Taboon Bread (Palestinian Flatbread)

A Palestinian yeasted flatbread that is crisp on the edges, soft and chewy in the center.

📝 Ingredients

• 3.5 cups Warm water (*2 cups initially then another 1.5 cups)
• 2 tsp Yeast (Fast rising or active dry yeast work well)
• 1.5 tbsp Granulated Sugar
• 1 tsp Salt
• 2 tbsp Dry Milk Powder (optional but recommended )
• 5 cups All-Purpose Flour
• 2 cups Whole Wheat Flour
• 1/4 cup Olive oil

👨‍🍳 Instructions

1. 1In a large bowl or kitchenaid mixer, add 2 cups of lukewarm water, yeast, sugar, salt and stir together.
2. 2Then, add the 5 cups of all-purpose flour, 2 cups of wheat flour, and dry milk powder if you choose.
3. 3At this point, add 1/2 cup of the remaining lukewarm water and 1/4 cup of olive oil. Knead everything together in the mixer with the dough hook for a few minutes. Add another 1/2 cup of lukewarm water and continue to mix. The goal is to achieve a dough that is not firm but rather soft, pliable, and a bit sticky to touch. Dependent on how your dough is looking, you can add more warm water in 1/4 cup intervals at this point until that consistency is achieved.
4. 4Add the dough ball to an olive oil coated bowl. Coat the top of the dough ball with olive oil as well. Cover with a kitchen towel and place in a warm spot for one hour.
5. 5Then, add a thin layer of flour to a large tray. Break the dough into about 10-12 pieces depending on the size you are going for which depends on the size of the cast iron skillet you will be using. Mine were about 9 inch in size and the recipe made 10-12 pieces.
6. 6Form those pieces into balls and add to the floured tray. Cover and let this rest for 30 minutes.
7. 7Have the oven pre-heated to 500 F at this point. Place the cast iron skillet with an even layer of river rocks into the oven to heat up prior to baking the bread.
8. 8Spread out each dough ball with a roller on a floured surface until it is 9 inch round and 1/2 inch thick.
9. 9Carefully pull the rack with the hot skillet and rocks closer to you so you can lay the flatbread on top easily.
10. 10Place back in the oven and allow to bake 2-3 minutes each side. It should be lightly browned with grooves forming where the rocks are.
11. 11Continue rolling out and baking the rest of the flatbread. Enjoy warm!
12. 12However, you can let these cool to room temperature then place in a large freezer bag to store. Reheat for a few minutes in the oven for a fresh flatbread.