Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (5)
Taboon (Palestinian Flatbread)
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 30%
CARBS 71G64% OF CAL
3G FIBER66G OTHER2G TOTAL SUGAR
FAT 12G24% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Palestinian flatbread cooked on a stone, using an authentic cooking method. Soft and pillowy, made with simple dough, meant to accompany meals.
componentmiddle easternbaked good🍳 skillet🔥 ovenvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 1/2 cups Bread flour
- 2 1/4 tsp Instant yeast
- 1 tsp Sugar
- 1 tsp Salt
- 3/4 cup Warm water (100-115℉)
- 3/4 cup Warm milk (100-115℉)
- 3 tbsp Olive oil (extra virgin )
- Stones
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 30%
CARBS 71G64% OF CAL
3G FIBER66G OTHER2G TOTAL SUGAR
FAT 12G24% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 401mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 58mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.