Taboon Bread
Photo: Basel15 at English Wikipedia (Original text: Bazel), Public domain
Taboon bread is a baked flatbread from the area around the Palestinian village of Al-Jabal. Traditionally it cooks on a bed of smooth beach stones in a clay taboon oven, and you can copy that at home with stones in a regular oven. The dough mixes white and whole-wheat flour, so the crumb is nutty but still soft. Top it with cheese, a spicy condiment, grape syrup or honey.
Instructions
Stir the all-purpose flour, whole-wheat flour, salt and dried yeast together in a large bowl until evenly combined.
Add the olive oil, then work in water a little at a time while kneading, using only as much as it takes to bring the mixture together into a dough. Keep kneading for 10 minutes.
Divide the dough into balls and leave them to rest for an hour, until they have visibly risen.
Dust a flat work surface with flour and roll each ball out into a thin, round patty.
Preheat the oven to 200°C (400°F) with a bed of smooth beach stones inside. If you prefer, set the stones on a tray or pan in the oven instead.
Lay the flattened dough directly on the hot stones and bake for about 8 minutes, until the surface puffs up and bubbles. Serve the bread hot.
Make it personal.
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