Homemade Authentic Taboon Bread Recipe

If you’ve ever tried homemade authentic taboon bread, you know how delicious and addictive it can be. This centuries-old staple of many Middle Eastern countries holds a special place in my heart and kitchen, reminding me of my summers growing up. With just flour, water, salt, and yeast, you can make memories with this delicious bread by following this step-by-step guide to authentic taboon bread.

What is Taboon Bread?

Taboon bread has existed for centuries and is a staple in many Middle Eastern countries, including Palestine, Jordan, and Lebanon. The word taboon can be translated to oven in Arabic, referring to the traditional clay or stone oven used for baking bread. The ovens are heated to very high temperatures, which gives the bread its signature crispy exterior and soft, chewy interior. Taboon on bread is traditionally made primarily for Muskan, a chicken dish seasoned with Sumac.

Taboon Bread Recipe Ingredients

Activating the Yeast

• Warm Water: Provides the right temperature to activate the yeast, ensuring proper fermentation.
• Active Yeast: Adds a subtle, pleasant yeastiness to the bread’s flavor profile.
• Sugar: Enhances yeast activation and contributes sweetness to the dough.

Making the Dough

• Unbleached Wheat Flour: Imparts a hearty, wheaty flavor and forms the bread’s base.
• Plain Yogurt: Brings a subtle tanginess and creaminess to the dough, enhancing its texture and taste.
• Salt: Balances and enhances the overall flavor profile by bringing out the natural flavors of the other ingredients.
• Warm Water: Maintains the dough’s hydration, aids in gluten development, and helps create a tender, moist bread.

Together, these ingredients create a delightful harmony of flavors, with the yeast lending a mild fermentation note, the yogurt providing creaminess and tang, and the wheat flour grounding the bread with a hearty, wholesome taste. Adding salt ensures all these flavors come together in a balanced and delicious Taboon Bread.

Making Taboon Without a Traditional Oven

When I decided to make the classic Muskan bread recipe, I was determined to bake it myself without using a taboon or pizza oven. The challenge was to find a way to bake it at home. So, I came up with a solution that might surprise you! I collected medium-sized river rocks from my backyard and washed and sanitized them. Then, I placed them on a cast iron grate that I borrowed from my barbecue and put the grate on the bottom shelf of the oven. I turned the stove to 500°F and waited until the rocks became hot before switching to a high broil. Once the dough was ready, I placed it on the rocks and let it cook for less than two minutes.

Of course, you could also use a pizza stone, but you must ensure the oven is scorching hot. My only challenge was that my range was set to a low temperature, which caused the dough to flatten more than I wanted. However, I didn’t want to risk changing the placement of the dough on the rocks, so I decided to make the bread slightly thicker. Despite this, the bread still came out delicious!

What do I serve The bread with?

Here are some suggestions for how to serve taboon bread:

• With Hummus: Hummus and taboon bread is a classic Middle Eastern combination. To serve, spread a generous amount of Hummus on the taboon bread and garnish with olive oil, Sumac, and chopped parsley.
• With Za’atar: Za’atar is a popular Middle Eastern spice blend made with herbs, sesame seeds, and Sumac. To serve, brush the taboon bread with olive oil and sprinkle generously with za’atar before baking. Serve warm with a side of labneh or yogurt for dipping.
• With Musakan: Musakan is a traditional Palestinian dish made with caramelized onions and sumac-spiced chicken, served on top of taboon bread. To make, spread the caramelized onions on top of the taboon bread and layer the sumac-spiced chicken. Bake in the oven until the chicken is cooked, and serve hot.
• As a Side to a Mezze Platter: Taboon bread is also commonly served as part of a mezze platter. Cut the taboon bread into triangles and serve it alongside various dips, such as baba ganoush, muhammara, and tzatziki.