Palestinian Bread Recipe: Soft, Puffy Taboon-Style Flatbread

Palestinian bread is a soft, chewy flatbread often associated with taboon baking, traditionally made in a very hot oven and served alongside meals or used to scoop up dips. This home version uses a hot baking stone or steel to encourage a lightly blistered surface and tender center, while keeping the dough simple and easy to handle.

Ingredients

4 cups (500 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
1½ cups (360 ml) lukewarm water, about 100–110°F (38–43°C)
2 teaspoons (6 g) instant yeast
1 teaspoon (4 g) granulated sugar
1½ teaspoons (9 g) fine salt
2 tablespoons (30 ml) olive oil
1 tablespoon (9 g) sesame seeds, optional
1 tablespoon (9 g) za’atar, optional, for serving or sprinkling

Instructions

Set up the oven and baking surface. Place a baking stone or baking steel on a rack in the upper-middle part of the oven, leaving enough room to slide bread onto it. Heat the oven to 500°F (260°C), or to its highest setting if it does not reach that temperature. Allow at least 45 minutes for the stone or steel to heat thoroughly. If you do not have one, use a heavy inverted baking sheet; it will not hold heat quite as evenly, but it can still bake good flatbread.
Mix the dough. In a large bowl, stir together the lukewarm water, instant yeast and sugar. Add the flour, salt and olive oil. Mix with a sturdy spoon until the flour is mostly incorporated and no dry patches remain. The dough should feel soft and a little tacky. If it is stiff or dry, add water 1 tablespoon (15 ml) at a time; if it is very wet and impossible to gather, add flour a tablespoon at a time rather than pouring in a large amount.
Knead until smooth. Turn the dough onto a lightly floured counter and knead for about 8 minutes, pressing it away with the heel of your hand and folding it back over itself. It will become more elastic and less sticky as you work. A stand mixer fitted with a dough hook can do this in about 5 minutes on low speed. Avoid adding too much extra flour: a slightly soft dough is more likely to bake up tender than a dry, tight one.
Let the dough rise. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with a plate, reusable cover or clean towel and leave it in a comfortably warm spot until it looks roughly doubled, about 60 minutes. The exact time depends on room temperature. Start the oven preheating during this rise so the stone or steel is ready when you are.
Divide and rest. Gently press the dough to release some of its larger air pockets, then divide it into 8 equal pieces. For uniform breads, weigh the dough and divide the total weight by eight; each portion will be about 110 g. Shape each piece into a ball, cover them, and rest for 15 minutes. This short pause relaxes the dough so it is easier to roll without springing back.
Shape the breads. Lightly flour the counter and a rolling pin. Roll one ball into a round about 7 inches (18 cm) across and roughly ⅛ inch (3 mm) thick. Keep the remaining balls covered while you work. Aim for an even thickness rather than a perfectly circular outline; a very thin center or thick edge can bake unevenly. If the dough resists, leave it covered for another 5 minutes, then continue.
Bake in batches. Carefully place one or two rounds on the hot stone or steel, depending on the space available. Bake for about 2 minutes, until the surface has bubbles and scattered brown spots and the underside is cooked. Turn with tongs and bake for another 1–2 minutes. The breads should remain flexible, not crisp all the way through. Transfer them to a clean towel and cover loosely while you bake the remaining rounds. Watch the first batch closely because ovens and baking surfaces vary.
Finish and serve. If desired, brush the warm breads lightly with olive oil and scatter over sesame seeds or za’atar. Stack and cover them for a few minutes to keep the crust supple. Serve warm, or let them cool completely before packing for storage.

Tips

Measure flour gently. If using cups, fluff the flour first, spoon it into the cup and level the top. Scooping directly from the bag can pack in extra flour and make the dough dry. A kitchen scale is the most consistent option.
Use the dough’s feel as a guide. Flour absorbs water differently by brand and humidity. The dough should be soft and slightly tacky, but still gather into a ball. Add small amounts of water or flour only as needed, and give the dough time to absorb each addition before adjusting again.
Preheat the baking surface fully. A hot stone or steel helps the bottom cook quickly while bubbles form on top. If the bread stays pale and limp, the surface may not be hot enough. If it darkens before the middle cooks, lower the oven setting slightly or roll the rounds a little thinner.
Keep uncooked dough covered. Exposed dough can form a dry skin that is difficult to roll and may crack during baking. Work with one ball at a time and keep the rest under a clean towel or lightly oiled cover.

Serving Suggestions

Serve the bread warm with hummus, labneh, olive oil and za’atar, or alongside soups, stews and grilled vegetables. Its flexible texture makes it useful for scooping up lentils, beans and saucy dishes. You can also tear it into pieces for a shared table, or fold a round around falafel, roasted vegetables or a simple salad for a quick sandwich. For a simple finishing touch, brush a warm round with olive oil and add a pinch of za’atar just before serving.

For a meal inspired by Palestinian table traditions, offer several small dishes and let everyone use the bread to scoop or wrap bites. Za’atar blends vary, but commonly include dried herbs, sesame and sumac; if you do not have za’atar, serve the bread plain or use olive oil with sesame and a little sumac. The sesame and za’atar in this recipe are optional finishes, not required dough ingredients.

Variations

Use part whole-wheat flour: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The breads will taste nuttier and may be a little denser. Whole-wheat flour absorbs more water, so keep a tablespoon or two of extra water nearby and add it only if the dough feels firm.

Add a seed topping: Brush the shaped rounds lightly with water or olive oil and sprinkle with sesame seeds before baking. Press the seeds gently so they adhere. Nigella seeds are another savory option if you have them; they have a more pronounced, slightly onion-like flavor than sesame.

Make smaller breads: Divide the dough into 10 or 12 pieces instead of 8 and roll each round a little smaller. Smaller rounds are convenient for individual servings, but they bake faster, so begin checking them after about 2 minutes total.

Try a stovetop method: Heat a dry, heavy skillet over medium-high heat until hot. Cook one round at a time for about 1–2 minutes per side, turning when bubbles appear and brown spots form. The bread may be less blistered than oven-baked bread, and the pan may need a brief adjustment between rounds to prevent scorching.

Storage and Reheating

Let the bread cool completely before storing so trapped steam does not make it soggy. Put the rounds in an airtight bag or container and refrigerate them within 2 hours of baking; they keep well for about 3–4 days. Refrigeration can make flatbread feel firm, so warm only the amount you plan to eat. For longer storage, freeze cooled breads in a freezer-safe bag with parchment between them for up to 2 months. Thaw at room temperature or warm them directly from frozen.

To reheat, wrap a stack in foil and warm it in a 300°F (150°C) oven for about 8–10 minutes, or heat individual breads in a dry skillet for 20–30 seconds per side. A few drops of water on the surface before warming can help restore softness, but avoid soaking the bread. Reheat only once if possible, since repeated heating dries it out. Discard bread that develops an unusual smell, visible mold or an unexpectedly damp texture.

Frequently Asked Questions

Is this the same as pita bread?
They are related styles of flatbread, but the names can refer to different breads and methods across the region. This recipe is taboon-style in spirit: it aims for a soft, chewy round with bubbles and browned spots from a very hot baking surface. It is not designed to form a large, even pocket like many commercial pita breads.

What is a taboon oven?
A taboon is a traditional oven used for baking bread in parts of the region, with local designs and methods varying. A home oven with a thoroughly preheated stone or steel imitates the important feature for this recipe: a very hot surface that cooks the dough quickly. You do not need a special oven to make a satisfying home version.

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. Cold dough rises more slowly, so allow it to sit at room temperature until puffy before dividing, which may take 45–90 minutes depending on the room. You can also refrigerate the divided balls, covered, and let them lose their chill before rolling.

Why did my bread turn out tough?
Common causes include adding too much flour, rolling the rounds too thick, or baking them for too long. Keep the dough soft, roll to about ⅛ inch (3 mm), and remove each bread as soon as it is cooked and spotted. Stacking the breads under a towel after baking helps keep them pliable.

Can I use active dry yeast instead of instant yeast?
Yes. Use 2 teaspoons (about 6 g) active dry yeast and stir it into the lukewarm water with the sugar. Leave it for 5–10 minutes, until it looks foamy, then mix in the remaining ingredients. If it does not foam, the yeast may be old or the water may have been too hot or too cool.

Do I need to brush the bread with oil?
No. Olive oil in the dough adds tenderness, while brushing the finished bread is optional. Leave it plain for a versatile table bread, or add a light brush of oil and za’atar when you want a more fragrant finish. Add toppings after baking if you prefer a softer, less toasted flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).