We are at the final week of the mega BM. For the first day, it is a baked bread from Palestine. Taboon bread or Laffa, is a yeast based dough baked in a special oven called taboon. Palestinians use taboon to bake breads and cook. The oven is built below the ground and is covered with pebbles which retains heat and makes some amazing breads. Also known as Iraqui Pita bread, this is a famous street food. You get it rolled, filled with hummus, falafel and meat. This is the base bread for Manakish zaatar where, olive oil and zaatar spice are applied on the dough and baked.
Usually the bread is made as a huge circle. But as I was baking in my oven, I made it to fit the tray I have. If you can get your hands at pebbles, then line the tray with pebbles, heat the oven along with them and bake the bread on the pebbles. It will give you an almost authentic taboon bread. As I didn’t have any pebble at home, I preheated my oven along with the tray so that it was sizzling hot when I placed the shaped bread on it. The colour of the bread turned out awesome and the crusty bread was amazing. My daughter loved it so much. As you have seen in my previous posts, she doesn’t need any accompaniment for the breads I bake. She loves them as a snack and is so happy when I bake her crusty breads.
Makes 2 Breads
Ingredients:
All Purpose Flour/ Maida – 1 cup + 1/4 cup
Sugar – 1 tsp
Instant Yeast – 3/4 tsp
Salt – 1/2 tsp
Water – 1/4 cup + 1/2 cup
Procedure:
In a bowl mix together 1/4 cup of flour, sugar, salt and instant yeast.
Add 1/4 cup of water and make a smooth thick batter.
Cover and set aside for 15 minutes until bubbly.
Add the remaining flour and mix well.
Add water to make the dough sticky and soft.
Cover and set aside for 20 minutes.
Preheat oven to 250°C along with the baking tray.
Dust the dough with flour and divide it into two equal portions.
Rest the dough for 10 minutes.
Pat the dough into a slightly thin disc on a board.
Tilt the board so that the disc falls into the hot tray.
Bake for 4-5 minutes or until the top is browned.
Serve it hot out of oven.
Taboon Bread Recipe
Ingredients
- cup All Purpose Flour / Maida - 1 1/4 cup
- Sugar -1 tsp
- Instant Yeast - 3/4 tsp
- Salt - 1/2 tsp
- cup Water - 1/4+ 1/2 cup
Instructions
- In a bowl mix together 1/4 cup of flour, sugar, salt and instant yeast.
- Add 1/4 cup of water and make a smooth thick batter.
- Cover and set aside for 15 minutes until bubbly.
- Add the remaining flour and mix well.
- Add water to make the dough sticky and soft.
- Cover and set aside for 20 minutes.
- Preheat oven to 250°C along with the baking tray.
- Dust the dough with flour and divide it into two equal portions.
- Rest the dough for 10 minutes.
- Pat the dough into a slightly thin disc on a board.
- Tilt the board so that the disc falls into the hot tray.
- Bake for 4-5 minutes or until the top is browned.
- Serve it hot out of oven.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Baking with pebbles sounds so interesting. And it is amazing to write about a recipe all the way from Palestine cuisine. The taboon has turned out so nice and inviting!
Always want to bake bread with pebbles to get the Authentic touch, and its definitely a hard task for me to get pebbles here. However our humble oven is there to bake some amazing bread in our own way na. Taboon bread looks fabulous.
you and Priya must have created a great collection of baked breads. This taboon bread is another proof of it. Fabulous bread recipe.
Huh! Baking with the pebbles is a unique way for sure. The bread sounds awesome and lucky Sruthi who gets to taste all the goodies.
Very interesting to bake on pebbles ! If ever I try this bread I will make sure I get some of these pebbles which are stout our complex . It would be great creating a bread with a different concept . The bread has a super crust and I am sure it’s one of its kind .
Excellent choice Gayathri..I had this bookmarked and read about how it is made, I had some confusion about it was made in some recipes and resorted to easier ways..you have surely done it well..
This BM is definitely a learning experience, So many different types of breads from all over the world…my bookmark folder is overloaded now. Interesting to know how bread is made on pebbles. Well done Gayathri!!
Your all bread recipe are quite innovatiive and interesting… so much baked bread recipe you have.
What a wonderful discovery.. a tasty looking bread and quite easy to make. I can imagine how the one baked in a taboon tastes. A good tip to have the baking tray heated too.
OMG what a nice bread. Love the way how the same recipe but different procedure and different texture.
This is such an interesting method of baking using pebbles! Learnt something new today! And this bread looks nice and I would love to have it with a cup of coffee
This is such an interesting method of baking using pebbles! Learnt something new today! And this bread looks nice and I would love to have it with a cup of coffee
I also read about using pebbles when baking to get heat and texture. I want to give that a try some day. between what a beautiful texture you have for the bread and I am sure your daughter would have been very excited to eat this.