Taboon Bread

Method

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.