Taboon (Palestinian flatbread)

Process

1. Stir together the flours, salt, sugar
2. Make a well in the middle and add the oil, yeast, water
3. Stir the dry into the wet until very soft and sticky ball of dough. If it’s too stiff work in water a little at a time until it is soft and slightly sticky.
4. *** REST 5 MINUTES ***
5. Stand mixer - knead 1 minute on low, then 5 minutes medium
6. *** REST 5 MINUTES ***
7. Stand mixer - knead 1 minute
8. Using oiled hands, shape the dough into a smooth ball. Rub all over with olive oil, place in a bowl, cover with clingfilm.
9. *** REST 90 MINUTES ***
10. Punch down to release air bubbles
11. Divide into two portions, shape each into a ball, place on a floured baking sheet. Cover with a towel
12. *** REST 30 MINUTES ***
13. Preheat oven to 260C and preheat the skillet
14. Working with one piece at a time, set the dough on a floured work surface, dust with a little flour, flatten slightly
15. Flatten and stretch out to an approx 3-inch round
16. Flip over, continue to flatten and stretch until it’s approx 6-8 inch round
17. Place the dough round into the cast iron skillet and give it indentations all over with fingers
18. Bake until it develops a very light golden top - 5 minutes
19. Flip and return to the oven for 1 minute

Notes

Storage:

• Sealed container overnight is fine
• Reheat 35-45s each side on a pan, or 2-3 minutes at 200C in the oven