Palestinian Taboon Bread
Traditional taboon bread with za’atar: an easy homemade Middle Eastern flatbread, soft, rustic, and perfect for dipping, wrapping, or sharing.
Ingredients
- 4 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ¼ cup lukewarm water
- 2 tablespoons olive oil
- 2 tablespoons za'atar
Instructions
- In a large bowl, combine the flour, yeast, sugar, salt, and za'atar.
- Gradually add the lukewarm water, mixing until the dough begins to form.
- Pour in the olive oil and continue kneading until you have a smooth and elastic dough.
- Cover the dough and let it rise for about 2 hours, or until it has doubled in volume.
- Preheat your oven to its highest temperature. If you have a pizza stone, place it in the oven to heat up.
- Divide the dough into small balls, then roll each ball into a flat disc.
- Bake each disc of dough on the preheated stone in the oven for about 2 to 3 minutes, or until the bread puffs up and has light golden spots.
- Serve warm.
Notes
For extra flavor, lightly brush the breads with olive oil before baking or sprinkle a little extra za’atar over them as they come out of the oven.