Name: Taboon (Palestinian flatbread)
Prep time: 150 min
Cook time: 50 min
Total time: 200 min
Ingredients: 1 cup Warm water; 1 tbsp Active dry yeast; 1 tbsp Sugar; 7 cups All-purpose flour; 4 tbsp Dry milk; 1 tbsp Salt (leveled); 2 tbsp High-quality olive oil; 2 cups Warm water

Khubiz Taboon (Palestinian flatbread)

December 14, 2023
2 Comments
Breads

Jump to Recipe Print Recipe

Khubiz Taboon is a traditional Palestinian flatbread that holds a special place in Palestinian cuisine. It’s typically baked on hot stones within a Taboon, a clay oven. The intense heat of the stones gives the bread its signature crisp exterior while maintaining a soft and airy inside.

Today, I’ll be sharing how to make our traditional bread, while also offering an alternative baking method for those of us who don’t have the pleasure of having a Taboon oven readily available haha!

Today we’re making Khubiz Taboon! A must in every Palestinian home; We dip it in fresh olive oil and zaatar, have it for breakfast, use it as a base for Msakhan, and find so many other ways to enjoy it. It’s more than just food; it’s a part of our daily life, connecting us to tradition and making every meal feel a little more like home.

Here’s a video to guide you along the process:

@mxriyum
Khubiz Taboon ⏲🎞 Palestinian Flatbread 💐 Recipe: Yeast mixture ~ – 1 cup warm water – 1 tbsp active dry yeast – 1 tbsp sugar Rest of the ingredients ~ – 7 cups AP flour – 4 tbsp dry milk – 1 tbsp salt, leveled – 2 tbsp olive oil (high quality olive oil) – 2 cups warm water (up to 3 cups) Instructions: – Mix together your yeast mixture, cover with a damp paper towel, and set to the side to rise for 10 minutes. – In a large bowl, and in the rest of your ingredients. After 10 minutes add in your yeast mixture last – Begin mixing your dough with your hands, it’s going to be very tough and sticky, but that’s exactly what you want to see! This is going to be a very airy dough recipe – so we definitely don’t want our dough to be tough. A looser, sticky dough can be frustrating, but the end result is very much worth it – Continue to knead, and fold your dough over itself until it becomes a bit smoother. Once you see a smoother consistency, add a bit more olive oil & begin folding the dough over itself until it’s completely smooth – You’ll know your dough is ready to rest once you poke your finger into your dough and it bounces back at you 🙂 – Cover your dough with a damp cloth and let it rest for 1 1/2 – 2 hours or until it’s doubled in size – After your dough has doubled in size, punch out any air bubbles (gently) and divide your dough into 8 medium dough balls. Cover them & let rest for 15-30 minutes – Now, add flour to your surface and to your hands. Begin flattening down your dough with your hands – thin, but not thin enough to where you dough is see through * Make sure your rocks were in the oven before you preheated it to 550°f – we want the rocks to warm up with the oven !! – On to your Hot rocks, stretch out your dough on the rocks, push the tray back into the bottom of the oven, close the oven door and bake for about 5-10 minutes (until golden brown) – Every oven preforms differently !! Keep your eye on your bread so it doesn’t burn – Make sure to cover each price of bread as they come out of the oven with a towel 🙂 we want them to stay soft and warm
♬ original sound – Mariam

Guide – How to bake on stones:

@mxriyum
Replying to @carden Traditional Palestinain Flatbread 🇵🇸🕊️🍉 Both recipes shown in this video are already on my page :,) both will also go live on my blog tomorrow !! Breakfast, lunch, or dinner – both recipes will always be my go to
♬ original sound – Mariam

Few tips:

When mixing the dough with your hands; it’ll feel a bit sticky initially , but that’s what you’re aiming for! This dough is meant to be airy, so don’t worry if it seems a bit loose and sticky—it’s part of the process. While handling a stickier dough might be a bit tricky, the final result makes it all worth it. Slowly add about a tablespoon of olive oil as you go (as demonstrated in the video) to make the kneading process a bit more easy for you.
Oil your hands while kneading; This will help the dough from sticking to your hand.
Remember, feel free to adjust the size of your dough balls, making them smaller or larger, based on your preference. This way, you can control the quantity of flatbreads—whether you opt for a more substantial batch with smaller dough balls or a smaller batch with larger ones.
Make sure your baking stones are preheated with the oven, before you begin baking on them.
Be sure to watch the guide video above on how to bake with stones. If you’re confused at all or have any questions, they are most likely addressed in that video.
Keep a close eye on the bread during baking; every oven is different – as soon as its slightly golden, remove from the oven.
Covering the bread with a towel after baking helps maintain softness.

Process:

Taboon (Palestinian flatbread)

Today we're making Khubiz Taboon! A must in every Palestinian home; We dip it in fresh olive oil and zaatar, have it for breakfast, use it as a base for Msakhan, and find so many other ways to enjoy it. It's more than just food; it's a part of our daily life, connecting us to tradition and making every meal feel a little more like home.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hrs 30 mins

Cook Time 50 mins

Total Time 3 hrs 20 mins

Cuisine Palestinian

Servings 8 medium sized flatbreads

Ingredients

Yeast Mixture:

1 cup Warm water
1 tbsp Active dry yeast
1 tbsp Sugar

Rest of the ingredients:

7 cups All-purpose flour
4 tbsp Dry milk
1 tbsp Salt leveled
2 tbsp High-quality olive oil
2 cups Warm water

Instructions

In a small bowl, mix warm water, active dry yeast, and sugar. Cover with a damp paper towel and let it rise for 10 minutes.
In a large bowl, combine the rest of the ingredients. After 10 minutes, add the yeast mixture.
start mixing the dough with your hands; it’ll feel a bit sticky initially, but that’s what you’re aiming for! This dough is meant to be airy, so don’t worry if it seems a bit loose and sticky—it’s part of the process. While handling a stickier dough might be a bit tricky, the final result makes it all worth it. Slowly add about a tablespoon of olive oil as you go (as demonstrated in the video) to make the kneading process a bit more easy for you.
Continue to knead and fold the dough until it becomes smoother. Once it's somewhat smoother, add a bit more olive oil and keep folding until it's completely smooth.
Test the dough readiness by poking it; if it bounces back, it's ready. Cover the dough with a damp cloth and let it rest for 1.5 to 2 hours or until it doubles in size.
After doubling in size, gently punch out any air bubbles, divide the dough into 8 medium balls, cover, and let them rest for an additional 15-30 minutes.
Preheat your oven to 550°F (ensure the baking stones are in the oven before preheating).
Add flour to your surface and hands. Flatten the dough with your hands—thin, but not so thin that it's see-through.
Make sure your baking stones are in the oven before preheating it to 550°F; warm them up with the oven.
Stretch the dough onto the preheated baking stones and bake for 5 minutes, or until golden brown. (depending on your oven it can take up to 10 minutes)
Keep an eye on the bread, as every oven varies. Cover each piece with a towel as it comes out to keep them soft and warm.
After about 5 minutes, your bread should be done! Repeat the process until you're completed all 8 flatbreads.
And you’re done!