chemicals. Wash them very well with soap and warm water. Set aside in one layer to completely dry. Any moisture in the rocks can cause them to crack and pop once exposed to heat, so it’s important to dry them completely before use.
  • To store: Enjoy Taboon the day it is made or store in a tight and closed bag so it stays soft for up to 3 days. Gently warm in your oven or toaster before enjoying.
  • To freeze: Store in a freezer-safe bag up to one month. Thaw on your counter, still wrapped in the freezer or plastic bag. Warm the thawed bread in your oven just until soft and pliable. Alternatively, thaw in a 350°F oven straight from frozen. 
  • Be sure to check the expiration date on your yeast. If it doesn’t bubble when you mix it with water, it is likely old and the dough won’t rise.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 535.3kcal | Carbohydrates: 97.7g | Protein: 16.7g | Fat: 9.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.6g | Sodium: 878.5mg | Potassium: 281.1mg | Fiber: 7.8g | Sugar: 1.9g | Vitamin A: 4.6IU | Vitamin C: 0.02mg | Calcium: 27.1mg | Iron: 5.6mg

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