Tabouna (Clay Oven Bread) (Khobz Tabouna)
The Quirky Foodster Team
Ingredients
- Bread flour — 300 g (2 1/2 cups)
- Fine semolina, plus extra for dusting — 200 g (1 1/3 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 1 1/2 tsp
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 2 tbsp (30 ml)
Method
- Mix the flour, semolina, yeast and salt in a large bowl. Add the warm water and oil, and mix into a rough dough.
- Turn out onto a lightly floured surface and knead for 10 minutes until smooth and slightly tacky.
- Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- Punch down the dough and divide into 4 pieces. Shape each into a round, flat loaf about 15 cm (6 in) across and 2 cm (3/4 in) thick, dusting generously with semolina.
- Place on a baking tray or stone, cover loosely, and let rise for a further 25–30 minutes.
- Bake at 230°C (450°F), ideally on a preheated baking stone, for 15–18 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 10 minutes before slicing.
Introduction: Tabouna is Tunisia's classic round, semolina-enriched bread, traditionally baked in a clay tabouna oven
buried partway in the ground, giving it a distinctive smoky flavour and chewy, slightly dense crumb.
Cultural Background: Tabouna is Tunisia's classic round, semolina-enriched bread, traditionally baked in a clay tabouna oven
buried partway in the ground, giving it a distinctive smoky flavour and chewy, slightly dense crumb. It's the
essential bread of the Tunisian table.
Tips: The semolina in the dough and dusted on the crust gives tabouna its characteristic slightly gritty, chewy texture — don't substitute it entirely with plain flour. A preheated baking stone or upturned tray helps mimic the intense, even heat of a traditional clay oven.
Variations: Sprinkle the top with sesame or nigella seeds before baking. Brush lightly with olive oil straight out of the oven for a softer crust. Naturally vegan and vegetarian.
Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.
Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry skillet.
FAQs:
Q: Do I need a clay oven to make this?
A: No — a hot conventional oven with a baking stone gives excellent, close results.
Q: Why is semolina used alongside flour?
A: It gives the bread its distinctive chewy texture and slightly nutty flavour, characteristic of Tunisian breads.
Q: What is tabouna traditionally served with?
A: Nearly everything — it's the standard bread eaten with soups, dips, salads and main dishes.
- Bread flour — 300 g (2 1/2 cups)
- Fine semolina, plus extra for dusting — 200 g (1 1/3 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 1 1/2 tsp
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 2 tbsp (30 ml)
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