Taboon bread, main component of musakhan
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| Type | Flatbread wrap |
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| Place of origin | Middle East |
 Media: Taboon bread | |
Taboon bread (Arabic: خبز طابون, romanized: khubz ṭābūn) is Levantine flatbread baked in a taboonortannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.[1]
Taboon bread is an important part of Palestinian cuisine,[2][3][4] traditionally baked on a bed of small hot stones in the taboon oven.[5] It is the base of musakhan, often considered the national dish of Palestine. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads.[6] In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts.[6] The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread.[7] Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.[5]
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{{cite book}}: CS1 maint: location missing publisher (link) (reprinted from 1935 edition), Diagram 30
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