Taboon bread () is Levantine flatbread baked in a '' taboon'' or '' tannur'' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.

Variations

''Taboon'' bread is an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the ''taboon'' oven. The hot stones give the bread an uneven texture and prevent the formation of bubbles in the bread due to the expanding water vapor, which facilitates adding toppings to it, but also prevents the formation of an inner hollow pocket like pita. It is the base of '' musakhan'', often considered the national dish of

Palestine Palestine, officially the State of Palestine, is a country in West Asia. Recognized by International recognition of Palestine, 147 of the UN's 193 member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and th ...

. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads. (reprinted from 1935 edition) In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts. The ordinary ''taboon''-bread was slightly smaller in size than the ordinary ''tannur''-bread. (reprinted from 1935 edition), Diagram 30 Over the centuries, bread-making in communal ''taboons'' played an important social role for women in Palestinian villages.

References

{{Levantine cuisine Jordanian cuisine Flatbreads Iraqi cuisine Israeli breads Palestinian cuisine Lebanese cuisine Levantine cuisine Mediterranean cuisine Syrian cuisine Turkish cuisine Saudi Arabian cuisine Emirati breads Emirati cuisine Yemeni breads Stuffed dishes

Variations

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References