Middle Eastern taboon flatbread


These breads are excellent with dips such as hummus, baba ganoush (roasted aubergine dip), or dipped in a mix of olive oil and balsamic vinegar. Great too for scooping up meat casseroles or gravy based dishes.


  • 300g/10½oz plain flour, plus extra for dusting
  • 200g/7oz strong flour
  • 1 tsp fast-action yeast
  • 1 tbsp caster sugar
  • 1½ tbsp zaatar (a Middle Eastern spice mix now available in supermarkets)
  • 1 tsp fine salt
  • 325ml/11fl oz warm water
  • 2 tbsp olive oil, plus extra for oiling bowl

For the topping

  • 3 tbsp zaatar
  • 1½ tbsp sumac (available from some supermarkets and from Middle Eastern delicatessens)