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Taboon Bread with Za'atar

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© 2020 | | © 2020 |

Taboon bread is a staple of Middle Eastern cuisine traditionally baked in a taboon oven. In the old days these ovens were built below the ground, and a key to heating them was hot, smooth stones that were at the bottom of the oven. The bread dough would be placed directly on the stones creating the signature bumps that distinguishes taboon bread from other types. Taboon ovens these days are built above ground, but the hot stones remainded as a way to bake the bread.
While most of us don't have such a clay oven at home, we can still use the conventional oven with a tray of pebbles (or a pizza stone or a cast iron skillet) to bake these Palestinian flatbread.
You can serve this flatbread with yoghurt, olive oil with zaatar (it's pronounced za-ah-tar), hummus, sumac chicken or even use it to make Turkish Lahmacun.
Za'atar, the Middle Eastern spice mixture is a blend of dried herbs (thyme, oregano or marjoram), sumac, cumin and coriander with sesame seeds. You can purchase pre-made za'atar or easily make your own.

  • 500 g Plain flour (all-purpose flour), plus extra for dusting
  • 7 g Dry active yeast
  • 3/4 tbsp Raw sugar
  • 2 tbsp Za'atar
  • 3/4 tsp Sea salt
  • 320 ml Warm water
  • 2 tbsp Olive oil, plus extra for oiling bowl
  • 3 tbsp Za'atar for topping
  • 2 tbsp Sumac for topping
  • 1 tbsp Dried thyme
  • 1/2 tbsp Dried oregano
  • 1/2 tbsp Dried marjoram
  • 1/2 tbsp Whole cumin seeds, toasted and crushed
  • 1/2 tbsp Cumin powder
  • 1/2 tbsp Whole coriander seeds, toasted and crushed
  • 1/2 tbsp Coriander powder
  • 1 tbsp Sesame seeds, toasted
  • 1 tbsp Sumac
  • 1/2 tsp Salt
  1. Mix all the ingredients for the spice blend together in a small bowl. Store in an airtight container. Store the za'atar in a cool, dark place in an airtight container for up to 6 months.
  2. For the dough, sieve the plain flour into a large bowl. Mix in the yeast, raw sugar, za'atar and sea salt. In a separate bowl mix the warm water and olive oil together before adding to the dry ingredients. Mix until you have a soft, sticky dough then cover with a cloth and set aside to prove for 10 minutes.
  3. Turn out the dough onto a floured work surface, and knead the dough for 10 minutes until you have a soft, shiny dough.
  4. Grease a bowl with a bit of olive oil. Transfer the dough to the bowl and turn it round so that its entire surface has a thin coat of olive oil. Cover with cling film and set aside to prove for up to an hour.
  5. Flour your hands and knock back the dough by turning it over three to four times in its bowl. Turn out onto a floured work surface and divide the dough into 4-6 equal pieces and form each piece into a ball. Roll each ball out to form a rough circle approximately 20 cm. Place the bread circle on a lightly floured cloth.
  6. Spray the dough circles lightly with water and sprinkle za'atar and sumac over the surface. Leave to prove again for 20-30 minutes.
  7. Preheat the oven to 275C/525F or to maximum temperature. The oven needs to be very hot. Place a roasting tray lined with pebbles, a cast iron skillet, or pizza stone on the middle shelf. Leave it to heat up for 20 minutes before baking the flatbreads.
  8. Bake two flatbreads at a time for 5-7 minutes, or until the flatbreads are puffy and brown spots start to develop. Remove the flatbreads from the oven and cover with a clean kitchen towel to keep them soft. Bake the remaining dough circles. | © 2020 | | © 2020 |

© 2020 |


ann low 2/9/20 07:17

This flatbread reminds me of my trip in Xian China at the Muslim Street. So fragrance and tasty.

Happy Retiree's Kitchen 2/9/20 10:13

I adore eating flatbread, they are so versatile with so many dishes. This recipe looks delicious with the flavouring of za'atar. Thanks for sharing this recipe Angie.

Martyna 2/9/20 12:17

This looks very delicious! I'd like try it:)

Eva Taylor 2/9/20 12:54

What a beautiful flatbread. Love the unique baking method on pebbles. You must be careful that the pebbles are completely dry as they may explode in the oven if there is water trapped inside them.

Nancy Chan 2/9/20 13:55

I love flatbread but I have not tasted these taboon bread with zaatar. Looks delicious.

foodtravelandwine 2/9/20 14:47

I will make it!....I love this bread.....Abrazotes, Marcela

Kitchen Riffs 2/9/20 15:17

I love this sort of bread -- SO good. And the texture of its surface (whole bread, really, but particularly the surface) is terrific. Great recipe -- thanks.

Natalia 2/9/20 18:10

I love flatbreads, but this one is so new to me, I will definitely try it!

Dahn @savorthebest 2/9/20 21:26

I have never heard of a taboon oven but I sure do love flatbread. It looks amazing

Anonymous 2/9/20 21:40

I always learn about new-to-me dishes from you, Angie! This flatbread looks so tasty!!

[Reply] 2/9/20 23:24

I love this Angie looks wonderful and yumm!

Valentina 3/9/20 05:27

Looks delicious! I can think of so many things I'd eat this with. Would be great to have with soups and stews. :-) ~Valentina

All That I'm Eating 3/9/20 09:51

This looks perfect and I love the name taboon bread. I would love to try them, I wonder if I can convince my other half to build me a taboon oven!

2pots2cook 3/9/20 13:35

Yes ! So simple and so perfect ! Thank you Angie !

Balvinder 3/9/20 16:33

Being an Indian I love flat breads but this one is definitely new to me.I do sometimes brush GF naan with butter and sprinkle zaatar on top.

Pam 3/9/20 19:05

I've never head of taboon bread but I think I would LOVE it!

Pattie @ Olla-Podrida 3/9/20 19:10

Angie, this looks phenomenal! I actuary keep za'atar on hand, so half of my work is done!

Iwona 3/9/20 20:27

Great recipe. I would like to taste it :)

Sonia 3/9/20 22:46

The flatbread looks so delicious! Can't wait to give it a shot! Thanks for sharing and have a great day!

Sharon D. 5/9/20 08:11

I love flatbreads. Yours look delicious xx

gluten Free A_Z Blog 5/9/20 20:36

Your Za'atar recipe is one I want to keep. I usually by prepared za'atar but sometimes I can't get it. Your bread looks amazing and I wonder if I could make it with gluten free flour?

mjskit 6/9/20 22:04

Recently, I've become more and more of a fan of flatbreads and have tried making a couple with somewhat success. I love yours with the Za'atar seasoning. Thanks for including the recipe for that. I seen it used in recipe, but wasn't sure of all of the ingredients.

Raymund 6/9/20 23:19

You make these as well! Hands up to you. Those looks perfectly made

Anonymous 8/9/20 18:29

This type of bread is new to me, but I love zaatar seasoning! Definitely a must try, Angie!

Noob Cook 9/9/20 08:06

I have never ate taboon bread before. Love the versatility of your bakes, you can do middle eastern cuisines and more too.

Kelly | Foodtasia 11/9/20 01:34

Angie, I'm so happy to see that you've made taboon! It has a special place in my heart as my husband is Palestinian and we've lived in the Middle East for many years. Yours looks wonderful!

Angie's Recipes 11/9/20 09:49

@judee I haven't experimented with gluten flour, but I don't think why it ain't work.

Dahn @savorthebest 22/9/20 06:54

Oh I love this kind of bread and I love the textures and spices. Really great recipe Angie


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