Taboon (Palestinian Flatbread)

Recipe Highlights: Taboon

Cultural Influence: Traditional Palestinian flatbread

Primary Cooking Technique: Baking on hot rocks

Dominant Flavor Profile: Mild, slightly smoky with a chewy texture

Skill Level Required: Intermediate

Traditional and Modern Cooking Methods for Palestinian Taboon Bread

Traditional Method

Taboon bread, a staple of Palestinian cuisine, is traditionally baked in a clay oven called a “taboon.”

This oven, often dome-shaped, is built from mud and straw. The inside is lined with smooth stones or pebbles that retain heat.

To bake the bread, they light a fire inside the oven until the stones are extremely hot. Then, they place the dough directly on these heated stones, creating characteristic dimples and a smoky flavor as it cooks.

Modern Method Using Stones

For those without access to a traditional taboon oven, you can use a modern method.

This involves using a regular oven with heated stones or pebbles to mimic the traditional cooking environment. Here’s how you can replicate this process at home:

1. Preparation: Clean the stones by boiling them for 30 minutes and allowing them to dry completely. This step ensures the stones are sanitized and safe for cooking.
2. Heating the Stones: Preheat your oven to its highest setting, typically around 550°F (290°C). Place the cleaned stones in a cast iron skillet or a baking sheet and let them heat up for about 30 minutes.
3. Baking the Bread: Once the stones are thoroughly heated, place the rolled-out dough onto the hot stones. Pour a bit of water into a pan at the bottom of the oven to create steam, which helps the bread cook evenly and stay moist. Bake the bread for about 6 minutes until it is golden and cooked through.

You can use this method not only to replicate the texture and flavor of traditionally baked taboon bread but to also bring a piece of Palestinian culinary heritage into your modern kitchen setup.

More details on the types of stones and where to find them in a separate section below.

Additional Insights

• Flavor and Texture: The use of stones gives the bread a unique texture, with a slightly crispy exterior and a soft, fluffy interior. The heat from the stones also imparts a subtle smoky flavor, enhancing the bread’s traditional taste.
• Cooking Variations: Some people might use a baking stone or a pizza stone as an alternative, though the use of pebbles or small stones gives a more authentic result. Another method involves cooking the bread on a hot griddle or skillet if stones are not available.

The Stones Used for Baking Taboon Bread

Types of Stones

The stones used in baking taboon bread are typically small, smooth, and heat-retentive. These stones can be:

• River Rocks: These are naturally smooth and rounded stones found in riverbeds. Their smooth surface is ideal for baking as it does not stick to the dough.
• Lava Rocks: Porous and heat-resistant, lava rocks can also be used, although they are less common.
• Granite or Basalt Stones: These types of stones are durable and can withstand high temperatures, making them suitable for baking.

Where to Find Them

• Garden Centers: Many garden centers sell decorative river rocks that can be repurposed for baking.
• Online Retailers: Websites like Amazon, eBay, and specialty kitchen stores may sell baking stones or similar items.
• Kitchen Supply Stores: Some stores that specialize in baking supplies might carry suitable stones or recommend alternatives like pizza stones or baking steels.
• Home Improvement Stores: Stores like Home Depot or Lowe’s may carry landscaping stones that are appropriate for baking once they are cleaned properly.

Considerations for Use

1. Sanitization: Stones collected from nature should be thoroughly cleaned and sanitized. Boiling the stones for 30 minutes is recommended to ensure they are free from any contaminants.
2. Size and Shape: The stones should be relatively uniform in size, about 1-1.5 inches in diameter, to provide an even baking surface. They should also be smooth to prevent the dough from sticking.
3. Heat Retention: Choose stones that retain heat well to replicate the traditional baking environment of a taboon oven.

How to Make Taboon (Palestinian Flatbread)

Step 1

Mix the flour, yeast, sugar and salt in a large bowl. Next, slowly add the water and keep mixing with your hands.

Once the dough comes together, you can start to drizzle the olive over the bread and bring the sides in.

Keep doing this until the dough is not sticky and is very soft. The dough should bounce back when poked.

Step 2

Then, cover and let it rise for 1.5 hours until doubled in size. Once the dough has risen, punch it down and divide into 6 pieces.

Step 3

First, preheat the oven to 550 degrees F (or the highest temperature). Now place your stones in a cast iron skillet or a pizza pan and place in the oven (lower third) and place a pan at the bottom of the oven.

Next, Roll the dough pieces into balls and let them rise for another 15 minutes.

Flatten the dough balls using your hands and dimple as you roll them out. Each piece should be about 8-10 inches and not too thin.

Step 4

Once the oven is hot (about 30 minutes), you can place the rolled out dough on the rocks and stretch it a bit.

Then, pour water into the pan at the bottom of the oven and close the door. Let the bread cook for about 6 minutes. It will have a golden color.

Repeat with the remaining dough and keep the cooked ones under a towel.

Final Step

Now, serve your bread warm for best taste and texture.

The Cultural Significance of Taboon Bread

Taboon bread, a traditional Palestinian flatbread, holds profound cultural and historical significance.

Often referred to as the “bread of the earth,” this bread has been a staple in Palestinian households for centuries. Its preparation and consumption are deeply embedded in the social and cultural fabric of Palestinian life.

Culinary Heritage:

Taboon bread is traditionally baked in a taboon, a clay oven heated with hot stones. This method dates back to ancient times and is a testament to the resourcefulness and ingenuity of Palestinian cooks.

Symbol of Hospitality:

In Palestinian culture, bread is more than just food; it is a symbol of hospitality and generosity. Offering taboon bread to guests is a common practice, reflecting the warmth and welcoming nature of Palestinian households.

Economic and Social Role:

Historically, taboon ovens were communal and often shared among families in a village. This communal baking practice not only economized resources but also served as a social gathering point. This tradition emphasizes the importance of community and cooperation in Palestinian society.

Historical Resilience:

The practice of making taboon bread has persisted despite various hardships, including economic struggles and political conflicts. The continued making and sharing of this bread serve as a form of cultural preservation and resistance, symbolizing the resilience and enduring spirit of the Palestinian people.

Social Connections and Background

1. Daily Life and Celebrations:
   • Taboon bread is an integral part of daily meals as well as special occasions. It is commonly served with dishes like musakhan, a traditional Palestinian dish of roasted chicken, onions, and sumac.
2. Rural and Urban Links:
   • While traditionally associated with rural life and village communities, taboon bread has also found its place in urban settings. Modern adaptations of the taboon oven allow for the bread to be baked in contemporary kitchens.
3. Educational Aspect:
   • For many Palestinian families, the process of making taboon bread is an educational experience passed down through generations. Children learn the techniques and traditions from their elders, ensuring the continuity of this culinary heritage.
4. International Recognition:
   • Taboon bread has gained international recognition as part of Palestinian cuisine, highlighting the rich culinary traditions of the region.

Serving Suggestions

Traditionally, taboon bread is served with musakhan, a classic Palestinian dish featuring roasted chicken, onions, and sumac. The bread’s soft, slightly chewy texture complements the rich, flavorful toppings of musakhan perfectly.

Other ways to enjoy taboon bread include:

Dips and Spreads

• Serve taboon bread alongside a variety of Middle Eastern dips such as hummus, mutabal and labneh. The bread’s unique texture makes it ideal for scooping up these creamy and flavorful dips.

Wraps and Sandwiches

• Use taboon bread to make delicious wraps or sandwiches. Fill them with falafel, shawarma, or grilled vegetables for a satisfying and portable meal.

Breakfast Delight:

• Enjoy taboon bread for breakfast with a drizzle of olive oil and a sprinkle of za’atar, a baked feta dish, or alongside a plate of fresh tomatoes, cucumbers, olives, and cheese.

Accompaniment to Soups and Stews

• Serve taboon bread as a side to hearty soups and stews. Its firm yet tender texture is perfect for soaking up broths and sauces.

Pizza Base

• Use taboon bread as a base for homemade pizzas. Top with your favorite ingredients and bake until the cheese is melted and bubbly.

Grilled Bread

• For a simple yet delicious treat, grill the taboon bread lightly and enjoy it warm with a side of olive oil dip for dipping.

Freezing:

• Long-Term Storage: To store the bread for longer periods, freeze it. Once the bread has completely cooled, wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped bread in a freezer-safe bag or container. Taboon bread can be frozen for up to three months.
• Reheating Frozen Bread: When ready to eat, thaw the bread at room temperature for a few hours. For a freshly baked taste, reheat in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also use a toaster or a hot skillet to reheat individual pieces.

Reheating Tips:

• Oven Method: Preheat your oven to 350°F and place the bread directly on the oven rack or on a baking sheet. Heat for about 5-10 minutes until the bread is warm and slightly crispy.
• Stovetop Method: Heat a dry skillet over medium heat and warm the bread for 2-3 minutes on each side until heated through.
• Microwave Method: If you’re in a hurry, you can microwave the bread. Wrap it in a damp paper towel and microwave on medium power for about 20-30 seconds. Be cautious with this method as it can sometimes make the bread chewy.

Frequently Asked Questions