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Immerse yourself in the distinct flavours of Tunisia with Tabouna, a traditional round bread that’s cherished across the North African region. This recipe takes you on a culinary journey to create this beloved Tunisian bread at home.
1. Traditional Baking Method:
The bread gets its name from the traditional Tunisian clay oven known as a “tabouna.” This oven is designed to cook bread at very high temperatures, resulting in its unique texture and flavour.
2. Round Shape of Tabouna:
The bread is typically round, with a flat, slightly irregular shape. The round form allows it to be easily stacked inside the tabouna oven.
3. Everyday Staple:
In Tunisia, Tabouna bread is a staple in daily meals and is often used to scoop up stews, dips, and other traditional dishes.
4. Tabouna Smoky Flavour:
Baking this bread in the tabouna oven imparts a smoky flavour to the bread, enhancing its overall taste.
5. Minimal Ingredients:
The simple ingredients of the bread—flour, water, yeast, salt, and olive oil—emphasise the purity of the bread and its role as a foundational element in Tunisian cuisine.
6. Regional Variations:
While Tabouna is most commonly associated with Tunisia, you can find similar bread varieties across North Africa, often with slight regional variations in ingredients and preparation.
7. Versatility of Tabouna:
The bread is a versatile accompaniment, equally suitable for serving with breakfast, lunch, or dinner. It pairs exceptionally well with Mediterranean dishes, such as hummus, tzatziki, and falafel.
8. Cultural Significance:
The act of baking the bread often brings people together, fostering a sense of community and tradition. The knowledge of making this bread is passed down through generations.
9. Homemade vs. Commercial:
While the bread is traditionally baked in a clay oven, many people now prepare it at home using their conventional ovens. This adaptation makes it more accessible to a wider audience.
10. Health Benefits of Tabouna:
This bread, with its simple, natural ingredients, is a wholesome addition to the diet. It contains no artificial additives and is a source of carbohydrates, fibre, and essential nutrients.
Baking Tabouna bread is not just a culinary experience but a cultural one that connects you to the rich traditions of North African cuisine. Its simplicity, rustic charm, and delicious flavour make it a special addition to any meal
To craft the perfect tabouna bread, a bread deeply rooted in North African and Middle Eastern culinary traditions, a modest yet specialised set of equipment is essential.
Begin with a MIXING BOWL to seamlessly combine your ingredients—flour, water, yeast, salt, and a touch of olive oil.
Next, an oven equipped with a BAKING STONE or pizza stone is pivotal to replicate the authentic tabouna texture, ensuring a crispy exterior and a soft, airy interior.
A baking peel or a BAKING SHEET proves indispensable for the transfer of your formed dough onto the hot stone within the oven, fostering an even bake.
As the bread emerges, a KITCHEN TOWEL or cloth is the final touch, allowing the freshly baked tabouna to rest, locking in its moisture and preserving its warm, rustic charm.
With these purposeful tools, you’re set to embrace the art of tabouna bread-making, a delightful journey that connects tradition with the present.
Tabouna Bread: A Fiery Taste of Tunisian Culinary Tradition
Equipment
- Mixing bowl
- Oven with a baking stone or pizza stone
- Baking peel or baking sheet
- Kitchen towel or cloth
Ingredients
- 1 kg All-purpose Flour
- 2 tsp Salt
- 10 g Dry Yeast active or instant
- 300 ml Warm Water
- 3 tbsp Olive Oil
- 1 tbsp Sugar
Instructions
- In a mixing bowl, combine little bit of the warm water and yeast. Let it sit for 5-10 minutes until it foams, indicating the yeast is active.
- Add the salt, water, olive oil, and half of the flour to the yeast mixture. Stir until it forms a sticky dough.
- Gradually add the remaining flour, mixing until a firm but pliable dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough back in the mixing bowl, cover it with a clingfilm and kitchen towel, and let it rise for about 1 hour or until it has doubled in size.
- Preheat your oven to its highest temperature (usually around 250°C/480°F) with a baking stone or pizza stone inside. Place a shallow pan of water in the oven to create steam.
- Punch down the risen dough and divide it into 6 equal portions. Shape each into a flat round, about 1cm thick.
- Carefully transfer each round onto the preheated baking stone or pizza stone using a baking peel or an inverted baking sheet.
- Bake for 10-15 minutes until the bread puffs up and has a golden-brown crust.
Notes
- Use a very hot oven and a baking stone for an authentic result.
- I use ftat, square pizza baking tray
- You can enhance the flavour with optional toppings like sesame or nigella seeds.
- Serve Tabouna bread with Tunisian dishes like Chakchouka, Lablabi, or Harira for an authentic experience.
Did you make this recipe?
Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @olga.amara on Instagram and hashtag #flightforfood Twitter: FlightForFood23
While I have you here, may I suggest few you try next:
- Baba de Camelo– Portuguese dessert
- Sharlotka-Russian Apple Cake
Until next time. Keep following and commenting.
1 Comment
Great recipe, very easy to cook.