Palestinian Taboon Bread

5.0(82)

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.

by Azlin Bloor·published 2014-03-04

Middle EasternBreads

Servings

['6']

Total time

25 min

prep 15 min

Calories / serving

317 kcal

Ingredients (5)

serves

Instructions (8 steps)

01Mix the flour, salt and yeast in a bowl.
02Gradually, 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.
03Transfer 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.
04Divide 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.

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