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Palestinian Taboon Bread

Authentic Palestinian Taboon bread

fluffy palestinian taboon bread
Perfect fluffy taboon

palestinian bread for musakhan
palestinian bread for msakhan
Perfect for a Palestinian breakfast!

Palestinian Manakeesh zaatar
Manakeesh Za’atar with Taboon

Fluffy authentic palestinian tabon bread made in a home oven

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Palestinian Taboon Bread

Palestinian Taboon Bread is a traditional bread typically used for Musakhan or Manakeesh. This recipe is easy to be made at home and makes the best difference in your cooking.
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Course Breakfast, brunch, Dinner
Cuisine Middle Eastern, Palestinian
Servings 10


  • 7 cups all purpose flour + some more for dusting and kneading
  • 3 cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • ¼ cup neutral oil such as canola, mazola, etc.
  • 2 teaspoons salt or to taste
  • 3 tablespoons powdered milk optional


  • To start, begin by adding the flour and salt together to a large bowl. Mix well.
  • Then, warm up the water and make sure it's warm, not hot. Hot water can kill the yeast. Dissolve the sugar and yeast into the warm water. Cover and let it activate for 10 minutes, or until frothy.
  • Now, combine the activated yeast mixture to the flour. Start kneading.
  • Gradually drizzle in the oil as your kneading to help the dough form.
  • Transfer the dough to a clean, dry and floured surface. Knead for a few minutes and pull the dough together, if your hands are too sticky, oil them.
  • Now, knead the dough until its completely soft. If the dough is too sticky and you cant shape it into a soft ball, add more flour, 1 tbsp at a time. Keep in mind it needs to stay a little sticky/soft.
  • Once thats done, cover and let it rise in a warm spot until doubled, about 1.5 hours to 2 hours.
  • In the meantime, clean and dry the river rocks. Place them in a round tray and place them in the oven. Now turn on the oven to preheat to the highest setting your oven goes to. Let the rocks preheat until the dough is ready, about an hour.
  • Once the dough has risen, divide into 10 equal pieces. You can also divide them into 6-8 pieces for very large pieces of taboon.
  • Let them rise again for 10 minutes. When ready, take one ball and flatten it into a round circle, not too thick and not too thin. Place ontop of the preheated rocks, and bake until it puffs up, flip over to let it develop some color and remove immediately. Place in a clean kitchen towel and close the top so it doesnt dry out.
  • Serve with Musakhan, or top with olive oil and zaatar while making to make manakeesh, or use it to eat breakfast.


  • Preheat the rocks ENOUGH. They need a long time to preheat otherwise the dough wont bake right and will take too long.
  • Use CLEAN river rocks to imitate taboon. Unfortunately, you can’t skip out on the rocks. You’ll end up with puffy bread in the oven.
  • Before adding the dough to the oven, top with a mixture of olive oil and zaatar to make manakeesh taboon. 
  • Add whole wheat flour to the dough to give it the authentic touch!
  • Pair this with Palestinian Musakhan, it’s essential to the dish.
  • You can add 3 tbsp powdered milk to the flour prior to mixing it with water to give it extra softness. 
  • This recipe worked well for me on my oven preheated to 525, and under the broiler. Try and test out your oven at different temperatures, but be careful, this can turn crispy and burn very quickly.
Keyword Msakhan, muskhan, Palestinian, taboon
Tried this recipe?Let us know how it was!

2 thoughts on “Palestinian Taboon Bread

  1. Fahmeida Haffejee says:

    Ok , where are you placing the tray of rocks in the oven? Is it in the middle or near broiler ( top element)?

    1. Fatimah says:

      If your broiler is on, I place mine 2 racks below the broiler. You need to keep an eye on it so it doesnt burn.

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