taboon bread

I just wish I had a real Taboon oven , imagine cooking in an underground oven made of mud, clay, straw and smooth stones and pebbles. I bet the food and bread will smell totally different and will definitely get this earthy smell that you might get from a traditional clay pot. The recipe does not require special oven This Taboon bread dough is very easy to make for most home cooks. Needs a handful of ingredients that you can easily find in your grocery store. Taboon bread is very delicious, especially when dipped in olive oil and zaatar spice. It is also the traditional bread used for making Musakhan . In modern kitchens, we cannot make this kind of oven, so instead we try to imitate this beautiful oven using our conventional oven and a baking sheet full of large pebbles that you can gather from your backyard. I've got some river rocks from the dollar store, washed them with hot water and voila I got my taboon ready for baking. Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page. A mix of All purpose flour and whole wheat flour gives the perfect results. You can use only whole wheat or white flour, but make sure to adjust water accordingly. Yeast, I use instant yeast for the taboon. Traditional Taboon bakers like using fresh yeast. Commercial yeast is readily available and easier to find. Sugar, to activate the yeast. Salt, for flavor. Pretty much what you'll need for any bread. Flour, water, yeast and sugar. Here we've used both all purpose flour and whole wheat flour. You can of course make it with either one alone but just adjust the amount of water as needed. Taboon dough needs to be sticky as you can see from the image or video. so adjust accordingly as each flour brand is different. Note: This is an overview of the instructions. The detailed instructions are in the recipe card below. 1. In a mixer bowl, combine all the dry ingredients. 2. Pour water little by little while kneading the dough until the dough comes together. 3. You'll need to end up with a sticky dough like the one shown above. 4. Cover and let it rest and rise for an hour or until double in size. 5. Divide the dough into six balls. I used to divide mine into 3 large balls but this time I needed smaller size taboons. 6. Roll dough into a 6 inch circle using more whole wheat flour to aid in rolling. 7. With your finger tips press or tap lightly into the dough surface. 8. Place taboon bread directly over the pebbles and bake bread for about 2-3 minutes. Make sure that the stones you are using do not have a wax layer on them; otherwise, they will smoke in the oven, and the smoke alarm will go off. Make sure that you place the tray with pebbles in the oven first to get really hot. Carefully place the rolled taboon dough on the hot stones and watch out as it will be extremely hot. If you do not want to deal with the pebbles, you can use a cast iron skillet. Heat it up first before placing the bread in to bake. Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt. Turkish Simit is a beloved traditional street bread with a unique sesame-crusted exterior. Also known as Turkish sesame bagel thiis bread is great with a cup of tea or with feta cheese. Lebanese Pita Bread Recipe is a pillowy fluffy bread of the Middle East that store bought cannot even come close to. Whole Wheat Pita Bread is a nutty soft pita bread made from whole wheat flour mixture. Great for making falafel pockets, dipping in Hummus or using using to mop up stews and soups. If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you. In a large bowl or your mixer bowl, add the first 5 ingredients and mix well. Start adding water little by little until a sticky dough forms that does not come off the bowl easily. Turn the dough into the surface and divide into 6 equal balls. Take out the baking