- Cork Incubator Kitchens, Carrigaline Industrial Estate, Kilnageary Road, Carrigaline, Co. Cork
- Phone: 086 465 8837
- Email: info@corkincubatorkitchens.ie

Palestinian Taboon Bread Recipe
INGREDIENTS
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cup All Purpose Flour / Maida - 1 1/4 cup
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Sugar -1 tsp
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Instant Yeast - 3/4 tsp
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Salt - 1/2 tsp
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cup Water - 1/4+ 1/2 cup
INSTRUCTIONS
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In a bowl mix together 1/4 cup of flour, sugar, salt and instant yeast.
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Add 1/4 cup of water and make a smooth thick batter.
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Cover and set aside for 15 minutes until bubbly.
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Add the remaining flour and mix well.
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Add water to make the dough sticky and soft.
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Cover and set aside for 20 minutes.
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Preheat oven to 250°C along with the baking tray.
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Dust the dough with flour and divide it into two equal portions.
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Rest the dough for 10 minutes.
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Pat the dough into a slightly thin disc on a board.
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Tilt the board so that the disc falls into the hot tray.
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Bake for 4-5 minutes or until the top is browned.
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Serve it hot out of oven.
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