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. Tab on bread is traditionally made primarily for Muskan, a chicken dish seasoned with Sumac.

 How to Make Taboon Bread?

The ingredients in Taboon bread are simple and wholesome. Flour, water, salt, and yeast are mixed to form a dough, then rolled out and baked in the oven. Some variations may include olive oil, herbs, or other flavorings to add extra depth of flavor to the bread. I add some yogurt to this taboon bread recipe, making the bread soft and fresh for a few days. 

What do I serve The bread with?

Taboon bread is versatile; its unique texture and flavor make it a versatile addition to many dishes. Bread can be served in many different ways. Here are some suggestions for how to serve taboon bread:

1. 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.
2. 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.
3. 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.
4. 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.

When serving taboon bread, it’s common to tear off pieces and use them to scoop up the other dishes or to use them as a wrap to hold fillings. That is the fun part about eating with your hands.

Taboon without a taboon?

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!