Taboon is a leavened Palestinian Flatbread baked in a clay oven called Taboon (or tannur) and traditionally served with Musakhan (Sumac Chicken).

These are the ingredients you will need for making Palestinian Taboon Flatbread. Click on 👇 "learn more" for the full list.

Start with adding the water, sugar, and yeast to a large bowl, and stir. Leave it for 10 minutes until it forms bubbles then add the salt, olive oil, and flour.

Mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.

Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size.

Gather some pebbles, and wash them thoroughly with water and dish soap. Dry them using a cloth and place them on a baking dish.

Divide the dough into 6 equal pieces, sprinkle some flour on top of the dough balls, and cover with a clean kitchen cloth. Preheat the oven to 220° C (430° F).

Leave them to rest for another 15 minutes on a lightly floured surface. Working with one piece of dough at a time, set the dough on a floured work surface.

When the pebbles are really hot, carefully transfer the dough circle directly over the pebbles. Bake the bread until golden, for about 5 minutes. Flip it and bake for another 2 minutes.

Serve them with this delicious citrusy Palestinian Sumac Chicken dish Musakhan. Click on 👇 "learn more" for the full recipe with step-by-step instructions.