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Taboon bread is a staple of Middle Eastern cuisine traditionally baked in a taboon oven. In the old days these ovens were built below the ground, and a key to heating them was hot, smooth stones that were at the bottom of the oven. The bread dough would be placed directly on the stones creating the signature bumps that distinguishes taboon bread from other types. Taboon ovens these days are built above ground, but the hot stones remainded as a way to bake the bread.

While most of us don't have such a clay oven at home, we can still use the conventional oven with a tray of pebbles (or a pizza stone or a cast iron skillet) to bake these Palestinian flatbread.
You can serve this flatbread with yoghurt, olive oil with zaatar (it's pronounced za-ah-tar), hummus, sumac chicken or even use it to make Turkish Lahmacun.

Za'atar, the Middle Eastern spice mixture is a blend of dried herbs (thyme, oregano or marjoram), sumac, cumin and coriander with sesame seeds. You can purchase pre-made za'atar or easily make your own.
BreadZa'atar

500 g Plain flour (all-purpose flour), plus extra for dusting
7 g Dry active yeast
3/4 tbsp Raw sugar
2 tbsp Za'atar
3/4 tsp Sea salt
320 ml Warm water
2 tbsp Olive oil, plus extra for oiling bowl
3 tbsp Za'atar for topping
2 tbsp Sumac for topping

1 tbsp Dried thyme
1/2 tbsp Dried oregano
1/2 tbsp Dri...