Pareve
4 flatbreads
Intermediate
30 minutes
2½–3 hours
HaMotzi
Taboon bread takes its name from the clay oven (taboon) in which it was traditionally baked — a dome-shaped vessel heated with coals, its floor covered with smooth stones that press dimples into the dough as it bakes. The result is a flatbread unlike any other: thick, dimpled, slightly charred, with an earthy, smoky flavor that no conventional oven can fully replicate (though we get close).
In Israel, taboon bread is the bread of musakhan (roasted chicken and sumac on bread), the bread of shakshuka scooping, the bread sold warm from bakeries in Jaffa and Akko. For Palestinian and Israeli Jewish cooks alike, it is a bread of the land itself — simple flour, water, salt, and yeast transformed by fire and stone into something primordial and deeply satisfying.
This home recipe uses a hot baking stone and a technique of pressing the dough onto heated pebbles (or simply dimpling with your fingers) to approximate the taboon effect. The bread is thick, chewy, and perfect for wrapping around grilled meats or tearing alongside dips and salads.
What Makes This Special
- Stone-baked dimples — Pressed onto hot pebbles or dimpled by hand for signature texture.
- Thick and chewy — Heartier than pita, designed for wrapping and scooping.
- Smoky flavor — High-heat baking on stone creates charred spots and earthy taste.
- Israeli staple — The bread of musakhan, shakshuka, and street food stalls.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g flour. Separate challah without a bracha at this quantity.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade bread baked by a Jewish person fulfills Pas Yisroel.
- Brachot: Before eating: HaMotzi. After eating: Birkat HaMazon.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 400 g | 3¼ cups | 100% |
| Whole wheat flour | 100 g | ¾ cup | 25% |
| Fine sea salt | 9 g | 1½ tsp | 1.8% |
| Instant yeast | 5 g | 1½ tsp | 1% |
| Warm water | 330 g | 1⅓ cups | 66% |
| Olive oil | 20 g | 1½ tbsp | 4% |
Step-by-Step Instructions
Step 1: Mix and Knead
Combine flours, salt, yeast. Add water and oil. Knead 8 minutes until smooth. The whole wheat makes it slightly rougher than a white-flour dough.
Step 2: Rise
Cover, rise 1½ hours until doubled.
Step 3: Shape
Preheat oven to 250°C / 480°F with a baking stone. Divide dough into 4 pieces. On a floured surface, stretch each into a rough oval about 25 cm (10 in) long and 1 cm (½ in) thick. Press your fingertips firmly all over the surface to create deep dimples.
Step 4: Bake
Slide onto the hot stone. Bake 8–10 minutes until puffed in spots and charred at the edges. The dimples should be crispy while the bread remains chewy.
Storage & Make-Ahead
- Best served: Warm from the oven. Wrap in a towel to keep soft.
- Room temperature: Keeps 1 day; reheat in hot oven or on a grill.
- Freezing: Freeze up to 2 months. Reheat directly on oven rack or grill.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Bread too thin | Rolled instead of stretched | Stretch by hand; taboon should be thick (~1 cm) |
| No char marks | Oven not hot enough | Preheat stone at maximum temperature for 30+ minutes |
| Bread tough | Over-kneaded or over-baked | Knead only 8 minutes; pull at 8–10 minutes |
Frequently Asked Questions
Can I grill taboon bread?
Yes! Grilling on a hot charcoal or gas grill is the closest approximation to a traditional taboon oven. Cook 2–3 minutes per side over high heat.
What is the difference between taboon and laffa?
They are closely related. Laffa is typically thinner and softer, baked on the walls of a tandoor-style oven. Taboon is thicker, dimpled, and baked on the floor of a stone oven.
What dishes use taboon bread?
Musakhan (chicken with sumac and onions on bread), shish kebab wraps, hummus scooping, and any dish where you need a sturdy bread for wrapping or soaking up sauces.
Can I use all bread flour?
Yes, but the whole wheat adds earthiness and texture that complements the rustic character of taboon bread.
Breads of the Land
Explore more Israeli and Sephardi breads on the Kosher Bread Path.