How to Make Taboon Bread (and Why You Should)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats while vegetable oil is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough offers a unique flavor, while baking powder is more accessible.

sesame seeds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch, while pumpkin seeds are often cheaper.

Prepare the starter by combining bread flour, yeast, and sugar in a large bowl.

Gradually add lukewarm water while mixing until smooth.

Cover with cling film and set aside for 1 hour.

In another bowl, add all the bread ingredients except olive oil and mix until well combined.

Transfer to the starter and mix until incorporated, then add olive oil and knead until a dough forms.

Knead the dough in the bowl for about 5 minutes until smooth and not sticky.

Lightly grease the bowl with olive oil, cover with cling film, and let rise for 90 minutes until doubled in size.

Punch down the dough, fold it, and form into a ball, then cover and refrigerate overnight.

The next day, let the dough sit at room temperature for 2 hours.

Divide the dough into 4 equal pieces and shape each into a ball, then let rest for 15 minutes.

Heat a skillet over medium heat and roll each ball into a round disc about 1/8 inch thick.

Transfer the rolled dough onto a greased metal bowl and stretch it out.

Carefully transfer the dough onto the heated skillet, brush with olive oil, and cook until bubbles form and the bottom is lightly browned, then flip and cook for another 2 minutes.

Remove from heat and repeat with remaining dough, keeping cooked flatbreads warm under a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens