| Taboon bread | |
| Country: | Middle East |
| Type: | Flatbread wrap |
Taboon bread (ar|خبز طابون|khubz ṭābūn) is Levantine flatbread baked in a taboon or tannur clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.[1]
Taboon bread is an important part of Palestinian cuisine,[2] [3] [4] traditionally baked on a bed of small hot stones in the taboon oven.[5] It is the base of musakhan, often considered the national dish of Palestine. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads.[6] In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts.[6] The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread.[7] Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.
In October 2024, Hisham Assaad published his second cookbook names Taboon: Sweet & Savoury Delights from the Lebanese Bakery which features recipes from Lebanon, Palestine, and Syria and highlights the Taboon bread, its method of making and an easy way to make it at home, its uses, and the resurgence of Taboon oven and bread during the attacks and destruction on Gaza (2023-2024).