Taboon bread

Taboon bread is a Levantine flatbread baked on a bed of small hot stones inside a traditional clay taboon oven, a method that gives it an uneven texture and prevents the air pockets found in pita bread, making it well suited as a base or wrap for other dishes. It is an important part of Palestinian cuisine and remains common in Jordan and Palestine, with a similar bread called hasawi documented in 17th-century Ottoman Jerusalem court records; traditional Palestinian versions were often filled with spinach and onion, cheese curds and onion, or raisins and pine nuts.