Tabouna bread

A traditional round, flat Tunisian bread, once cooked on a domed metal plate set over the fire, the tabouna. Its crumb is soft and its crust lightly golden, ideal to accompany Tunisian dishes.

45 min
4 servings
Advanced
Budget-friendly
🇹🇳 Tunisia

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Ingredients

Spices & seasoning

Fine semolina for the work surface

Optional extras

1 tsp Nigella seeds

Nutrition facts

470 kcal per serving

Protein: 17.2 g
Carbohydrates: 85.9 g
of which sugars: 3 g
Fat: 4.7 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a mixing bowl, dissolve the yeast and sugar in part of the lukewarm water and let it rest for 5 minutes until the mixture foams.
Add the flour, salt and olive oil, then gradually add the remaining water while kneading for 10 minutes until you get a soft, smooth dough.
Cover and let it rise for 1 hour in a warm place, until the dough has doubled in size.
Divide the dough into 4 balls, then roll each one out on a floured surface into discs about 2 cm thick.
Let the discs rest for 15 minutes, covered with a tea towel.
Heat a thick pan or griddle over medium-high heat, then cook each loaf for 4 to 5 minutes per side, until golden and slightly puffed.
If using the oven, preheat it to 220 °C and bake the loaves for 12 to 15 minutes. Serve warm.