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Food Fare: Middle Eastern RecipesTaboon

Jordanian Lafah Bread

In a bowl, combine flour, yeast, sugar and salt. Add water and oil gradually, mixing thoroughly into a firm but slightly sticky dough. Dust flat surface or large cutting board with flour; knead dough until smooth. Lightly grease a large bowl with oil; place dough in bowl, making sure the surface of the dough is lightly coated in oil. Cover with plastic cling wrap and set aside for an hour. The dough ball should almost double in size. Remove dough from bowl and split into six parts, rolling each one into a ball. Cover the dough balls with a moist towel; allow to rest for about ten minutes. Flatten the balls into rounds (12" to 15" diameter). Heat olive oil in a large skillet. Cook rounds in skillet; turning once as they brown. Drain cooked rounds on paper towels.

 

Suggestion: Use Taboon for Shawarma (Jordanian stuffed pita sandwiches).

 

*Taboon Trivia: The term "taboon" comes from the method of cooking. The bread is baked in a taboon (tabun), which is a clay or metal oven shaped similar to a truncated cone. The oven has an opening at the bottom, where the fire can be stoked.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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