Taboon is a traditional Jordanian recipe for a classic flatbread that's often cooked over pebbles in a skillet. The full recipe is presented here and I hope you enjoy this classic Jordanian version of: Taboon.
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Ingredients:
500g bread flour, plus extra for dusting
250g wholemeal flour
2 1/2 tsp sea salt
1 tsp granulated sugar
2 tbsp extra-virgin olive oil, plus more for greasing hands and dough
1 tbsp instant yeast
500ml warm water, about 26°C, plus more if needed
Method:
In a large mixing bowl, whisk together the bread flour, wholegrain flour, salt, and sugar. Form a well in the middle and add the oil, yeast, and water. Using your fingers, gradually stir the dry ingredients into the wet ones until a very soft and sticky ball of dough forms; if dough feels stiff, work in water 1 or 2 tablespoons at a time until it's soft and slightly sticky. Res for 5 minutes, then knead until the dough comes together more smoothly, even if still sticky (about 1 minute). Repeat this resting and kneading process once or twice more until a very soft and elastic ball of dough forms (note that, even when ready, the finished dough will still be a little sticky).
Using well-oiled hands, gently shape the dough into a smooth ball, rub all over with olive oil, then set the dough ball in the bowl and cover with a damp tea towel or clingfilm (plastic wrap). Set aside at warm room temperature until the dough doubles in volume (about 90 minutes).
Once the dough has risen, gently knock back to release the air bubbles. With well floured hands, divide into 8 equal portions, shape each into a ball, and place on a well-floured baking tray or work surface. Cover with clingfilm and set aside until dough balls increase in volume by roughly 50% (about 30 minutes).
Meanwhile, if using optional smooth seashore or river rocks, spread them in an even layer in a 10- or 12-inch cast iron skillet; otherwise proceed with empty skillet as directed. Adjust your rack to middle position, set skillet on the rack, and preheat your oven to 220°C, or the highest the oven will go. Line a baking tray with a clean kitchen towel.
Working with one piece of dough at a time, set the dough on a floured work surface, durst with more flour, then flatten slightly with your hand. Using your hands, flatten and stretch the dough out to a roughly 4-inch round. Flip it over, sprinkling with more flour if it feels sticky, and continue to flatten and stretch until you have a roughly 20m round.
If using rocks, open the oven and pull out the rack halfway. Carefully transfer the dough round directly to the skillet and lay it over the pebbles, carefully stretching it out to form a more circular shape. If you are not using pebbles, place the dough round directly in the cast iron skillet and use your fingers to make indentations all over the bread (this will give it a similar shape and feel to having pebbles under it and also prevent it from rising and creating a pocket).
Bake until the bread develops a very light golden top (about 5 minutes). Using oven mitts or silicone-tipped tongs, carefully lift taboon from the pebbles and, if the bottom is not brown, flip over and return to the oven until lightly golden on the second side (about 1 minute longer). Remove the taboon from the oven and place on the towel-lined sheet to cool.
Allow the rocks and/or skillet to reheat for 5 minutes as you stretch out the next piece of dough, then repeat the cooking process until all the dough rounds are baked. Serve right away as desired or store in a ziplok bag for up to 1 day at room temperature or up to 1 month in the freezer.
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