Best Techniques for Taboon Bread
🇺🇸 English
1 cup warm water
1 tbsp yeast
2 tbsps sugar
3.5 cups WHITE BREAD FLOUR
2 tsps salt
3 tbsps milk
3 tbsps EVOO
1/4 cup yogurt
🇵🇸 عربي
1 كوب ماء دافئ
1 ملعقة كبيرة خميرة
2 ملعقة كبيرة سكر
3.5 كوب دقيق أبيض
2 ملعقة صغيرة ملح
3 ملاعق كبيرة حليب
3 ملاعق كبيرة زيت الزيتون
1/4 كوب زبادي
🇮🇹 Italiano
1 tazza di acqua tiepida
1 cucchiaio di lievito
2 cucchiai di zucchero
3,5 tazze di FARINA DI PANE BIANCO
2 cucchiaini di sale
3 cucchiai di latte
3 cucchiai di olio EVO
1/4 tazza di yogurt
#breadtokchronicles #breadtok #taboonbread #arabicbread #yallanotbokh #arabtiktok #italianfood
Today I am sharing with you the best techniques for making my version of tabun bread so if you are missing your mama’s bread or tetas stick around because there’s a shocking technique that you probably never thought of or maybe haven’t tried but it makes your bread so lovely soft and look
At that fold you’re definitely going to want to try it if you’re new to my channel I’m Italian and my husband is Palestinian hence the name palestiniano and I like to share food culture and laughs so yellow Andiamo stick around because you’re not going to want to miss my techniques the
Recipe for this dough can be found either in the captions below or in the tagged video here you want to get your hands a little bit floured and gently pick up the dough it will be sticky but you want to be extra gentle and treat it
With love and care you see how I flour both sides and now I’m going to gently press into the dough making little holes basically just keep on pressing and flipping until your heart is content in the meantime have a pizza stone or pan with rocks set at 550 degrees
Fahrenheit for at least 30 minutes pick up the dough and gently pass from arm to arm and place on the hot stone it only takes about five minutes to get a nice brown color on the crust and when it comes out should be hard to the touch look at the color
Here this is the technique I don’t want to miss is spraying my bread with a little bit of water see how it’s still hard and Now cover it and now it’s ready for some dipping and or sandwich sauteing and Bon Appetito