Taboon bread

Variations

• Taboon bread is an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven. It is the base of musakhan, often considered the national dish of Palestine. German orientalist Gustaf Dalman documented its making in Palestine in the early 20th-century, among other types of breads. 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. The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread. Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.
• It is popular in Israel, where it is also called laffa or sometimes "Iraqi pita". It is common at bakeries, and at food stands where it is mostly used to wrap shawarma, falafel, or hummus. Thin saj flatbread is sometimes also referred to as laffa. In Jerusalem, this type of flatbread is also known as eshtanour.