Tabun bread(خبز طابون khubz tabun), also spelled taboon or taboun, is a type of large, thin flatbread traditionally baked in an oven. It is sometimes baked on hot stones. Tabun bread is popular in Levantine cuisine and neighboring cuisines. Similar breads such as pita bread and tanur bread are also made in the Levant and surrounding regions.

The traditional way to bake tabun bread is in a type of wood or charcoal oven called tabun(طابون). It is often spread over a tray of hot stones and baked. Tabun bread is thinner than regular pita bread and doesn’t generally have a pocket. It is also similar to naan. It can sometimes be confused with saj bread, a similar large and thin Levantine bread; however, unlike tabun bread, saj bread is typically unleavened and cooked on a special convex griddle called saj.

Tabun bread is often plain but can also be garnished with herbs and/or olive oil. It can be served with dip or toppings or as a side dish or snack.

Recipe

Ingredients

• 4 cup all-purpose wheat flour or mixed wheat flour(2 cup whole wheat flour + 2 cup all-purpose wheat flour)
• 1 tbsp yeast
• 1 tsp salt
• 1½ – 2 cup water
• 1 – 2 tbsp olive oil (optional)

Directions

• combine flour, yeast, salt
• gradually mix in water, olive oil until combined into dough
• cover and rest dough until risen, about 30 minutes
• knead
• divide into 4 pieces
• flatten by hand until thin (12″ to 18″ in diameter)
• bake(425°F) until lightly browned, about 15 minutes
• let cool
• serve