Taboon

Taboon bread is Levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, 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. 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. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads. In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts. The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread. Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.

Source: Wikipedia