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  3. Taboon Bread

Taboon Bread

A soft, dimpled flatbread from the Levantine and southern Turkish borderlands, traditionally slapped onto the hot pebbles of a clay taboon oven so it bakes with a blistered, pockmarked crust and a pillowy crumb. A blazing oven and a preheated stone or heavy tray get you very close at home.

SidesMainsVegan8g+ fibreUnder 30 min
28 min20 prep · 8 cookMedium540 kcalper serving
Taboon Bread

Instructions

  1. In a mixing bowl whisk together 120 g of strong white bread flour, 50 g of wholemeal flour, 0.75 tsp of instant dried yeast and 0.5 tsp of sugar, then stir in 0.75 tsp of fine salt so it does not sit directly on the yeast.
  2. Pour in 115 ml of warm water and 1 tsp of olive oil and bring together with your hand into a shaggy mass. Turn onto an unfloured surface and knead firmly for 8-10 minutes: the dough should stay soft and slightly tacky, and finish smooth enough to stretch into a thin, translucent window without tearing.
  3. Round the dough, return it to the lightly oiled bowl, cover with a damp cloth and leave in a warm place for 1 hour, until doubled and domed and a poked finger leaves a slowly filling dent.
  4. Knock back gently and divide into 2 equal pieces. Cup each under your palm into a tight ball, set on a tray dusted with semolina, cover and rest for 20 minutes so the gluten relaxes.

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Per serving

540kcal
17gprotein
100gcarbs
9gfat
12gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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