Taboon bread (Arabic: خبز طابون, romanized: khubz ṭābūn) is Levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia.

[5] 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.

[7] Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.

[5] In October 2024, Hisham Assaad published his second cookbook names Taboon: Sweet & Savoury Delights from the Lebanese Bakery which features recipes from Lebanon, Palestine, and Syria and highlights the Taboon bread, its method of making and an easy way to make it at home, its uses, and the resurgence of Taboon oven and bread during the attacks and destruction on Gaza (2023-2024).