Palestine · Levant
Taboon Ekmeği
Also known as خبز الطابون, Taboon bread
Slapped over a dome of heated river stones inside a taboon pit oven, leaving the underside dimpled with pebble marks and lightly smoky.
Method
Taboon Pit Oven
Hydration
64%
water to flour
Glycemic index
70
High GI
Energy
275 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 4
- chewiness
- 6
- aroma
- 7
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 275 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 52 g |
| of which sugars | 1 g |
| Fat | 1.4 g |
| Fiber | 2.2 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Domed pebble-marked crust
- Dense chewy base
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.