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|Place of origin||Middle East|
Taboon bread (Arabic: خبز طابون khubz tabun) or laffa (Arabic: لفة) is a Levantine flatbread. It is traditionally baked in a taboon oven or a tannur, and is similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments. It is of medium thickness, slightly chewy, and doesn't tear easily.
- Taboon bread is an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven. It is the base of Musakhan, often considered the national dish of Palestine. Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.
- It is popular in Israel, where it is also called laffa or sometimes "Iraqi pita". It is common at bakeries, and at food stands where it is mostly used to wrap shawarma, falafel, or hummus. Thin saj flatbread is sometimes also referred to as laffa.
- Skloot, Joe (February 28, 2002). "Falafel: Ambassador of peace or cuisine from mideast?". The Daily Princetonian. Archived from the original on 2009-08-19. Retrieved 2018-12-06.CS1 maint: Unfit url (link)
- Whittemore, William Meynell (1874). Sunshine, conducted by W.M. Whittemore [and others] – via Google Books.
- "e-turathuna-Tabun - Bethlehem University". www.bethlehem.edu. Retrieved 2019-02-03.
- Sarah Nadav (2010-09-04). "Let's meat at Aish - restaurant specializes in Eastern-style meats and delicious salads". The Jerusalem Post. Retrieved 2012-02-13.
- "Did You Know? Israeli Cuisine" (PDF). jewishfederations.org. Embassy of Israel, Washington, D.C. 2010-09-04. Archived from the original (PDF) on 2014-11-06. Retrieved 2012-02-13.
- Different Breads at your Jerusalem Hotel Archived 2009-02-18 at the Wayback Machine