Palestinian Taboon Bread (Khubz Taboon)

Name: Palestinian Taboon Bread (Khubz Taboon)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Palestine
Ingredients: 4 cups (500 g) all-purpose flour; 1 tablespoon (9 g) instant yeast; 1 teaspoon (6 g) salt; 1 tablespoon (12 g) sugar; 2 tablespoons (30 ml) olive oil; 1 1/2 cups (355 ml) warm water (about 110°F / 43°C); 2 tablespoons (15 g) sesame seeds (optional, for topping)

خبز طابون Khubz TaboonSay it: KOOBZ tah-BOON

By the Passport Plate editors. Published November 14, 2026.

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Taboon is a traditional Palestinian flatbread baked in a clay oven called a taboon, which is heated with wood or dried dung. It has a soft, chewy texture with characteristic dimples on the surface and a slightly smoky flavor from the high-heat baking. Eaten daily across Palestine, it is often used to scoop up dips like hummus or to wrap grilled meats and salads. The bread's distinctive puffed pockets and golden crust make it a beloved staple of Palestinian home cooking and festive meals alike.

Palestinian Taboon Bread (Khubz Taboon)

خبز طابون, Khubz Taboon

Pronounced KOOBZ tah-BOON

Serves: 8
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

8 servings

4 cups (500 g)500 g (4 cups) all-purpose flour
1 tablespoon (9 g)9 g (1 tablespoon) instant yeast
1 teaspoon (6 g)6 g (1 teaspoon) salt
1 tablespoon (12 g)12 g (1 tablespoon) sugar
2 tablespoons (30 ml)30 ml (2 tablespoons) olive oil
1 1/2 cups (355 ml)355 ml (1 1/2 cups) warm water (about 110°F / 43°C)
2 tablespoons (15 g)15 g (2 tablespoons) sesame seeds (optional, for topping)

Method

In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
Make a well in the center and add the olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, cover, and let rest for 15 minutes.
On a floured surface, roll or pat each ball into a 6-inch (15 cm) circle about 1/4 inch (6 mm) thick. Press your fingertips firmly into the surface to create deep dimples all over.
Sprinkle with sesame seeds if using, pressing them lightly into the dough. Let the shaped breads rest uncovered for 10 minutes.
Meanwhile, preheat a pizza stone or heavy baking sheet in the oven to 475°F (245°C).
Carefully transfer 2-3 breads at a time onto the hot stone. Bake for 6-8 minutes until puffed, golden on the edges, and the bottom is lightly browned with some charred spots.
Remove with tongs and wrap in a clean kitchen towel to keep soft while you bake the remaining breads.

Regional variants

Some families brush the dimpled dough with a thin za'atar and olive oil paste before baking to create a flavored version known as manakish-style taboon. Modern cooks sometimes use a very hot cast-iron skillet on the stovetop instead of the oven.

Cook's notes

For the most authentic smoky flavor, add a few wood chips to a small cast-iron pan placed on the oven floor during baking.
The dimples are essential; they help the bread develop its signature texture and hold onto olive oil or za'atar when served.
If the bread does not puff, your oven may not be hot enough; preheat longer next time.

Serve with

Hummus, labneh, olive oil and za'atar, or grilled meats and fresh salads

Make ahead and storage

Best eaten fresh, but can be frozen after baking for up to 1 month. Reheat directly from frozen in a hot oven for 3-4 minutes.

Palestinian Taboon Bread (Khubz Taboon)