Taboon
Stone-Baked Flatbread
Taboon is a rustic Palestinian flatbread traditionally baked directly on hot stones inside a clay oven of the same name. The searing stones give the bread its dimpled, bubbly surface and its chewy, blistered crust. This home version recreates that effect with clean river stones heated in a very hot oven, producing bread made for scooping up stews or wrapping around musakhan.
Method
In a small bowl, stir together the yeast, sugar, and 1/4 cup of the warm water. Let sit about 10 minutes, until foamy and activated.
In a large mixing bowl, combine half of the flour with the salt. Make a well in the center, pour in the proofed yeast mixture, and knead to bring it together.
Add the remaining flour, olive oil, and the rest of the warm water, and knead until a cohesive dough forms. It should be slightly sticky but not runny.
Cover and let rise in a warm spot until doubled, about 2 hours.
Place a baking pan filled with clean river stones on the bottom rack and preheat the oven to about 550 F (280 C) so the stones get screaming hot.
Divide the dough into evenly sized pieces, roughly grapefruit-sized, and roll into balls. Let them rest for about 10 minutes.
Using your fingers, flatten each ball as thin and wide as you can, aiming for about 12 inches across and a thickness of 3/16 to 1/4 inch.
Bake directly on the hot stones for about 4-5 minutes per side, until puffed and lightly colored. Serve warm.
Cook’s notes
- Preheat the stones fully so the dough puffs and blisters the moment it touches them.
- Taboon freezes well. Reheat the loaves in a hot oven to refresh them.
More looks
Swipe for more
