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

This soft and chewy flatbread is also perfect for making wraps, dipping into soups, or serving with dips and mezze.

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.

Dust the dough ball with more flour, then flatten and stretch it gently with your hands until you have a roughly 20 cm (8") Ø circle.

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.