Palestinian Taboon Bread
Serves 1
Directions
- 1Mix the flour, yeast, sugar, and salt in a large bowl.
- 2Slowly add the warm water and keep mixing with your hands.
- 3Once the dough comes together, drizzle the olive oil over the bread and bring the sides in.
- 4Keep doing this until the dough is not sticky and is very soft.
- 5The dough should bounce back when poked.
- 6Cover the dough and let it rise for 1.5 hours until doubled in size.
- 7Once the dough has risen, punch it down.
- 8Divide the dough into 6 pieces.
- 9Roll the dough pieces into balls.
- 10Let the dough balls rise for 15 minutes.
- 11Preheat the oven to 550 degrees F (or the highest temperature).
- 12Place the stones in a cast iron skillet and place it in the lower third of the oven.
- 13Place a pan at the bottom of the oven.
- 14Flatten the dough balls using your hands and dimple them as you roll them out.
- 15Each piece should be about 8-10 inches and not too thin.
- 16Once the oven is hot (about 30 minutes), place the rolled out dough on the rocks and stretch it a bit.
- 17Pour water into the pan at the bottom of the oven and close the door.
- 18Let the bread cook for about 6 minutes.
- 19Repeat with the remaining dough and keep the cooked ones under a clean kitchen towel.
Ingredients
- 4.5 cups Bread flour
- 1 packet Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 0.75 cup Warm milk
- 3 tablespoon Extra virgin olive oil
Equipment
large bowlcast iron skilletpanclean kitchen towel