Taboon bread, also known as laffa or Iraqi pita, is a traditional Middle Eastern flatbread that is popular in various countries such as Palestine, Israel, Jordan, and Iraq. It is typically cooked in a taboon oven, a dome-shaped clay oven that is heated by wood fire or gas. Taboon bread has a soft, chewy texture and a slightly charred exterior, making it a perfect accompaniment to various dishes like hummus, falafel, or grilled meats.
Making taboon bread at home requires minimal ingredients, but the process may take some practice to perfect. Here’s a traditional recipe to make taboon bread:
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil (plus extra for brushing)
- Cornmeal or semolina for dusting
Instructions:
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Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated.
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Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Gradually incorporate the flour into the wet ingredients until a rough dough forms.
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Knead the dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You may need to add more flour if the dough is too sticky, or a little water if it’s too dry.
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First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
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Preheat the oven: If you don’t have a taboon oven, preheat your conventional oven to the highest temperature possible (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven while preheating.
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Shape the dough: Once the dough has risen, punch it down to deflate it and transfer it to a floured surface. Divide the dough into 8 equal portions and shape each portion into a ball. Cover the dough balls with a kitchen towel and let them rest for about 10-15 minutes.
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Roll out the dough: Take one dough ball at a time and roll it out into a thin circle, about 8-10 inches in diameter. Dust the surface with flour as needed to prevent sticking.
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Cooking on the stovetop: If you don’t have a taboon oven or pizza stone, you can cook the taboon bread on a hot cast-iron skillet or griddle. Heat the skillet over medium-high heat and cook the rolled-out dough for about 1-2 minutes on each side until it puffs up and develops golden brown spots.
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Cooking in the oven: If using a pizza stone or baking sheet, carefully transfer the rolled-out dough onto the hot stone or baking sheet sprinkled with cornmeal or semolina. Bake for 2-3 minutes on one side, then flip the bread over using tongs or a spatula and bake for an additional 1-2 minutes, or until both sides are lightly browned and the bread is puffed up.
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Keep warm: As each bread is cooked, stack them on a plate and cover them with a clean kitchen towel to keep them warm and soft.
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Serve: Serve the taboon bread warm with your favorite Middle Eastern dishes, such as hummus, baba ganoush, or shawarma. It can also be used as a wrap for sandwiches or stuffed with various fillings like grilled vegetables or falafel.
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Storage: Taboon bread is best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm it in a low oven for a few minutes until heated through.
Mastering the art of making taboon bread may take some experimentation with dough consistency and cooking times, but the reward of enjoying freshly baked, homemade bread is well worth the effort. With practice, you’ll be able to recreate the authentic flavors and textures of this beloved Middle Eastern staple in your own kitchen.
More Informations
Taboon bread, originating from the Levant region, holds a significant cultural and culinary importance in Middle Eastern cuisine. Its preparation method and variations differ slightly across regions, reflecting the diverse culinary traditions of the area.
Cultural Significance:
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Symbolism: Taboon bread is more than just a staple food; it holds cultural significance and is often regarded with reverence in Middle Eastern cultures. It symbolizes hospitality, warmth, and communal dining, often served fresh and warm to guests as a sign of welcome and generosity.
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Social Bonding: The process of making taboon bread is often a communal activity, where family members or neighbors gather to prepare and cook the bread together. This fosters social bonding and strengthens community ties, as people share stories, laughter, and traditions while engaged in the age-old practice of breadmaking.
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Culinary Tradition: Taboon bread serves as a versatile accompaniment to a wide array of dishes, from savory spreads like hummus, labneh, and baba ganoush to grilled meats, vegetables, and salads. Its soft, pillowy texture and slightly charred exterior enhance the dining experience, providing a satisfying contrast of flavors and textures.
Regional Variations:
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Palestinian Taboon Bread: In Palestine, taboon bread is often larger and thinner, resembling a large, round sheet. It is typically cooked in traditional taboon ovens, which are clay or stone structures heated by wood fire. The bread is stretched thin and slapped onto the inner walls of the oven, where it bakes quickly and develops a slightly charred exterior.
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Israeli Laffa: In Israel, taboon bread is known as laffa or Iraqi pita. It is similar in preparation to Palestinian taboon bread but may be slightly thicker and softer. Laffa is often used to wrap falafel, shawarma, or grilled meats, creating a portable and flavorful street food.
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Jordanian Shrak: In Jordan, taboon bread is known as shrak or markook. It is rolled out thinly and cooked on a hot griddle or saj (a convex metal griddle), resulting in a soft, stretchy bread that pairs well with Jordanian mezze dishes like moutabbal (eggplant dip) and fattoush (bread salad).
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Iraqi Khubz Tannur: In Iraq, taboon bread is called khubz tannur, which translates to “oven bread.” It is traditionally baked in tannur ovens, similar to taboon ovens, and is enjoyed with dishes like kebabs, stews, and dolma (stuffed vegetables).
Modern Adaptations:
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Home Cooking: While taboon bread is traditionally cooked in specialized ovens, home cooks often adapt the recipe to be cooked on stovetops using cast-iron skillets or griddles. This allows for greater accessibility and enables individuals to enjoy freshly baked taboon bread in their own kitchens.
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Commercial Production: With the increasing popularity of Middle Eastern cuisine worldwide, taboon bread is now commercially produced and available in grocery stores and bakeries in many countries. While convenient, commercially produced taboon bread may lack the authentic flavor and texture of homemade varieties.
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Global Fusion: Taboon bread has also found its way into fusion cuisine, where it is used as a base for innovative dishes that combine Middle Eastern flavors with international ingredients and cooking techniques. It is not uncommon to find taboon bread pizzas, wraps, or sandwiches on restaurant menus around the world.
Nutritional Profile:
Taboon bread is primarily made from flour, water, yeast, salt, and sometimes a small amount of olive oil or sugar. It is relatively low in fat and sugar and provides a good source of carbohydrates, making it a filling and energy-rich food. However, its nutritional profile can vary depending on the specific ingredients and cooking methods used.
In conclusion, taboon bread embodies the rich culinary heritage and communal traditions of the Middle East. Its simple yet versatile preparation method, cultural significance, and regional variations make it a beloved staple in Middle Eastern cuisine and a symbol of hospitality and togetherness. Whether enjoyed fresh from the oven or incorporated into innovative dishes, taboon bread continues to captivate palates and bring people together across cultures and continents.