Taboon Bread (Nourishment and Sustenance) - Chef Tariq | Middle Eastern Recipes (2024)

FAQs

Where is taboon bread from? ›

The history of Taboon bread is closely intertwined with the history of Palestine. The bread takes its name from the taboon oven, which has been used for centuries in Palestine for baking bread. The process of making Taboon bread is deeply ingrained in Palestinian culture and is a beloved tradition.

Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

Delicious when served cold or toasted, the Soft Pittas can be enjoyed with a whole host of tasty flavour combinations. Versatile in nature, the Soft Pittas are tailored to suit any mealtime occasion, at home or on the go, ready for the mid-week madness or a mouth-watering lunch during a sunny weekend.

Taboon bread is a Levantine flatbread traditionally baked in a dome-shaped clay oven called a taboon. It's made from a simple dough of flour, water, salt, yeast, and oil rolled out into thin rounds and slapped onto the taboon oven's inner walls.

While taboon consists of simple bread ingredients—flour, salt, sugar, and water. It's the traditional oven made from pebbles, mud, and olive branches that gives taboon its distinct earthy flavor.

Pita bread, manakish, and barbari bread represent centuries of culinary heritage, reflecting the diverse cultures, traditions, and flavors of the Middle East.

Pita bread is a light, delicate bread that is less dense, low-calorie, and has fewer carbohydrates than many other types of bread. When made with whole-grain wheat flour, it also contains more fiber and antioxidants than regular bread (especially white bread).

Granted, you might be wondering if you can get away with serving only room temperature or even cold pita bread with this delectable dish. While you're more than welcome to do so, it does compromise the quality of the gyro plate since a nice heated piece of bread is by far better than cold.

Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.

How to fill a pita without it cracking? ›

Instead of cutting the bread directly in half, trim a 1 ½" opening from the top. Flip that trimmed piece over and tuck it into the bottom of the pocket before filling it with whatever you happened to be craving. You're basically giving your pita a kevlar vest.

You know those pitas that crack when you try to open them up, making them impossible to stuff properly? It's because they've dried out too much. To prevent that, wrap them in a clean kitchen towel as soon as they come out of the oven.

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread.

Taboon bread is an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven. It is the base of musakhan, often considered the national dish of Palestine.

Bread is made in a wide variety of ways and differs from region to region within Turkey. Each region, and often each bakery, has their own secrets to how to produce the perfect bread and these secrets are passed down from generation to generation.