Taboon bread, also known as Laffa or Palestinian flatbread, is a staple in Middle Eastern cuisine. Traditionally, it's baked in a taboon oven, a type of clay oven, but you can achieve good results in a modern kitchen. Here's a recipe to make Taboon bread at home:
Ingredients:
- 4 cups all-purpose flour (you can use a mix of whole wheat and all-purpose)
- 1 tablespoon instant yeast
- 2 teaspoons sugar
- 1½ teaspoons salt
- 1½ cups warm water (adjust as needed)
- 2 tablespoons olive oil, plus extra for coating
- Optional: Sesame seeds, Nigella seeds, or Za'atar for topping
Instructions:
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Prepare the Dough:
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Gradually add warm water and olive oil, mixing continuously. You might need slightly more or less water, so add it gradually until the dough comes together.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
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First Rise:
- Place the dough in a clean, oiled bowl and cover it with a damp cloth or plastic wrap.
- Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
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Forming the Bread:
- Punch down the risen dough and divide it into 6-8 equal portions.
- Roll each portion into a ball and then flatten it into a disc. Cover the discs with a damp cloth and let them rest for about 15 minutes.
- After resting, roll out each disc into a thin round, about 1/4 inch thick.
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Baking:
- Preheat your oven to its highest setting (450°F - 500°F or 230°C - 260°C). If you have a baking stone, place it in the oven to heat up. If not, a heavy baking sheet will work.
- Just before baking, sprinkle your choice of sesame seeds, Nigella seeds, or Za'atar on the surface of the bread if desired.
- Bake each piece of bread for about 2-4 minutes or until it puffs up and gets some color. It's important to watch carefully, as it cooks quickly.
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Serving:
- Serve the Taboon bread warm. It's perfect for scooping up dips like hummus or baba ghanoush, wrapping around kebabs, or just enjoying with olive oil and herbs.
Remember, the key to good Taboon bread is a very hot oven and quick baking. This gives the bread its characteristic puff and slightly crisp exterior. Enjoy your baking!
