Tabouna Bread: A Fiery Taste of Tunisian Culinary Tradition
Tabouna bread is easy to make and can be enjoyed with various dishes, particularly with stews and dips.
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.