Why it works: Wheat and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,100 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Taboon Bread
Serves 10Ingredients
Directions
Prepare the dough
Mix the dry ingredients together. Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
Divide the dough into balls, allow them to rest for an hour until risen.
Shape and bake
Sprinkle a flat working surface with flour, roll the dough balls into flat, circular-shaped patties.
Preheat an oven with a bed of smooth beach stones to 200°C (400°F). Alternatively, place the stones on a tray or pan in the oven.
Place the flat dough upon the stones, bake for about 8 minutes until it produces bubbles. Serve hot.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Wheat + olivetop 6% of all pairsSmell alikestrongCooked together1,100 recipes
Shared aroma: 2-undecenal (sweet).
-
Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + olivetop 19% of all pairsSmell alikemoderateCooked together16,871 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose wheat flour
- Provides the main structure of the dough as it develops gluten when kneaded.
- Whole-wheat flour
- Adds a nuttier flavour and a denser, more textured crumb.
- Dried yeast
- Produces gas during the rest, so the dough rises and becomes airy.
- Olive oil
- Adds fat that softens the dough and gives a tender texture.
The step that matters
Preheating the stones. The stones must be fully hot before the dough goes on, so the bread gets a quick blast of heat, puffs and bubbles. Cool stones give a flat, dense result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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