96min 4 ppl
Taboon Bread
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 11 steps
Medium: 31–60 min or 7–12 steps
525 kcalper person
Protein 13g
Carbs 97g
Fats 9g
About this dish
A chewy, dimpled Palestinian flatbread baked at fierce heat until the crust blisters and chars, traditionally used to scoop mezze or wrap grilled meats.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Dried Goods
- Strong white bread flour500 g
- Fast-action dried yeastone sachet7 g
- Caster sugar5 g
- Warm water320 ml
Spices & Seasonings
- Fine sea salt10 g
- Nigella seedsfor topping5 g
Oils & Condiments
- Olive oilplus extra for the bowl30 ml
Utensils
- Mixing bowl
- Tea towel
- Baking tray
Method
1
Combine the flour, yeast, sugar and fine sea salt in a large mixing bowl.
Approx. 3 minutes
2
Add the warm water and olive oil, and mix until a shaggy dough forms.
Approx. 3 minutes
3
Turn the dough onto a floured surface and knead until smooth and elastic.
Approx. 10 minutes
4
Place the dough in an oiled bowl, cover with a tea towel and leave in a warm place until doubled in size, about 1 hour.
Approx. 2 minutes
5
Turn the dough out, divide into 4 equal pieces and shape each into a smooth ball.
Approx. 5 minutes
6
Cover the dough balls with the tea towel and leave to rest for 20 minutes.
Approx. 2 minutes
7
Heat the oven to 250°C with a heavy baking tray inside to get hot.
Approx. 3 minutes
8
Flatten each dough ball into a disc about 20 centimetres across and press your fingertips all over the surface to create the traditional dimples.
Approx. 6 minutes
9
Scatter the nigella seeds over the dimpled discs and press lightly to help them stick.
Approx. 2 minutes
10
Slide two discs at a time onto the hot baking tray and bake until puffed and lightly charred in spots, about 6 minutes.
Approx. 6 minutes
11
Bake the remaining two discs the same way.
Approx. 6 minutes
